Easy Brownie Peanut Butter Bites Food

PEANUT BUTTER CUP BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 50 mini muffin cups with paper liners and spray each liner with baking spray.
• Combine brownie mix, vegetable oil, water, and eggs in a large bowl. Mix with a wooden spoon until well blended.
• Place a dollop of batter into each of the prepared muffin cups, filling each about 1/2 full.
• Bake in the preheated oven until tops are dry and edges have started to pull away from the sides of the muffin cups, 10 to 12 minutes. Remove from the oven and immediately push peanut butter cups into centers of brownie bites.
• Remove from muffin pans and let cool on wire racks before serving.

PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray. Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth. Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan. Stir in the eggs, one at a time. Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute.
• Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 17 minutes.
• Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners' sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
• Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon. Pipe the filling into the indentations.
• Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water. Let sit 3 minutes, then stir until smooth. Stir in the remaining 2 tablespoons confectioners' sugar. Slowly stir in the remaining 2 tablespoons cream until pourable. Spoon over the brownies; top with the coarse sugar. Chill until set, 30 minutes.

PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
• Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.
• Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.

PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners., Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean (do not overbake)., Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans., For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.

PEANUT BUTTER ENERGY BITES RECIPE BY TASTY

Steps:

• Mix all ingredients in a bowl until well-combined.
• Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
• Once done chilling, roll into approximately 1 inch (2.5 cm) balls. (Cover hands in a light layer of butter or oil to facilitate rolling and avoid getting sticky hands.)
• Lay out a thin layer of oats and chocolate chips on a cutting board or work surface and roll the balls in the mixture. Finish off by rolling each ball between your hands to pack in the oats and chocolate chips.
• Enjoy!

PEANUT BUTTER-BROWNIE BITES

Steps:

• Heat oven to 350°F.
• Reserve 2 Tbsp. nuts for later use. Prepare brownie batter as directed on package; stir in remaining nuts. Spread in 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, 1/2 cup peanut butter, milk, and egg yolk in bowl with mixer until blended. Press out excess air and seal bag. Cut small piece (about 1/4 inch) from one of the bottom corners of bag. Use bag to pipe cream cheese mixture over brownie batter in pan.
• Bake 30 min. Cool completely.
• Mix frosting and remaining peanut butter in microwaveable bowl. Microwave on HIGH 30 sec.; stir. Spread over brownie. Sprinkle with reserved nuts.

PEANUT CARAMEL BROWNIE BITES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

NATURAL PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Mix together melted butter, and sugars.
• Add eggs and vanilla, stir.
• Mix in flour, cocoa powder, baking powder, and salt.
• Pour brownie batter into a 11x7inch pan.
• Drop teaspoons of peanut butter onto the batter.
• Using a butter knife swirl peanut butter in a figure eight pattern.
• Make sure to incorporate the peanut butter through out the batter, but DO NOT over mix.
• Over "swirling" will mix the batter and you will not get the visual peanut butter effect.
• Bake for 20-30 minutes.
• Cool in pan.
• Cut and enjoy!

EASY BROWNIE PEANUT BUTTER BITES

Steps:

• Set oven to 350 degrees F.
• Prepare 40-48 mini muffin cups with mini paper liners.
• In a bowl, combine the brownie mix, water, oil and the egg; beat with a wooden spoon.
• Fill the mini muffin tins half full with the chocolate mixture then press one peanut butter cup into the batter into each cup.
• Bake for 15-20 minutes,or until the brownies are set.
• Cool completely.

PEANUT BUTTER BROWNIES I

Steps:

• Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
• In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
• Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

EASY EASY PEANUT BUTTER BROWNIES

Steps:

• Mix and bake brownies per instructions on box.
• Melt peanut butter in microwave for 40 seconds or until smooth enough to drizzle through a spoon with holes in it.
• While brownies are still warm, drizzle the top with the peanut butter.