PEANUT BUTTER BROWNIE BITES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 24 pieces
Number Of Ingredients 13
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 BROWNIES
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield 24 servings (1 9-by-13-inch baking pan)
Number Of Ingredients 14
Steps:
- Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
- In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
- Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
- Let the brownies cool completely, about 30 minutes.
- Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
- Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
- Spread the frosting over the peanut butter layer and freeze for 30 minutes.
- Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.
PEANUT BUTTER BROWNIES
Super gooey brownies with a crunchy peanut butter centre
Provided by zippylongstocking
Time 1h
Yield Makes Brownies
Number Of Ingredients 6
Steps:
- Preheat the oven to 170C/Gas 3
- Line and grease a baking tray measuring 30x23x4cm well with excess baking paper which will allow you to lift the brownies out rather than turning out of the tray.
- Put the chocolate, butter and 2 heaped tablespoons of the peanut butter in a heatproof bowl over the pan of water on a low heat. Make sure the bowl does not touch the water and the water is not boiling. Gently stir the ingedients until completely melted.
- Once melted, take the bowl off the heat. Add the caster sugar to the mixture and mix well, then add the flour and stir well and finally add the eggs and mix until smooth.
- In another bowl over the hot water, melt the remaining peanut butter (3 heaped tablespoons-add more if you want it really peanutty!) until smooth and runny.
- Pour half of the brownie mixture into the baking tray making sure the whole bottom of the tray is covered. Over the layer of bronwnie mixture, drizzle the melted peanut butter, then pour over the remaining brownie mixture.
- (This isn't essential but looks pretty) Take a teaspoon and put the handle straight down into the mixture in the top left corner of the tray, run it through the mixture in a swirling left to right motion until you reach the bottom of the tray. If there is any peanut butter showing through the top layer of brownie mixture, this will create a marble effect.
- Place in the oven for 30 minutes. Once out, leave to cool in the tin for at least 30 minutes before lifting out of the tray and cutting into squares.
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
PEANUT BUTTER BROWNIES
Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 16 squares
Number Of Ingredients 5
Steps:
- Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
- Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked.
- Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium
CHEWY PEANUT BUTTER BROWNIES
These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Provided by Jo
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
- In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g
PEANUT BUTTER BROWNIES
Make and share this Peanut Butter Brownies recipe from Food.com.
Provided by busy mom 4
Categories Dessert
Time 53m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven 350.
- combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. set aside.
- in small bowl, combine peanut butter and margarine; beat until smooth. add sugar and flour;mix well. add 2 eggs, blend well.
- spread 1/2 of brownie mix into greased 9x13 pan. carefully spread peanut butter mixture evenly over chocolate mixture. spread remaining chocolate mixture over the peanut butter mixture.
- bake for 30-33 minutes. cool 1 hour or until completely cooled. store loosely covered.
Nutrition Facts : Calories 275.9, Fat 17.2, SaturatedFat 3.1, Cholesterol 37.2, Sodium 165.4, Carbohydrate 28.4, Fiber 0.6, Sugar 4.2, Protein 5
PEANUT BUTTER STUFFED BROWNIES
Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. For serious peanut butter lovers only!!
Provided by Tessa Arias
Categories Dessert
Time 1h50m
Number Of Ingredients 9
Steps:
- Place the peanut butter in a heat safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
- Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
- Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
- In a large microwave-safe bowl combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
- Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
- Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
- Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!
PEANUT BUTTER BROWNIE
"Peanut Butter Brownie Cups, made in muffin cups, are a year-round treat, and they're especially convenient to take along on picnics," says Joyce Gibson of Rhinelander, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat the peanut butter, brown sugar and 2 tablespoons flour until blended; set aside., In a microwave-safe bowl, melt chocolate and butter; stir until smooth; cool slightly. In a large bowl, beat the eggs, sugar and water; stir in chocolate mixture and vanilla. Combine baking powder and remaining flour; gradually add to chocolate mixture. , Fill paper-lined muffin cups one-fourth full. Top each with about 1 teaspoon of peanut butter mixture. Spoon remaining batter over the top. Bake at 350° for 13-15 minutes or until centers are set (do not overbake). Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 89mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST PEANUT BUTTER BROWNIES
This recipe is from my sister in-law. They are sooo moist and sinfully good! They are simply the BEST I have ever had. Number of serving depends on how you cut them.
Provided by Chef Eileen
Categories Dessert
Time 27m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees.
- Grease shallow 13x9 pan.
- Cream together butter and peanut butter.
- Beat in sugars and egg.
- Add flour, soda, vanilla and salt.
- Mix well and spread in pan.
- may look like you don't have enough -- but just keep speading it!
- Bake about 17 minutes till rises.
- Spread frosting while hot!
- (they may not look done but they will be risen high and that is right,when you spread the frosting they will probably bubble and drop and that is OK).
- Frosting:.
- Place butter and milk in small saucepan and bring it just to a boil. Pour.
