PEANUT BUTTER PAISLEY BROWNIES RECIPE - (4.5/5)
Provided by smclane
Number Of Ingredients 10
Steps:
- Blend butter or margarine and peanut butter in large mixer bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt; add to peanut butter mixture. Spread half the batter in greased 13 x 9 -inch pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with spatula or knife for marbled effect. Bake at 350° for 35 to 40 minutes or until lightly browned. Cool; cut into squares.
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.
PEANUT BUTTER PAISLEY BROWNIES
The perfect combination of peanut butter and chocolate in a great brownie. Found in the Great American Brand Name Cookbook.
Provided by caffeine junkie
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Liberally grease a 13x9x2" pan.
- In a large bowl, cream together softened butter and peanut butter until smooth.
- Add granulated and light brown sugars and mix well.
- Add eggs one at a time, mixing well after each addition.
- Blend in vanilla.
- In a medium bowl, sift flour, baking powder, and salt. Add to peanut butter mixture; mix well.
- Spread half of batter into prepared pan. Pour Hershey's syrup over batter. Spread the remaining batter over syrup. Swirl with a knife.
- Bake for 35-40 minutes. Cool completely before cutting.
Nutrition Facts : Calories 181.8, Fat 6, SaturatedFat 3, Cholesterol 33.4, Sodium 83.6, Carbohydrate 30, Fiber 0.6, Sugar 20.6, Protein 2.7
PAISLEY BROWNIES
Provided by Food Network
Time 2h30m
Yield Yield: 24 (2-inch) brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. Place raspberries in the bowl of a food processor fitted with a metal blade. Pulse until liquefied, for about 1 minute. Strain the raspberries through a fine strainer, into a 5-quart bowl, using a rubber spatula to press down on the seeds to extract as much puree as possible (about 3/4-cup puree). Discard the seeds. Set the puree aside until needed. In a sifter, combine the flour, baking powder and salt. Sift onto a large piece of waxed paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the white chocolate and 4 ounces of butter in the top half. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 5 minutes. Transfer the melted white chocolate and butter into an empty 5 quart bowl and set aside until needed. Again, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate and the remaining 8 ounces of butter in the top half of the double boiler. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 7 minutes. Transfer the melted semisweet chocolate and butter to an empty 5-quart bowl and set aside until needed. Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer, fitted with a balloon whip. Whisk on high for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then whisk on high for 4 minutes until slightly thickened and lemon colored. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 30 seconds. Remove the bowl from the mixer and add the sour cream. Use a rubber spatula to mix the ingredients until thoroughly combined. Portion 2 cups of the batter into the bowl containing the pureed raspberries and stir until smooth. Portion 1 cup of the batter into the bowl containing the melted white chocolate mixture and stir until smooth. Portion the remaining 2 cups of batter into the bowl containing the melted semisweet chocolate mixture and stir until smooth. Pour the dark chocolate batter into a 9 by 13 by 2 inch nonstick baking pan and spread evenly over the bottom. Pour the white chocolate batter onto the top of the dark chocolate batter in swirls. Pour the raspberry batter over the other 2 batters in the same manner. Use the blade of a paring knife to swirl the batters together in a fanciful pattern (you should have fun doing this). Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Remove the brownies from the oven and allow to cool in the pan at room temperature for 1 hour. Use a serrated knife with rounded tip to cut the brownies into 24 2-inch squares.;
- Tip: To cut brownies well, use a serrated knife, with rounded tip. To make sure you get a clean cut, heat the blade of the knife under hot running water, and wipe the blade dry before making each cut. Tip: To decorate plates - in inexpensive, plastic squeeze bottles (like people use for ketchup), place flavored sauces - i.e. chocolate, butterscotch...whatever you like. Marcel's serving Tip: Refrigerate brownies for 2 to 3 hours before serving.;
PEANUT BUTTER BROWNIES WITH SALTED PRETZELS
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 12 brownies
Number Of Ingredients 15
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.
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 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
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
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!
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