Gooey Peanut Butter Filled Brownie Food

OOEY-GOOEY PEANUT BUTTER-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°.
• Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
• Coat bottom of a 13 x 9-inch baking pan with cooking spray.
• Press two-thirds of batter into prepared pan using floured hands.
• Pat evenly (layer will be thin).
• Bake at 350° for 10 minutes.
• Combine 1/2 cup condensed milk and marshmallow creme in a bowl.
• Stir in morsels.
• Spread marshmallow mixture evenly over brownie layer.
• Carefully drop remaining batter by spoonfuls over marshmallow mixture.
• Bake at 350° for 30 minutes.
• Cool completely in pan on a wire rack.

SUPER PEANUT BUTTER FILLED BROWNIES

Steps:

• Preheat oven to 350.
• In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
• In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
• Add flour, salt and melted chocolate.
• Stir to combine.
• Pour into a greased 9 in square baking pan.
• Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
• Do not overbake.
• Cool.
• For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
• Slowly add powdered sugar, mixture will be a bit crumbly.
• Blend in cream until mixture is fluffy and reaches desired spreading consistency.
• Spread over cooled brownies, cover and chill until firm.
• For glaze, melt chocolate and butter in saucepan, stir until smooth.
• Drizzle over the filling.
• Chill well before cutting.
• Let sit at room temperature for 10 - 15 minutes before serving.
• You don't want to serve these ice cold out of the refrigerator.

GOOEY PEANUT BUTTER FILLED BROWNIE

Steps:

• 1. Preheat oven to 350 F. For the Cake: In a large bowl add 1 box family size brownie mix, 1 egg and 1 stick (1/2 cup) unsalted butter, melted.
• 2. Mix by hand until a soft dough forms. I use a rubber spatula and fold the ingredients into each other until I get my dough. Doesn't take but a few minutes.
• 3. Once you have your dough, put it into an ungreased 9x13 baking dish and press it out over the bottom and about 1/2 way up the sides. You don't have to go up the sides if you don't want. I like the brownie. Once you have your dough in the dish the way you want it, set it aside and make your filling
• 4. To make the filling: I use the same bowl I made the crust in. When the crust comes together, it leaves a pretty clean bowl. Add 2 large eggs, cream cheese, powdered sugar and, using a hand mixer, beat until well combined.
• 5. Add 1 cup peanut butter (smooth or crunchy) and beat together until combined. Taste mixture at this point to see if you like it. Add more peanut butter if you desire. If you think the peanut butter taste is to strong, add 1tsp vanilla extract to tone it down. Filling will be thick
• 6. Scrape filling into brownie shell and evenly distribute. Bake @ 350F for 30-35 minutes. In my convection oven, 35 minutes is perfect. The filling should jiggle when you shake the dish.
• 7. Remove from oven and let cool. Once cool, put in refrigerator for about 4 hours, best if left overnight. If you can't wait, dig in. We do and it still tastes good. This is awesome, and very rich, served with a scoop of vanilla ice cream.
• 8. The texture of the filling is that of a gooey, dense peanut butter brownie. If you overcook it, it will get dry
• 9. OPTION: If you want a more cheesecake-like filling, add 3 large eggs to the filling instead of 2 or sub out the additional egg for 1/4 cup of heavy whipping cream. Both make a really nice dessert. If you do one of these options, it's important to let brownie set overnight and to bake for the entire 35 minutes. Side note - the smell of this baking is heavenly and it lingers :o)

OOEY GOOEY PEANUT BUTTER CHOCOLATE BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick.
• Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.
• Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in peanut butter chips.
• Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.
• Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom of a 13 x 9 x 2-inch baking pan.
• BATTER: In bowl, beat together oil, water, and eggs.
• Stir in brownie mix until ingredients are moist.
• Spread batter into prepared pan.
• FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
• Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
• Bake for 40 minutes.
• DO NOT OVERBAKE!
• FROSTING: In medium bowl, cream together frosting and peanut butter.
• Spread frosting over brownies immediately after baking or after completely cooling.