GLUTEN-FREE PEANUT BUTTER SWIRL BROWNIES
Gluten-free peanut butter swirl brownies are so easy to make. This recipe, which is loaded with peanut butter, makes the best dessert for any peanut butter cup lovers in your life.
Provided by Elizabeth
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line an 8x8x2-inch pan with foil. Lightly grease the foil with nonstick cooking spray.
- Whisk together gluten-free flour blend, cocoa powder, and salt in a medium mixing bowl. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth. Batter will be thick.
- In another bowl, combine the peanut butter, granulated sugar, and egg. Mixture will be thick.
- Spread about half of the chocolate batter evenly into the pan. Drop large spoonfuls of peanut butter all over the chocolate batter. Using a knife, swirl the peanut butter batter into the chocolate batter. Drop the remaining chocolate batter on top. Swirl lightly with a knife.
- Bake until set, about 30 minutes. Allow brownies to cool in the pan and then cut into squares.
GLUTEN FREE PEANUT BUTTER BROWNIES
Steps:
- Preheat oven to 350 degrees. Line a metal 9x9 baking pan with aluminum foil, leaving an overhang on the sides to lift the finished brownies out. Spray the foil with non-stick cooking spray.
- In a large mixing bowl, whisk together the cocoa powder, sugars, salt, gluten free flour, and chocolate chips.
- Add the eggs, oil, and water to the mixing bowl and stir until combined.
- Using a rubber spatula, fold in the peanut butter cups.
- Transfer the batter to the prepared pan and smooth out.
- Drop tablespoons of peanut butter on top of the brownie batter. Using a table knife, draw lines through the batter, vertically and then horizontally, to create a swirled design.
- Bake for 25-30 minutes. Check the brownies after 25 minutes by gently shaking the pan. If the brownie wobbles in the middle, continue to bake for another 5 minutes.
- Place the pan of baked brownies on a wire rack to cool completely. Cut into squares and enjoy!
Nutrition Facts : ServingSize 1 brownie, Calories 362 kcal, Carbohydrate 45 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 170 mg, Fiber 4 g, Sugar 33 g
GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES
Looking for a delicious dessert made using Betty Crocker® Gluten Free brownie mix? Then check out these peanut butter truffle brownies with semisweet chocolate chips topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices-except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
- In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
- In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 31 g, TransFat 0 g
TRADITIONAL PEANUT BUTTER TRUFFLE BROWNIES
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
- In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
- In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 18 g, TransFat 0 g
GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES
Chocolate chip cookies and peanut butter mixed together makes an irresistible treat -- and it's gluten free!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 50
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
- In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
- Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle, Sodium 85 mg, Sugar 8 g, TransFat 0 g
PEANUT BUTTER TRUFFLE BROWNIES
Make and share this Peanut Butter Truffle Brownies recipe from Food.com.
Provided by xpnsve
Categories Bar Cookie
Time 2h30m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.).
- In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
- In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 197.9, Fat 11.5, SaturatedFat 4.4, Cholesterol 20.5, Sodium 108.8, Carbohydrate 24, Fiber 0.5, Sugar 9.4, Protein 2.2
PEANUT BUTTER BROWNIES
Brownies won't get any better than this peanut butter and chocolate combo frosted with even more peanut butter. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
- In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 22 g, TransFat 0 g
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