PEANUT BUTTER CREAM CHEESE BROWNIES
These peanut butter cream cheese brownies are a must for all chocolate and peanut butter lovers!
Provided by Kelsie
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing several inches of excess to hang over the sides. Spray the foil with cooking spray and set pan aside.
- Place the cream cheese, sugar, egg yolk, and vanilla in the bowl of a food processor and process until very smooth. Set aside.
- Place the flour, baking powder, and salt in a small bowl and whisk to combine.
- Combine the butter and chopped chocolate in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Let cool for 5 to 10 minutes, then stir in the sugar, eggs, vanilla, and espresso powder (if using). Stir in the dry ingredients until just incorporated.
- Warm the peanut butter in the microwave until it is liquid-y. Pour half of the brownie batter into the prepared pan. Drop dollops of filling over the batter and gently spread into an even layer; sprinkle the peanut butter chips over the top. Dollop the peanut butter over the filling mixture and use a knife to swirl the peanut butter into the filling. (Take care not to swirl it into the brownie batter.) Use an offset spatula to (gently) spread the remaining batter over the top of the filling.
- Bake 50 to 60 minutes, until a toothpick inserted into the center of the brownies comes out with just a few crumbs. Cool brownies in the pan set on a wire rack for at least 2 hours. Remove brownies from the pan using the excess foil, then slice into bars and serve.
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CHEESECAKE BROWNIES
Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.
- Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
- Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.7215 g, Sugar 0 g, Protein 3 g
EXTREME BROWNIES
These are SO good and chewy! You'll certainly need a nice cold glass of milk to go with these super delicious brownies!
Provided by Its all good
Categories Dessert
Time 1h12m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 13-by-9-inch baking dish.
- In a mixer bowl, beat 10 tablespoons butter until light and fluffy.
- In a separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and ¾ cup flour.
- In a small bowl, lightly whisk together 2 eggs and 1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to butter until well-incorporated. Stir in ½ cup walnuts.
- Spread mixture evenly in prepared pan. Bake 5 to 6 minutes, until the batter has risen in the middle. Remove from oven and tap pan firmly on the counter to make brownies fall. Be careful; some batter might splash out at this point. Place brownies in oven for another 5 to 6 minutes. Brownies will not be fully baked at this point. Cool to room temperature, then refrigerate at least 3 hours, or until thoroughly chilled.
- In a double boiler, heat the caramels with 1 tablespoon butter and 4 tablespoons of the cream until melted and smooth. If necessary, stir in remaining 2 tablespoons cream to achieve a consistency that is pourable when warm, and thick but oozing at room temperature.
- Pour caramel mixture over chilled brownie layer, taking care to push the caramel into the corners. Sprinkle with the chocolate chips. Freeze at least 4 hours, until caramel is very firmly set.
- Make another batch of brownie batter, as before. Carefully spread batter over the frozen caramel and chips layer, being careful not to disturb the caramel or chips.
- Bake at 350 degrees for about 30 minutes, or until the center looks done. Because of the chocolate-and-caramel layer, using the toothpick test or shaking the pan are not good methods to determine doneness. Brownies will fall as they cool; this is desirable.
- Cool to room temperature, then refrigerate overnight. This allows the caramel-and-chocolate-chip layer to set.
- Cut into squares and dust with confectioners' sugar. Store in the refrigerator or freeze. Bring to room temperature to serve.
- Editor's note: If you can't find Belgian chocolate chips, you can chop semisweet Belgian chocolate into small pieces. You can also use regular semisweet chocolate chips, although the flavor might not be the same.
Nutrition Facts : Calories 292.3, Fat 17.6, SaturatedFat 9, Cholesterol 65.5, Sodium 18.6, Carbohydrate 33.5, Fiber 1.8, Sugar 24, Protein 3.5
EXTREME LOW FAT CREAM CHEESE PEANUT BUTTER BROWNIES
no one will believe these are extreme low fat! --- yield 20 brownies/180 calories each/2 grams fat :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 325 degrees F.
- Prepare a 13 x 9-inch baking pan that has been coated with nonstick spray.
- In a large bowl combine 2 cups sugar with flour, 3/4 cup sifted baking cocoa and salt.
- Stir in applesauce, egg substitute and vanilla; mix well.
- Pour about half batter into prepared baking pan.
- In another mixing bowl combine all filling ingredients; beat until smooth.
- Drop by tablespoonfuls onto batter.
- Spoon the remaining batter over the top; cut through the batter using a knife to swirl through the batter.
- Bake for 25-30 minutes or until edges are firm and center is almost set.
- Cool on a wire rack.
- For frosting; in a small bowl combine the frosting ingredients until smooth.
- Spread over brownies.
Nutrition Facts : Calories 181.9, Fat 1.8, SaturatedFat 0.9, Cholesterol 2.6, Sodium 95, Carbohydrate 39.4, Fiber 1.7, Sugar 28.8, Protein 3.8
SKINNY CREAM CHEESE BROWNIES
47% less fat • 60% less sat fat • 5% fewer calories than the original recipe. Rich and gooey just got a makeover for a treat that tastes as decadent as the original but has a lot less fat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
- In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
- Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
- Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 17 g, TransFat 0 g
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- Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
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