Peanut Butter Chocolate Brownie Pie Food

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Steps:

• Preheat oven to 350° F.
• Combine cocoa, flour and salt in small bowl. Beat eggs and 1 teaspoon vanilla extract in small mixer bowl; blend in sugar and butter. Add cocoa mixture; blend well. Stir in 3/4 cup morsels. Place crust on baking sheet; pour batter into crust.
• Bake for 45 minutes or until set. Cool on wire rack.
• Combine remaining morsels, cream and remaining vanilla extract in small, uncovered, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 1/2 minutes; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cut pie into wedges; top with ice cream. Spoon sauce over ice cream.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

PEANUT BUTTER BROWNIE PIE

Steps:

• In a large bowl, combine the brownie mix, water, oil and egg until blended. Spread into a greased 9-in. pie plate., Bake at 325° for 12 minutes. Using a metal spatula, spread batter up sides of pie plate. Bake 8-13 minutes longer or until toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in peanut butter until blended. Transfer to a small bowl. Cover and refrigerate until chilled., Pour into brownie crust. Spread with whipped topping; sprinkle with peanuts. Chill for 2 hours before serving.

MILE-HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F.
• Make crust first.
• In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
• Bake until firm and solid; 8 minutes.
• Let cool.
• Now make filling.
• In medium-sized bowl, whip cream.
• Place in fridge until you need it.
• Now, in a large bowl, beat softened cream cheese until fluffy.
• Next, beat in peanut butter, then butter and vanilla.
• Beat in icing sugar until nice and fluffy.
• Retrieve whipping cream from fridge.
• Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
• Use a light hand-- but you don't want any streaks of cream to show either.
• Fill baked crust with peanut butter mixture.
• Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
• To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
• In a small pot, heat cream just until bubbles form.
• Pour over chocolate and stir until chocolate melts.
• Let cool, then spread over pie.
• Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
• I tilt them so the inside shows.
• Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking pan.
• In a medium bowl, blend together the butter, 1/2 cup peanut butter, white sugar, brown sugar, egg and 1 teaspoon of vanilla until smooth. Combine the flour, baking soda and salt; stir into the sugar mixture. Spread evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, until firm. Remove from the oven and sprinkle with chocolate chips. Let stand for a minute, then spread the chips to form a layer.
• To make the topping, blend together the 2/3 cup peanut butter, confectioners' sugar and shortening. Gradually stir in the milk and 1 teaspoon vanilla. Gently mix in the whipped topping. Chill. When brownies and topping are both cooled, spread topping onto brownies and cut into bars.

PEANUT BUTTER BROWNIES

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.

TASTY CHOCOLATE PEANUT BUTTER BROWNIES FROM SCRATCH

Steps:

• Preheat oven to 350°F and line an 8" x 8" pan with parchment paper and spray with non-stick cooking spray.
• Mix all the ingredients for the chocolate layer in a large mixing bowl, adding in the flour, cocoa powder, and salt last. Lightly fold in the flour and cocoa powder until just mixed. (Do not over mix or the brownies will turn out cake-like).
• Mix the ingredients for the peanut butter brownie layer, again saving the flour, baking powder and salt for last and stirring until just mixed.
• Spread peanut butter brownie layer on the bottom of the pan and top it with the chocolate brownie layer, spreading the batter for both layers out evenly.
• Bake for 22 minutes. Brownies will still be soft and gooey, but will finish setting while they cool. Enjoy!

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
• Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
• Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
• Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

PEANUT BUTTER BROWNIES

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.

PEANUT BUTTER PIE WITH BROWNIE CRUST RECIPE

Steps:

• Preheat oven to 350F. Place butter into medium-sized microwave-safe bowl and microwave until melted, about 30 seconds depending on your microwave.
• In the meantime, grease a 9.5-inch pie dish or springform pan. Once butter has melted, add the brownie mix, egg, buttermilk, Coca-Cola, and salt and stir with a wooden spoon until ingredients are thoroughly mixed together and there are no flour pockets, about 50 strokes.
• Pour brownie batter into greased pan and bake for about 30 - 40 minutes, until brownies are done and edges are slightly pulling from the side of the pan. Keep brownies in pan and place on a cooling rack until completely cooled.
• While brownies are cooling, make the whipped cream by mixing together cream, sugar and vanilla in a medium-sized bowl until soft peaks form with a whisk or mixer. You should end up with about 2 cups, and you'll want to separate one cup for the filling and one cup for the topping.Make the peanut butter filling by putting peanut butter and cream cheese into a medium-sized bowl and mixing on medium - high until thoroughly combined.
• Add in powdered sugar and salt until thoroughly combined again. Mixture will be crumbly. Mix in 1 cup of the whipped cream until thoroughly combined. Mixture should be smooth, creamy and uniform in color.
• Prepare the brownie crust for the filling (once completely cool) by using your hand or a measuring up to flatten the brownies in the center, creating a traditional "pie crust" shape, leaving a higher edge. See photo for an example. If your brownies are on the cakier side, you may need to remove some of the brownie center. The crumbs are great to use in trifles, a cook's snack or you can even crumble over the finished pie.
• Pour peanut butter filling over brownie crust, smoothing out the top. Cover and refrigerate for at least 2 hours before serving.
• Once ready to serve, top with a thin layer of whipped cream and one REESE'S Cup per slice of pie. You can also garnish with chocolate curls and/or chocolate sauce, if desired.