Peanut Butter Molten Lava Brownies Recipe 455 Food

PEANUT BUTTER BROWNIES WITH SALTED PRETZELS

Steps:

• For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
• Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
• In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
• For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
• Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
• Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
• Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.

MOLTEN LAVA BROWNIE RECIPE BY TASTY

Steps:

• In a large bowl, prepare the brownie mix.
• Spray 2 ramekins with the cooking spray.
• Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
• Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
• Bake for 25 minutes, then cool for another 25 minutes.
• On the serving plate, place the berries and the mint in a corner.
• To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
• Serve with ice cream and a drizzle of chocolate sauce.
• Enjoy!

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:

• 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.

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.

THE BEST PEANUT BUTTER BROWNIES

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!

CHOCOLATE MOLTEN LAVA BROWNIE BITES

Steps:

• Place chocolate chips in a metal bowl. Heat cream to a simmer. Pour over chocolate chips and whisk until smooth. Add butter and whisk until incorporated.
• Pour chocolate into one 16-oz zipper-lock bag and refrigerate until firm to the touch.
• Using wooden dowel or chopstick, punch a ½ inch hole in the underside of each brownie.
• When chocolate is firm, snip off one of the bottom corners of the bag. Pipe 2 tablespoons of filling into each brownie hole.
• Place up to 5 brownies, with the hole facing up, on a plate; heat on high in the microwave for approximately 10 seconds.
• 6. Remove to clean plates and split the brownies in half, allowing the chocolate to flow. Garnish with fresh fruit and confectioner's sugar.
• **For smaller serving sizes, adjust recipe accordingly.

PEANUT BUTTER MOLTEN LAVA BROWNIES RECIPE - (4.5/5)

Steps:

• 1 Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal. 2 Make brownie batter as directed on box. Spread 1 cup of the brownie batter in bottom of pan; stir 1/2 cup of the peanut butter cup halves into remaining brownie batter, and set aside. Squeeze fudge pouch about 10 seconds. Cut 1/4-inch tip from corner of pouch. Squeeze fudge evenly over brownie batter in pan; cover with remaining batter. 3 Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes; top with remaining peanut butter cup halves. In small microwavable bowl, add hot fudge topping. Microwave uncovered on High 15 to 20 seconds, and drizzle on top of brownies. Cool completely, about 1 1/2 hours.