Smuckers Peanut Butter Brownies Food

SMUCKER'S PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 350 degrees.
• Stir peanut butter until evenly mixed throughout; measure after stirring.
• Combine brown sugar, 1-1/4 cups peanut butter and 1/2 cup butter in medium bowl; mix until smooth.
• Stir egg; beat until well mixed.
• Combine flour, baking powder and salt; stir into peanut butter mixture.
• Stir until well mixed.
• Pour into greased 13X9 baking pan.
• Bake 25 to 30 minutes or until brownies begin to pull away from sides.
• Cool on wire rack.
• Combine remaining peanut butter, remaining butter, powdered sugar, vanilla and 3 tbsp milk.
• Beat until smooth.
• Stir in remaining milk until frosting is spreading consistency.
• Spread over brownies.
• Tip: Stir in 1 cup of peanut butter morsels if desired.

SMUCKER'S BANANA COOKIES WITH PEANUT BUTTER FILLING

Steps:

• Heat oven to 350°F Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed.
• Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.
• Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.
• Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

PEANUT BUTTER BROWNIES

Steps:

• In a large mixing bowl, combine eggs, butter, and vanilla.
• In a separate bowl, mix dry ingredients; add to egg mixture and mix well.
• Stir in chocolate chips.
• Set aside 1 cup of batter for topping.
• Spread remaining batter into greased 9x13 inch pan.
• In small mixing bowl, beat cream cheese, peanut butter, and sugar until smooth.
• Add egg and milk, beating on low until just combined.
• Carefully spread over brownie batter.
• Drop reserved batter by tablespoons over filling.
• Cut through with knife to swirl.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool before cutting.

PEANUT BUTTER BROWNIES

Steps:

• In a 3-quart pan over low heat, heat butter until melted.
• Remove from heat and stir in sugar, eggs, vanilla, flour, peanut butter, and baking powder until smoothly blended.
• Evenly spread batter in a buttered and floured 8-inch square pan.
• Bake in 350°F oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
• Run a knife between pan rim and baked brownie.
• Cool in pan on a rack, about 1 hour.
• Cut into 9 or 16 squares.
• Store in airtight container up to 2 days, or freeze to store longer.

SMUCKER'S PEANUT BUTTER OATMEAL TREATS

Steps:

• In a small bowl mix together flour, baking soda, salt, and set aside.
• In a large bowl cream butter, peanut butter, and sugars.
• Beat in eggs and vanilla, stir in flour mixture, oats, and chocolate.
• Do not over beat mixture.
• Place mixture in an ungreased pan measuring about 15 1/2 by 10 1/2 by 1 inch.
• Press the cookie dough down slightly to fill the pan.
• Bake at 350 degrees Fahrenheit for 15-17 minutes.

FUDGY SALTY PEANUT BUTTER BROWNIES

Steps:

• Preheat your oven to 325 degrees F.
• For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• While the brownies are cooling make the buttercream and ganache.
• For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
• For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
• Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares. Enjoy!

SUPER! PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Beat the first two ingredients until blended; gradually add sugars and beat until fluffy.
• Add eggs one at a time, beating well after each.
• Add dry ingredients and mix well.
• Stir in chocolate chips and vanilla.
• Spread in a buttered 8-9" square pan or a 7.5" x 11" pan.
• Bake 25-30 minutes and cool before slicing.