Peanut Butter Swirl Brownies Food

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PEANUT BUTTER SWIRL BROWNIES



Peanut Butter Swirl Brownies image

Make and share this Peanut Butter Swirl Brownies recipe from Food.com.

Provided by Kim D.

Categories     Bar Cookie

Time 55m

Yield 16 brownies

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine, softened
2/3 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tablespoons milk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/3 cup cocoa powder
1/2 cup semi-sweet chocolate chips

Steps:

  • In a mixing bowl, combine butter and sugars.
  • Add eggs and milk; mix well.
  • Combine flour, baking powder, and salt; add to creamed mixture and mix well.
  • Divide batter in half.
  • To one portion, add peanut butter and peanut butter chips.
  • To the other portion, add cocoa and chocolate chips; mix well.
  • In a greased 9-inch square pan, spoon chololate batter into 8 mounds in a checker board pattern.
  • Spoon 8 mounds of peanut butter batter in between the chocolate batter.
  • Cut through batter with a knife to swirl.
  • Bake at 350F for 25-30 minutes or until toothpick interted near the center comes out clean.
  • Cool on a wire rack.

PEANUT BUTTER SWIRL BROWNIES



Peanut Butter Swirl Brownies image

Provided by James Briscione

Categories     dessert

Time 1h5m

Yield 9 servings

Number Of Ingredients 13

Nonstick cooking spray, for greasing the pan
1/2 cup confectioners' sugar
1/2 cup smooth peanut butter
1/4 cup cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract
3 large eggs
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
1/4 teaspoon baking powder
Pinch sea salt
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup bittersweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-inch square baking pan with cooking spray.
  • Beat together the confectioners' sugar, peanut butter, cream cheese, 1/2 teaspoon vanilla extract and 1 egg in a large bowl with an electric mixer on medium-high speed until smooth.
  • In a small bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to thoroughly combine.
  • In a medium bowl, whisk together the remaining 2 eggs, granulated sugar and remaining 1 teaspoon vanilla. Whisk in the butter.
  • Add the flour mixture and chocolate chips to the bowl with the egg-butter mixture and fold together with a spoon or spatula until just combined.
  • Add half of the brownie batter to the pan and tap on the countertop to level. Add the peanut butter mixture by the spoonful, making sure that the spoonfuls do not touch each another. Pour the remaining brownie batter over the top and swirl the two batters together with a butter knife.
  • Bake until the edges are just set, about 20 minutes. The center should still be soft. Cool in the pan for at least 15 minutes before cutting.

NATURAL PEANUT BUTTER SWIRL BROWNIES



Natural Peanut Butter Swirl Brownies image

Fudgy Chocolate Brownies with a natural peanut butter swirl. I used to think making brownies from scratch was hard, until I created this recipe. Easy and quick. Great for week night desserts. My kids were a huge fan of these! Bring them to your neighborhood pot luck and make sure to bring the recipe.

Provided by thecookieadaychalle

Categories     Bar Cookie

Time 25m

Yield 12-18 Browniew, 12 serving(s)

Number Of Ingredients 10

1/2 cup melted butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
4 -6 teaspoons of natural creamy peanut butter

Steps:

  • Preheat oven to 350 degrees.
  • Mix together melted butter, and sugars.
  • Add eggs and vanilla, stir.
  • Mix in flour, cocoa powder, baking powder, and salt.
  • Pour brownie batter into a 11x7inch pan.
  • Drop teaspoons of peanut butter onto the batter.
  • Using a butter knife swirl peanut butter in a figure eight pattern.
  • Make sure to incorporate the peanut butter through out the batter, but DO NOT over mix.
  • Over "swirling" will mix the batter and you will not get the visual peanut butter effect.
  • Bake for 20-30 minutes.
  • Cool in pan.
  • Cut and enjoy!

PEANUT SWIRL BROWNIES



Peanut Swirl Brownies image

Make a batch of Ina Garten's Peanut Swirl Brownies for Food Network.

