Peanut Butter Stuffed Brookies Food

ULTIMATE STUFFED PEANUT BUTTER BROOKIES

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
• Add crackers to food processor or blender; process to fine crumbs. Place in medium bowl. Add melted butter; stir well to combine. Press crumbs in bottom of baking dish.
• Make brownie batter and cookie dough as directed on box. Pour brownie batter over cracker crust. Top with white chocolate-covered pretzels. Drop 9 spoonfuls (3x3) cookie dough over brownies.
• Bake about 39 minutes or until brownies are cooked through. Cool completely before cutting.
• In microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 30-second intervals, stirring after each, until fully melted and smooth. Drizzle over brownies; top with extra pretzels, if desired.

CHOCOLATE PEANUT BUTTER BROOKIES

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square pan with cooking spray, line with parchment paper, then spray the parchment.
• For the peanut butter cookie base: Whisk together the flour, salt and baking soda in a medium bowl and set aside.
• Melt the butter in a medium microwave-safe bowl and then stir in the brown sugar and peanut butter until smooth. Stir in the egg white and vanilla until fully combined. Stir in the flour mixture and peanuts until combined, then transfer the dough into the prepared pan.
• Use a rubber spatula or your fingers to press the dough into an even layer. Bake until the cookie puffs up and the edges are light golden, 10 minutes.
• Meanwhile, prepare the brownie batter.
• For the brownie batter: Put the butter in a medium saucepan and cook over medium heat until melted and bubbling, about 1 minute. Stir constantly with a rubber spatula until the butter is light golden brown, about 2 minutes. Transfer the browned butter to a heat-resistant medium bowl and stir in the chocolate chips until smooth. Stir in the brown sugar, cocoa powder, hot water and salt until combined. Stir in the eggs, yolk and vanilla until the eggs are fully incorporated. Stir in the flour until completely combined and the batter is thick and shiny. Pour the batter over the just baked peanut butter cookie base and spread it with a rubber spatula or spoon until smooth.
• Lower the oven to 300 degrees F and bake until a toothpick inserted about 3 inches from the edge of the pan comes out with fudgy crumbs, but no raw batter, 40 to 43 minutes. Let cool completely, about 2 hours 30 minutes.
• To finish: Melt the peanut butter in a small microwave-safe bowl in 10 second intervals, stirring after each, until it has the consistency of a smooth sauce, about 20 to 25 seconds total. Transfer to a small resealable plastic bag, snip off the tip and drizzle the peanut butter sauce over the bars. Sprinkle with the mini chocolate chips and then slice into 16 squares. The bars can be stored in an airtight container at room temperature for up to 3 days.

PEANUT BUTTER STUFFED BROWNIES

Steps:

• Place the peanut butter in a heat safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
• Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
• Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
• In a large microwave-safe bowl combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
• Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
• Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
• Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
• Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!

PEANUT BUTTER BROOKIES

Steps:

• Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
• For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2-3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
• For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2-3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
• Bake for about 25-30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
• Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3-4 days.

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

PEANUT BUTTER STUFFED BROOKIES

Steps:

• Preheat your oven to 350 degrees and generously grease a regular size muffin tin.
• Prepare the Separate the brownie mix according the package directions; set aside.
• Separate the cookie dough into 12 even balls and then squish them down into the bottom of each muffin cup.
• Place a Reese's peanut butter cup upside down on top of the cookie dough.
• Evenly distribute the brownie batter on top of each peanut butter cup until the wells are about 90% full.
• Bake for 18-20 minutes or until the brownie batter is cooked through.
• Allow them to cool for about 5 minutes before removing from the pan, and then enjoy while they are still warm.