PEANUT BUTTER BROWNIES
Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 16 squares
Number Of Ingredients 5
Steps:
- Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
- Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked.
- Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium
CHOCOLATE PEANUT BUTTER BROWNIES
My husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! -Patsy Burgin, Lebanon, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.
Nutrition Facts : Fat 8 g fat (4 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 75 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
DARK CHOCOLATE PEANUT BUTTER BROWNIES
First Place Winner in RSC#12! Super rich peanut butter dark chocolate brownies with a thick peanut butter topping accented with chocolate drizzle! Serving size will vary on tolerance for rich, sweet foods - the first time I made these, I cut into 20 bars and some of my guests thought that half the size would have been enough... I, on the other hand, had two!
Provided by Brooke the Cook in
Categories Dessert
Time 45m
Yield 24-36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
- Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
- Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
- Add the flour and stir for about one minute, until batter becomes smooth and glossy.
- Stir in mini chocolate chips.
- Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
- Cool on a wire rack.
- To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
- On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
- Spread over cooled brownies.
- Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 141.8, Fat 9.1, SaturatedFat 4.2, Cholesterol 12.9, Sodium 59.7, Carbohydrate 14.9, Fiber 1.6, Sugar 11.3, Protein 3.4
DARK CHOCOLATE PEANUT BUTTER CANDIES
Steps:
- PLACE paper liners on a baking sheet.
- COMBINE peanut butter, sugar and butter in small bowl until well blended. If mixture is very soft, mix in an additional tablespoon of sugar. Shape peanut butter mixture into 30 1/2- to 3/4-inch balls flattening slightly.
- MELT morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Spoon 1 measuring teaspoon of melted morsels into each cup. Place peanut butter filling onto top of melted morsels. Top each with a measuring half teaspoon of melted morsels. Sprinkle with a few grains of sea salt. Refrigerate for 20 minutes or until firm. Store in covered container in refrigerator.
- TIP: To keep melted chocolate warm, place bowl on top of smaller bowl filled with very warm water. Do not allow water to touch bottom of bowl or allow water to get into chocolate.
INTENSELY DEEP DARK CHOCOLATE BROWNIES
For Chocolate Lovers only. Moist, rich and decadent. Add the walnut only if you desire. So easy to prepare! From Gourmet Magazine.
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F with rack in center position.
- Butter and flour 13" x 9" pan.
- In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
- Remove from heat and allow to come to room temperature.
- Whisk in sugar and vanilla into chocolate/butter combination.
- Whisk in eggs, one at a time until thoroughly combined. Set aside.
- In separate bowl combine Dutch process chocolate powder, flour and salt.
- Combine flour mixture with chocolate/butter and whisk thoroughly.
- Add chopped walnuts if using.
- Spread brownie batter in pan and bake for 25-35 minutes.
- Cool completely.
CHOCOLATE - PEANUT BUTTER BROWNIES
Make and share this Chocolate - Peanut Butter Brownies recipe from Food.com.
Provided by Fauve
Categories Bar Cookie
Time 35m
Yield 1 9x13x2 inch pan
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease bottom of 9x13x2" pan.
- Combine all ingredients (except mini marshmallows) into a large bowl.
- Beat with wooden spoon until well blended.
- Stir in mini-marshmallows (batter will be quite thick) Spoon into greased pan, spread to level batter.
- Bake for 25 minutes, or until toothpick inserted in center comes out barely moist.
- Do not overbake!
- Cool completely before cutting into bars.
Nutrition Facts : Calories 3503.9, Fat 176.2, SaturatedFat 78.2, Cholesterol 878.5, Sodium 1506.3, Carbohydrate 441.3, Fiber 18.2, Sugar 320.3, Protein 69.3
DARK CHOCOLATE INDULGENT BROWNIES
I am a huge fan of dark chocolate. There are so many choices these days when going to select chocolate. I use the chocolate with the highest percentage of cacao I can find. We also like to add a 1/2 cup of walnuts to the batter. Drizzle some melted chocolate on top of the brownies for a special presentation. Choose what you like the best!
Provided by Slatts
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F and grease an 8x8 baking pan.
- Heat 6 oz of chocolate, butter, sugar, and water over low heat until melted and combined. Stir constantly. I do this with a small glass bowl placed over a small sauce pan which contains water to steam the bowl from underneath. Some like to do this step in the microwave. Stir every 30 seconds if you choose the microwave method and watch carefully toward the end so the chocolate doesn't burn.
- Pour this mixture into a larger bowl and cool slightly. You don't want scrambled eggs in your brownies!
- When chocolate mixture has cooled enough add in the eggs one at a time mixing thoroughly.
- Stir in vanilla, flour, and salt. Mix well.
- Add remaining 4 oz of chocolate and nuts if desired.
- Pour batter into prepared baking pan and cook for 30 to 35 minutes. Cool before cutting.
Nutrition Facts : Calories 202.3, Fat 13.8, SaturatedFat 8.4, Cholesterol 36.6, Sodium 76.7, Carbohydrate 22.3, Fiber 3.1, Sugar 12.8, Protein 3.7
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- Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
- In 2-quart saucepan, heat corn syrup, 1/2 cup butter and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted. Remove from heat. Beat in eggs, one at a time, using wire whisk. Add flour, granulated sugar and 1 teaspoon vanilla; beat with wire whisk until batter is smooth and shiny. Spread in pan.
- Bake 23 to 25 minutes or just until toothpick inserted in center comes out clean (do not overbake). Cool completely, about 45 minutes.
- Meanwhile, in large bowl, beat peanut butter and 1/2 cup butter with electric mixer on medium speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth and fluffy. Spread over brownies.
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