Peanut Butter Mm Brownies Food

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:

• 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.

EASY PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 350 degrees. Make and cool brownies as directed for 13 x 9 pan.
• In small bowl, beat cream cheese, powdered sugar and peanut butter on medium speed until smooth. Spread over cooled brownies.
• You can decorate them by sprinkling chocolate sprinkles or mini chocolate chips on top ( our favorite).
• If using the melted semisweet chocolate for decoration - spread the cooled brownies with the cream cheese / peanut butter mixture and then refrigerate them for 15 minutes, melt the chocolate until smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm before cutting.
• Stored covered in refrigerator.

PEANUT BUTTER M&M BROWNIES

Steps:

• Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
• In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
• Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
• Stir in the flour and peanut butter M&M's until well combined.
• Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

PEANUT BUTTER BROWNIES

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 BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
• Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
• Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

REESE'S PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 350³F.
• Grease 13x9x2 inch baking pan.
• Add peanut butter to melted butter in large bowl; stir until peanut butter melts.
• Stir in sugar and vanilla.
• Beat in eggs.
• Add flour, baking powder and salt; beat well.
• Remove 1 3/4 cup batter; stir cocoa into this part.
• Spread cocoa batter into prepared pan; spread remaining peanut butter batter over top.
• Bake 30 minutes or until brownies begin to pull away from sides of pan; cool completely in pan.
• Cut into bars.

PEANUT BUTTER BROWNIES

Steps:

• Preheat the oven to 350˚F. Line a 9 x 13-inch metal baking pan with parchment paper and spray lightly with nonstick cooking spray. (Please note: Unlike the cookie recipes where you can use either parchment paper or nonstick cooking spray, in this recipe the relative sugar content in the brownies requires both the parchment paper and cooking spray for cooking. Otherwise the brownies will stick to the pan.)
• Heat the butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.
• Whisk the eggs in a large mixing bowl. Add the granulated sugar, brown sugar, vanilla, and salt, and continue to whisk until they are all combined. Add the melted chocolate slowly and whisk until incorporated, about 1 minute.
• Once the chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute. Pour the brownie batter into the prepared pan and set aside.
• Mix the peanut butter, confectioners' sugar, and heavy cream in a bowl and stir vigorously with a large fork to combine. Spoon dollops of the peanut butter mixture into the brownie batter, distributing it evenly. Run a knife through the pan to marbleize the peanut butter into the brownie batter.
• Bake for 45 to 50 minutes, rotating the pan once halfway through. Before removing the brownies from the oven, gently shake the pan-if the middle of the brownies remains still, the brownies are done. Run a knife along the sides of the pan and allow the brownies to cool in the pan to room temperature, about 1 hour.
• Once cooled, the brownies can be sliced and served immediately, kept in an airtight container at room temperature for up to 1 week, or wrapped tightly and frozen for up to 8 weeks.

PEANUT BRITTLE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter and flour a 13 x 9 inch baking pan.
• Melt butter, peanut butter, and chocolate in a 3-qt heavy saucepan over low heat, stirring until smooth.
• Remove from heat and cool. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
• Whisk together flour and salt, then whisk into chocolate mixture.
• Spread in pan. Bake 25 minutes. Sprinkle with brittle. Bake another 5 minutes. Cool completely.