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 42m

Yield 20 large brownies

Number Of Ingredients 11

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
  • Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

PEANUT BUTTER BROWNIE SWIRL COOKIES



Peanut Butter Brownie Swirl Cookies image

Why settle for one cookie flavor when you can have three? Peanut butter, sugar cookie and fudgy brownie batter are swirled together and baked into one giant cookie, making for a slice-and-bake you'll want to serve at parties and keep in the freezer for a weeknight cookie fix.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 24 cookies

Number Of Ingredients 10

4 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
1 1/2 teaspoons baking soda
Kosher salt
4 sticks (1 pound) unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/2 cup creamy peanut butter
3 teaspoons vanilla extract
1/2 cup Dutch-process cocoa powder

Steps:

  • For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
  • Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.)
  • Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
  • Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.)
  • Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
  • Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
  • Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely.
  • Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

PEANUT BUTTER BROWNIES WITH SALTED PRETZELS



Peanut Butter Brownies with Salted Pretzels image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 12 brownies

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, plus more for the pan
2 ounces semisweet chocolate, chopped
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 cup all-purpose flour, plus more for the pan
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup smooth peanut butter
2/3 cup confectioners' sugar
5 tablespoons unsalted butter, melted
1/2 cup chopped 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.

PEANUT BUTTER CARAMEL SWIRLED BROWNIES



Peanut Butter Caramel Swirled Brownies image

Provided by Bobby Flay

Categories     dessert

Time 2h20m

Yield 24 to 48 brownies depending on desired size

Number Of Ingredients 17

1/2 cup heavy cream
1/4 cup sugar
1/4 cup water
1/2 cup smooth peanut butter
1 tablespoon corn syrup
Pinch sea salt
1/8 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, cut into chunks
6 ounces high-quality unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
1 teaspoon espresso powder
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed light brown muscavado sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
1 cup unbleached all-purpose flour

Steps:

  • Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
  • Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
  • Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
  • In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
  • Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
  • Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
  • For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

PEANUT BUTTER CHOCOLATE SWIRL BROWNIES



Peanut Butter Chocolate Swirl Brownies image

Make and share this Peanut Butter Chocolate Swirl Brownies recipe from Food.com.

Provided by Ridinthewind

Categories     Dessert

Time 1h

Yield 36 serving(s)

Number Of Ingredients 10

1/2 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar
2 egg whites
2 tablespoons skim milk
3/4 cup flour
1/4 cup reduced-fat peanut butter
1/3 cup peanut butter chips
1/3 cup cocoa
1/2 cup semi-sweet chocolate chips

Steps:

  • Cream butter and sugars.
  • Add eggs and milk and mix.
  • Combine flour, powder and add to creamed mixture and mix.
  • Divide batter in half.
  • To one half add peanut butter and peanut butter chips and mix
  • To the other half add cocoa and chocolate chips and mix.
  • In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
  • Spoon seven mounds of peanut butter batter between them.
  • Cut through batter with a knife to marblize.
  • Bake at 350 for 25-30 minutes and cool.

Nutrition Facts : Calories 66.8, Fat 2.5, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 10.5, Fiber 0.4, Sugar 7.6, Protein 1.1

PEANUT-BUTTER SWIRL BROWNIES



Peanut-Butter Swirl Brownies image

Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  • Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
  • Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
  • Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
  • Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
  • Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
  • With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

PEANUT BUTTER SWIRL BROWNIES



Peanut Butter Swirl Brownies image

Chocolate and peanut butter--nature's best flavor combo-come together in this classic brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 12

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons milk
2 eggs
3/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
  • Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
  • Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 215, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 160 mg

PEANUT BUTTER SWIRL BOXED BROWNIES RECIPE BY TASTY



Peanut Butter Swirl Boxed Brownies Recipe by Tasty image

Here's what you need: brownie, peanut butter

Provided by Alix Traeger

Categories     Desserts

Yield 9 servings

Number Of Ingredients 2

1 box brownie, prepared
½ cup peanut butter

Steps:

  • Swirl peanut butter into brownie batter and bake according to package.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 349 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, Sugar 31 grams

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES



Chocolate-Peanut Butter Swirl Brownies image

The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!

Provided by Liz

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

6 (1 ounce) squares unsweetened baking chocolate, coarsely chopped
½ cup unsalted butter
2 (1 ounce) squares semisweet baking chocolate, coarsely chopped
1 ¾ cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 cup dark chocolate chips
1 cup peanut butter chips
4 tablespoons peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
  • Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
  • Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
  • Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g

PEANUT BUTTER SWIRL BROWNIES



Peanut Butter Swirl Brownies image

Peanut butter and chocolate are always a delicious duo, but they're extra-special paired in this tempting treat. Even with a sizable collection of brownie recipes, I reach for this one quite often. The marbled look attracts curious tasters...the flavor brings them back for seconds. - Linda Craig, Hay River, Northwest Territories

