Peanut Butter Cream Topped Brownies Food

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 13-in. x 9-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 center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

PEANUT BUTTER BROWNIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
• In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
• Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.

CHEWY PEANUT BUTTER BROWNIES

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.

PEANUT BUTTER BROWNIES

Steps:

• In a bowl, cream butter, peanut butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and baking powder; add to creamed mixture just until blended. Pour into a greased 13x9-in. baking pan. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

PEANUT BUTTER BROWNIE BARS

Steps:

• Preheat the oven to 350°F (180°C). Grease a 8x8-inch pan and line it with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
• Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir until melted then remove from heat.
• Quickly stir in sugar, flour, cocoa powder, eggs, vanilla extract and salt until just combined. Pour batter into prepared pan.
• Bake for 30 minutes or until a skewer inserted in the center comes out with only with a few moist crumbs attached. Set aside to cool completely, about 1 hour.
• In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, peanut butter, powdered sugar and vanilla together on medium speed until smooth and creamy. Spread evenly onto crust. Set aside.
• Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir until melted and smooth. Spread evenly over peanut butter filling. Refrigerate until set, for about 2 hours.
• Use the parchment paper to lift the bars from the pan and cut into small pieces. Store bars covered in the refrigerator.

PEANUT BUTTER CREAM-TOPPED BROWNIES

Steps:

• BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
• In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
• Add the chocolate chips; stir until completely melted.
• Next, add the eggs and vanilla. Mix with a spoon until well blended.
• In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
• Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
• PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
• Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
• Frost the brownies once they are completely cool.
• CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
• Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
• Cover and store the brownies in the refrigerator.

PEANUT BUTTER BROWNIES

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.

PEANUT BUTTER BROWNIES

Steps:

• In a large mixing bowl, combine eggs, butter, and vanilla.
• In a separate bowl, mix dry ingredients; add to egg mixture and mix well.
• Stir in chocolate chips.
• Set aside 1 cup of batter for topping.
• Spread remaining batter into greased 9x13 inch pan.
• In small mixing bowl, beat cream cheese, peanut butter, and sugar until smooth.
• Add egg and milk, beating on low until just combined.
• Carefully spread over brownie batter.
• Drop reserved batter by tablespoons over filling.
• Cut through with knife to swirl.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool before cutting.

PEANUT BUTTER FROSTING FOR BROWNIES

Steps:

• Prepare brownies according to box or brownie recipe, and let cool completely.
• Mix icing ingredients together with an electric mixer until well creamed together.
• Spread on brownies, or whatever dessert you like!

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.

MICHELLE'S PEANUT BUTTER MARBLED BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
• In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
• Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
• Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.