PEANUT BUTTER BROWNIES II
These brownies bake up gooey, and are a BIG hit with my family and friends! Has been a family recipe for years. I undercook them just a little, and cutting with a plastic knife works well.
Provided by Tara
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
- In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
- Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
Nutrition Facts : Calories 668 calories, Carbohydrate 63.3 g, Cholesterol 148.6 mg, Fat 43.7 g, Fiber 3.1 g, Protein 12.5 g, SaturatedFat 23.4 g, Sodium 406.1 mg, Sugar 47 g
PEANUT BUTTER MOCHA MIX
Steps:
- Whisk together the peanut butter powder, cocoa powder, sugar and instant espresso in a large mug with the boiling water until no lumps remain. Mix in the milk and top with a pinch of cinnamon, if desired.
CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY
Here's what you need: brownie mix, powdered sugar, peanut butter, butter, butter, milk chocolate chips
Provided by Nathan Ng
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare brownie mix according to box instructions.
- In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
- Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
- In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
- Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
- Chill in the refrigerator for 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 40 grams
CHEWY PEANUT BUTTER BROWNIES
These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Provided by Jo
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
- In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g
ESPRESSO BROWNIES WITH MOCHA GANACHE
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
- For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
- For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.
MOCHA BROWNIES
Gold Medal® flour provides a simple addition to a delicious mocha brownie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with baking spray with flour.
- In large microwaveable bowl, microwave shortening and butter uncovered on Medium (50%) 1 1/2 to 2 minutes, stirring once, until shortening and butter are melted. Stir 2 cups granulated sugar and cocoa into butter mixture, until sugar is dissolved.
- In small bowl mix 4 teaspoons instant coffee granules and hot water until coffee granules are dissolved; stir into cocoa mixture. Stir in vanilla and eggs one at a time until well blended. Stir in flour and salt, until smooth. Spread batter evenly in pan.
- Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small microwaveable bowl, microwave milk on High 20 to 30 seconds until very warm. Stir in 2 teaspoons coffee granules until dissolved. Allow mixture to cool to room temperature, about 10 minutes.
- In medium bowl, mix remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Beat in cooled coffee. Spread frosting over the cooled brownies. For brownies, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 27 g, TransFat 1 g
MOCHA WALNUT BROWNIES
These rich cake-like brownies are generously topped with a scrumptious mocha frosting. They're an excellent dessert to serve to company...or to share when you need a dish to pass. Be sure to hold back a few if you want leftovers! -Jill Bonanno Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat frosting ingredients until smooth. Spread over brownies.
Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 184mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER BROWNIES
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield 24 servings (1 9-by-13-inch baking pan)
Number Of Ingredients 14
Steps:
- Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
- In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
- Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
- Let the brownies cool completely, about 30 minutes.
- Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
- Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
- Spread the frosting over the peanut butter layer and freeze for 30 minutes.
- Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.
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