CHOCOLATE-PEANUT BUTTER BROOKIES
Sweeten your weekend with these fudgy Chocolate-Peanut Butter Brookies. Classic peanut butter brookies get a chocolatey upgrade in this delectable, nutty dessert that the whole family is sure to love.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 30 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spray 13x9-inch pan with cooking spray. Line with parchment, with ends of parchment extending over sides.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar, 3 eggs and 1 tsp. vanilla; mix well. Stir in flour. Pour into prepared pan.
- Beat remaining egg in medium bowl with mixer until foamy. Add all remaining ingredients, including remaining sugar and vanilla; mix well. Drop in large spoonfuls evenly over brownie batter in pan.
- Bake 20 min.; cover. Bake an additional 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use parchment handles to remove brownie from pan before cutting to serve.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE PEANUT BUTTER BROOKIES
Who says we've got to choose between brownies and cookies? Incredibly rich fudge brownies are baked atop a cakey peanut butter cookie base that is filled with crunchy peanuts. A peanut butter drizzle and more chocolate finishes these truly decadent bars.
Provided by Dan Langan
Categories dessert
Time 3h40m
Yield 16 bars
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-inch square pan with cooking spray, line with parchment paper, then spray the parchment.
- For the peanut butter cookie base: Whisk together the flour, salt and baking soda in a medium bowl and set aside.
- Melt the butter in a medium microwave-safe bowl and then stir in the brown sugar and peanut butter until smooth. Stir in the egg white and vanilla until fully combined. Stir in the flour mixture and peanuts until combined, then transfer the dough into the prepared pan.
- Use a rubber spatula or your fingers to press the dough into an even layer. Bake until the cookie puffs up and the edges are light golden, 10 minutes.
- Meanwhile, prepare the brownie batter.
- For the brownie batter: Put the butter in a medium saucepan and cook over medium heat until melted and bubbling, about 1 minute. Stir constantly with a rubber spatula until the butter is light golden brown, about 2 minutes. Transfer the browned butter to a heat-resistant medium bowl and stir in the chocolate chips until smooth. Stir in the brown sugar, cocoa powder, hot water and salt until combined. Stir in the eggs, yolk and vanilla until the eggs are fully incorporated. Stir in the flour until completely combined and the batter is thick and shiny. Pour the batter over the just baked peanut butter cookie base and spread it with a rubber spatula or spoon until smooth.
- Lower the oven to 300 degrees F and bake until a toothpick inserted about 3 inches from the edge of the pan comes out with fudgy crumbs, but no raw batter, 40 to 43 minutes. Let cool completely, about 2 hours 30 minutes.
- To finish: Melt the peanut butter in a small microwave-safe bowl in 10 second intervals, stirring after each, until it has the consistency of a smooth sauce, about 20 to 25 seconds total. Transfer to a small resealable plastic bag, snip off the tip and drizzle the peanut butter sauce over the bars. Sprinkle with the mini chocolate chips and then slice into 16 squares. The bars can be stored in an airtight container at room temperature for up to 3 days.
ULTIMATE STUFFED PEANUT BUTTER BROOKIES
Gooey brownies, peanut butter cookies, and white chocolate pretzels all atop a buttery cracker crust!
Provided by Karly Campbell
Categories Dessert
Time 2h
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
- Add crackers to food processor or blender; process to fine crumbs. Place in medium bowl. Add melted butter; stir well to combine. Press crumbs in bottom of baking dish.
- Make brownie batter and cookie dough as directed on box. Pour brownie batter over cracker crust. Top with white chocolate-covered pretzels. Drop 9 spoonfuls (3x3) cookie dough over brownies.
- Bake about 39 minutes or until brownies are cooked through. Cool completely before cutting.
- In microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 30-second intervals, stirring after each, until fully melted and smooth. Drizzle over brownies; top with extra pretzels, if desired.
Nutrition Facts : Calories 580, Carbohydrate 68 g, Cholesterol 50 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 39 g, TransFat 1/2 g
PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY
Here's what you need: brownie mix, Reese's Peanut Butter Cups, cookie dough
Provided by Amani Arce
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat your oven to 350°F. Prepare your brownie batter.
- Spray a muffin tin pan with nonstick cooking spray.
- Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
- Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
- Serve.
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
CHOCOLATE PEANUT BUTTER BROWNIES
My husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! -Patsy Burgin, Lebanon, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Fat 8 g fat (4 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 75 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
CHOCOLATE PEANUT BUTTER BROWNIES
This is a really tasty brownie that you chill. I made it up myself!
Provided by LINDSEY Mills
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 45m
Yield 20
Number Of Ingredients 16
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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 23.8 g, Cholesterol 23.4 mg, Fat 17.3 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 6.8 g, Sodium 148.1 mg, Sugar 17.1 g
QUICK CHOCOLATE PEANUT BUTTER BROWNIES
This is a family brownie recipe we've used for years; it always comes out gooey and moist.
Provided by amanda*~
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Melt the chocolate chips, butter, and peanut butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir vanilla into chocolate mixture.
- Stir flour, sugar, eggs, baking soda, and salt into the chocolate mixture. Fold walnuts into batter. Pour batter into prepared baking dish.
- Bake brownies in the preheated oven until a toothpick inserted in the center comes out with moist chunks on it, but not wet, about 30 minutes. Cool to room temperature before cutting into squares.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 23.6 g, Cholesterol 40.8 mg, Fat 16.8 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 217.7 mg, Sugar 16.6 g
PEANUT BUTTER BROOKIES
What's better than a brownie? A brownie with a layer of peanut butter cookie, that's what. This brookie recipe is from Edd Kimber's One Tin Bakes.
Provided by Edd Kimber
Categories Dessert Cookie Brownie Chocolate Peanut Butter Peanut Egg Bake
Yield Makes 12-24, depending on desired size
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
- For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2-3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
- For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2-3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
- Bake for about 25-30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
- Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3-4 days.
CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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