Lots Of Chocolate Brownie With Peanuts Recipes

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:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

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:

• Heat oven to 350°F (325° 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 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, about 1 hour 30 minutes.
• In small bowl, mix frosting and peanut butter until blended. Spread on top of brownie. Sprinkle remaining 1/4 cup peanuts over top.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Sprinkle candies over top.
• Cut into 4 rows by 4 rows. Store loosely covered at room temperature.

Steps:

• For brownies:
• Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.
• Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.
• For frosting:
• Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.)