- into bowl over powdered sugar. Blend in all other ingredients, mix well and.
- spread on brownies.
- ENJOY!
PEANUT BUTTER BROWNIES
Provided by Food Network
Categories dessert
Time 1h55m
Yield about 6 brownies
Number Of Ingredients 11
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Position a rack in the lower third of the oven.
- Melt the chocolate and then pour it in a large bowl. Stir in the butter and the superfine and Demerara sugars, adding them in stages and beating each time with a wooden spoon until well mixed. Add the eggs, one at a time, again beating the mixture after each addition. Stir in the vanilla. Gently fold the flour into the chocolate mixture, and then fold in a pinch of salt.
- Scrape the batter into heart-shaped silicone molds (see Cook's Note) sprayed with nonstick spray. Bake until the brownies have a nice, shiny top, and a cocktail stick inserted into the center comes out with a few crumbs, 20 to 25 minutes.
- Place on a cooling rack, and let cool completely before removing the brownies from the molds.
- For the peanut butter topping: Mix together the peanut butter, milk and grated white chocolate; top the brownies with spoonfuls of the mixture and garnish with shaved white chocolate. Leave out at room temperature.
3 INGREDIENT PEANUT BUTTER BROWNIE COOKIES
Steps:
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
- Add dates to food processor and pulse until paste forms. You may need to stop a few times and scrape down the sides of your food processor to help it mix. If you are using older dates that are dry and no longer soft and moist, you will need to rehydrate them before using. See notes for more details.
- Add in cocoa powder and peanut butter. Pulse until they are evenly incorporated and blended in. Your dough should look something like crushed and crumbled oreos. See post for photo for reference. When you pinch it together, it should stick.
- Using a 1.5 tbsp cookie scoop, scoop out dough. Once measured, use your hand to mash it into the cookie scoop so that the dough will stick together. Release onto prepared cookie sheet. Repeat with remaining dough.
- Squeeze and roll dough ball between your hands to compress it further and make a smooth round ball. Place back onto cookie sheet. Repeat with remaining dough balls, spacing them two inches apart when you put them back onto the cookie sheet. Press down on each dough ball so that it forms a thick round disk (about 1/3 inch thick).
- Bake cookies for about 10 minutes. The cookies should puff up slightly and may crack a little on the surface. They will not change too much from their original shape but the tops should look dry.
- Let cookies cool on cookie sheet before removing them. If adding frosting or icing, add it after the cookies have cooled.
Nutrition Facts : ServingSize 1 cookie, Calories 108 kcal, Carbohydrate 13 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Fiber 2 g, Sugar 9 g
PEANUT BUTTER CUP BROWNIES
With their decadent dark chocolate filling, these peanut butter cup brownies are the perfect dessert for chocolate lovers.
Provided by Karen's Kitchen Stories
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Spray a 12-cavity muffin tin with spray oil.
- Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
- Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
- Add the flour and salt and beat on low until just combined.
- Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
- Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
- Heat the oven to 325 degrees F.
- Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
- In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
- Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
- Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
- Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
- Let the pan cool on a wire rack for 10 minutes.
- Turn the brownies out on a wire rack to cool completely.
- Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
- Continue until the mixture is creamy, smooth, and shiny.
- Drizzle over the brownies.
Nutrition Facts : Calories 369.59, Fat 21.34, SaturatedFat 10.77, Carbohydrate 39.01, Fiber 4.69, Sugar 19.68, Protein 7.93, Sodium 165.63, Cholesterol 74.43
LAYERED PEANUT BUTTER BROWNIES
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 13x9-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 centre comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
PEANUT BUTTER BROWNIES I
Chewy, peanut buttery brownies!
Provided by Vera
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 26.9 g, Cholesterol 41.2 mg, Fat 13.2 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 4.2 g, Sodium 232.1 mg, Sugar 19.2 g
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- Preheat the oven to 350°F. Prepare a 9 × 9-inch baking pan with cooking spray and 2 sheets of parchment.
- In a medium mixing bowl, add the creamy peanut butter and confectioners sugar. Beat with a hand-mixer until well-combined and smooth. Set aside.
- Add the chopped chocolate to a heatproof bowl and place over of a pot of simmering water, ensuring the bowl fits tightly over the pot of water and that the bottom of the bowl does not touch the water. Heat, while stirring with a rubber spatula, until all the chocolate has melted. Set aside to cool slightly while you make the rest of the batter.
- In a large mixing bowl, add the white sugar, brown sugar and eggs. Whisk together by hand for about 1 minute. The mixture should look creamy and well combined. Next, pour in the butter, vanilla and melted chocolate. Whisk together until well combined.
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- Preheat the oven to 350°F (180°C). Butter and line an 8x8 - inch square cake pan, which is what I used for a deep brownie. This is a big batter. You can also bake this in a 13x9-inch pan too, but the time will change to 40 minutes- judge it to keep the jiggle!
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