Chocolate Glazed Peanut Butter Brownies Recipes

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

Steps:

• Preheat oven to 350 degrees. Spray a 10x13 inch baking sheet (or use parchment paper).
• Cream butter, cocoa powder and sugar with mixer until smooth. Add eggs one at a time and be sure to mix well after each addition.
• In a separate bowl, combine flour, salt and vanilla. Add to batter and mix well.
• Spread batter on baking sheet and bake for 20-25 minutes.
• Melt peanut butter in microwave until it can be stirred. Pour and spread over warm brownies. Place in refrigerator until peanut butter is firm.
• Make glaze. Combine milk, cocoa powder, butter and marshmallows in saucepan. Cook over medium heat until marshmallows are melted and mixture is smooth. Remove from heat and mix in powdered sugar.
• Mix glaze well until smooth and spread over peanut butter layer. Refrigerate brownies until set.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking pan.
• In a medium bowl, blend together the butter, 1/2 cup peanut butter, white sugar, brown sugar, egg and 1 teaspoon of vanilla until smooth. Combine the flour, baking soda and salt; stir into the sugar mixture. Spread evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, until firm. Remove from the oven and sprinkle with chocolate chips. Let stand for a minute, then spread the chips to form a layer.
• To make the topping, blend together the 2/3 cup peanut butter, confectioners' sugar and shortening. Gradually stir in the milk and 1 teaspoon vanilla. Gently mix in the whipped topping. Chill. When brownies and topping are both cooled, spread topping onto brownies and cut into bars.

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

Steps:

• Stir together the water, sugar, and peanut butter until smooth.

Steps:

• In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
• Cook, whisking often, until the chocolate is melted and the mixture is smooth.
• Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in chocolate chips and 1/4 cup of the peanuts. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
• In medium microwavable bowl, stir frosting and peanut butter until blended. Microwave frosting mixture uncovered on High 20 to 30 seconds or until mixture is warmed and pourable. Pour over baked brownie; spread over top. Sprinkle remaining peanuts on top. Let stand about 1 hour or until set.
• Cut into 4 rows by 4 rows. Store covered in airtight container.

Steps:

• Preheat oven to 350 degrees F or 175 degrees C. Spray 8x8in baking pan with nonstick cooking spray.
• In a medium bowl cream together 1/2c PB and margarine. Gradually blend in brown sugar, white sugar, eggs and vanilla at medium speed until fluffy. Combine flour, baking powder, salt, cocoa and cinnamon into the PB mixture until well blended.
• Bake for 30-35mins in preheated oven or until top springs back when touched. Let cool.
• While cooling in small bowl mix together the water, powdered sugar, 1/2 tbls pb and chocolate syrup. When brownies are cool drizzle glaze over top then cut into 16 squares.