CHOCOLATE BROWNIES WITH PEANUT BUTTER AND JELLY FROSTING
Steps:
- For the brownies: Line a 9-by-13-inch baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat the oven to 350 degrees F.
- Melt the butter in a large saucepan over medium-low heat. Add the bittersweet chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted.
- Add the granulated sugar, cocoa powder and salt to the saucepan and stir until combined. Add the eggs 1 at a time, stirring well after each addition, then stir in the vanilla. Add the flour and stir until incorporated.
- Pour the brownie batter into the prepared pan and spread it to fill the pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 40 minutes.
- Let cool in the pan on a rack, about 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before frosting.
- For the peanut butter frosting: Using an electric mixer on medium speed, cream together the confectioners' sugar and butter until light and fluffy. Then beat in the peanut butter and cream cheese.
- Frost the top of the brownies. Add 1 teaspoon water to the jam in a small bowl and stir to combine. Dollop the jam evenly on top of the frosting and use a butter knife to gently swirl it in. Cut into squares and serve.
PEANUT BUTTER AND JELLY BROWNIES
Make and share this Peanut Butter and Jelly Brownies recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 1h
Yield 24 squares, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended.
- Add eggs and vanilla; mix well.
- Add flour and salt; beat until well blended.
- Stir in chocolate.
- Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan.
- Grease foil.
- Spread batter into prepared pan.
- Drop jam by spoonfuls over batter; swirl with knife to marbleize.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
- Cool in pan.
- Lift dessert from pan, using foil handles.
- Cut into 24 squares to serve.
Nutrition Facts : Calories 158.9, Fat 7.2, SaturatedFat 3, Cholesterol 20.6, Sodium 79.5, Carbohydrate 23, Fiber 1, Sugar 17.7, Protein 2.5
PEANUT BUTTER AND JELLY BROWNIES
Two classic brown-bag favorites-PB&J and brownies-mix in this treat. Enjoy creamy peanut butter-spiked frosting and dollops of jelly without a battle over trimming off the crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, mix cake mix, butter, egg and milk with spoon until dough forms. Stir in peanut butter chips. Spread evenly in pan. Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely, about 1 hour.
- In medium bowl, stir frosting, peanut butter and milk until well blended; spread over brownies. In small bowl, place jelly; stir until smooth. Drop small teaspoonfuls of jelly evenly over frosting. Swirl jelly with tip of knife for marbled design. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 260 mg, Sugar 23 g, TransFat 1 g
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- In a large mixing bowl, combine brownie mix, 2 eggs, oil and water; spread into the bottom of the prepared pan. Set aside.
- In a medium bowl, soften peanut butter in microwave for 30 seconds. Add in sugar and 1 egg; combine well. Drop by spoonfuls over brownie batter.
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and heat in the microwave for a minute or two until melted. Stir until smooth.
- Add sugar and vanilla and stir until combined. Add eggs, one at a time and mix again. Then sift in the flour and stir until smooth. Pour brownie mixture into prepared tin.
- Very gently smooth the top. Gently dollop pieces of peanut butter all over the top, and then do the same with the jam. Use a butter knife to gently swirl the peanut butter and jam.
PEANUT BUTTER AND JELLY BROWNIES - THE ORIGINAL DISH
From theoriginaldish.com
- Preheat the oven to 350°F. Grease a 9×13” baking dish with butter and line it with a piece of parchment paper (allow a few inches of paper to hang over the dish). Grease the parchment with more butter.
- In a mixing bowl, whisk together the flour, cocoa powder, and salt. In a separate large mixing bowl, beat the eggs until frothy. Add the sugar and whisk aggressively until well incorporated. The mixture should be thick and pale yellow.
- Mix in the melted butter, oil, and vanilla extract. Pour the dry ingredients into the mixture, whisking until incorporated. Pour the brownie batter into the prepared baking dish, using a rubber spatula to spread it into an even layer.
- Dollop the batter with the peanut butter and jelly. Run a small knife through the batter in vertical and horizontal lines until you create a swirled, marbled pattern.
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