Reeses Peanut Butter Brownies Food

PEANUT BUTTER BROWNIES

Peanut Butter Brownies image

These amazing Peanut Butter Brownies start with a chewy chocolate brownie recipe topped with creamy peanut butter frosting, chocolate glaze and mini Reese's peanut butter cups.

Provided by Lauren Allen

Categories Dessert

Time 1h5m

Number Of Ingredients 19

Ingredients

1 1/2 cups granulated sugar
1 1/2 cups light brown sugar (, packed)
1 cup salted butter (, melted)
4 large eggs
1 large egg yolk
1/3 cup milk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
dash salt
1/4 cup butter (, room temperature)
3/4 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1-3 Tablespoons milk (, as needed)
1 cup semi-sweet chocolate chips
5 Tablespoons butter
1 small bag mini Reese's chocolates (, unwrapped and chopped)

Steps:

Preheat oven to 350 degrees F.
In a mixing bowl add granulated and brown sugars and melted butter. Beat until well combined. Add eggs and egg yolk, beating after each addition. Add milk and vanilla extract.
In a separate bowl mix together the flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients and mix just until combined. The batter will be thick.
Pour batter into a greased 9x13'' baking pan and spread into an even layer. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until smooth. Add a little splash of milk, beating well until light and fluffy. Add more milk or powdered sugar if needed to make the frosting thicker or thinner.
Smooth frosting over the top of cooled brownies. Refrigerate while you make the chocolate topping.
Place chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for 3-4 minutes.
Spread evenly over the frosted brownies. Add chopped Reese's peanut butter cups on top. Return to fridge to allow the chocolate to set.

Nutrition Facts : Calories 386 kcal, Carbohydrate 48 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 162 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

REESE'S PEANUT BUTTER BROWNIES

Reese's Peanut Butter Brownies image

If you're a Reese's Peanut Butter Cup Lover, these are definitely the brownies for you!!!!! They're delicious!!!

Provided by crazycookinmama

Categories Bar Cookie

Time 45m

Yield 3 Dozen

Number Of Ingredients 9

Ingredients

3/4 cup butter, melted (1 1/2 Sticks)
3/4 cup reese creamy peanut butter or 3/4 cup crunchy peanut butter
1 3/4 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup hershey cocoa

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.

REESE'S™ PEANUT BUTTER CUP-STUFFED BROWNIES

Reese's™ Peanut Butter Cup-Stuffed Brownies image

Indulge in the ultimate peanut butter-chocolate bar, chock-full of a favorite candy.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 11

Ingredients

1 1/3 cups packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
36 Reese's peanut butter cups miniatures, unwrapped (from 15.6-oz bag)
1/2 cup milk chocolate chips

Steps:

Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Brownie, TransFat 0 g

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