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
2/3 cup sugar
1/2 cup packed brown sugar
2 large eggs
2 tablespoons milk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PEANUT BUTTER SWIRLED BROWNIES - ALL INFORMATION ABOUT ...
Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter. Step 3. Step 3. 89 People …
From therecipes.info


RICH PEANUT BUTTER SWIRL BROWNIES MADE IN THE MICROWAVE
Set aside. Add butter to a large microwave-proof bowl and melt in the microwave. Set aside. In a bowl, whisk together eggs, milk, vanilla, cocoa, melted butter, sugar, flour, and salt. Pour …
From more.ctv.ca


8 PEANUT BUTTER SWIRL BROWNIES IDEAS | PEANUT BUTTER ...
Jul 11, 2020 - Explore Mommas Sweet Bakery's board "Peanut butter swirl brownies" on Pinterest. See more ideas about peanut butter brownies, peanut butter brownies recipe, …
From pinterest.ca


PEANUT BUTTER SWIRL BROWNIES RECIPE | MYRECIPES
Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved peanut-butter mixture on top and use a sharp …
From myrecipes.com


PEANUT BUTTER CHEESECAKE SWIRL BROWNIES(KETO) - BROWNIES ...
Find calories, carbs, and nutritional contents for Peanut Butter Cheesecake Swirl Brownies(keto) - Brownies and over 2,000,000 other foods at MyFitnessPal
From frontend.myfitnesspal.com


PEANUT BUTTER SWIRL BROWNIES - FIT MAMA REAL FOOD
Place the peanut butter and milk in a the same pot you prepped the batter in. Heat until the peanut butter becomes melted and smooth. Dollop it over the batter and swirl with a …
From fitmamarealfood.com


PEANUT BUTTER BROWNIES | BAKING RECIPES | GOODTOKNOW
Method. Preheat the oven to 180°C (350°F/gas 4). Beat together the butter, sugar and vanilla sugar until white and creamy. Mix in the cocoa, syrup and salt. Add the eggs, one …
From goodto.com


PEANUT BUTTER SWIRL BROWNIES RECIPE - RECIPES.NET
Stir in the chopped peanut butter cups, reserving a small handful to sprinkle on top. Set aside. Peanut Butter Swirl: Melt the remaining butter. Using a hand-held or stand mixer …
From recipes.net


PEANUT BUTTER SWIRL BROWNIES RECIPE - FOOD FANATIC
Then, use a dull knife to swirl the peanut butter into the batter, running the knife horizontally through the peanut butter once or twice. Do not over-swirl the peanut butter or it …
From foodfanatic.com


PEANUT BUTTER SWIRL BROWNIES - READER'S DIGEST
In a medium bowl, using a fork, stir flour with cocoa, salt, and baking powder until no cocoa lumps remain. In a medium saucepan, melt butter over medium heat. Remove from heat and stir in …
From readersdigest.ca


PEANUT BUTTER SWIRL BROWNIES - PERSNICKETY PLATES
Beat the flour mixture into the butter mixture until combined. Then stir in the peanut butter chips. STEP THREE: Pour the batter into a greased 8×8 baking dish. Microwave the …
From persnicketyplates.com


PEANUT BUTTER CHOCOLATE SWIRL COOKIES - THERESCIPES.INFO
Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3 …
From therecipes.info


PEANUT BUTTER SWIRL BROWNIES | TASTY KITCHEN: A HAPPY ...
1. Preheat the oven to 350ºF. Criss-cross two sheets of heavy duty aluminum foil and line a 13x9x2 baking pan. Lightly spray with oil spray. 2. In a medium bowl, whisk together the flour, …
From tastykitchen.com


MEGA PEANUT BUTTER SWIRL BROWNIES - SALLY'S BAKING ADDICTION
Set aside. Brownie batter: In a microwave-safe bowl, combine 3/4 cup butter (12 Tbsp; 1 and 1/2 sticks) and chopped chocolate. Melt in 30 second increments, whisking after …
From sallysbakingaddiction.com


PEANUT BUTTER SWIRL BROWNIES - SUGARY LOGIC
Drop small amounts of the melted peanut butter around the top of the batter. With a butter knife, carefully swirl in the peanut butter into the brownie batter. Bake for 20 to 25 …
From sugarylogic.com


PEANUT BUTTER SWIRL BROWNIES - PILLSBURY BAKING
PREPARE brownie mix batter according to package instructions using oil, water and eggs. Spread evenly in prepared pan. Step 3. MICROWAVE peanut butter in medium microwave …
From pillsburybaking.com


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