Ooey Gooey Peanut Butter Chocolate Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
• Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
• Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
• Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
• Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
• Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
• Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
• Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.

Steps:

• Preheat oven to 350°.
• Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
• Coat bottom of a 13 x 9-inch baking pan with cooking spray.
• Press two-thirds of batter into prepared pan using floured hands.
• Pat evenly (layer will be thin).
• Bake at 350° for 10 minutes.
• Combine 1/2 cup condensed milk and marshmallow creme in a bowl.
• Stir in morsels.
• Spread marshmallow mixture evenly over brownie layer.
• Carefully drop remaining batter by spoonfuls over marshmallow mixture.
• Bake at 350° for 30 minutes.
• Cool completely in pan on a wire rack.

Steps:

• For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
• Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
• For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
• Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

Steps:

• Preheat oven to 350 degrees F.
• With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick.
• Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.
• Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in peanut butter chips.
• Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.
• Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.