Chocolate Peanut Butter Brownies Recipes Recipe For Shrimp

PEANUT BUTTER BROWNIES II

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.

CHOCOLATE PEANUT BUTTER BROWNIES

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.

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
• Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
• Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
• Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

CHOCOLATE PEANUT BUTTER BROWNIES

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.

CHOCOLATE PEANUT BROWNIES

Steps:

• Beat butter and sugar to a cream.
• then add egg, flour, baking powder, salt, peanuts and cocoa.
• make into balls and bake 180C degrees for 15 minutes.

PEANUT BUTTER CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Stir flour, powdered peanut butter, baking powder, and salt together in a bowl.
• Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated into batter. Spread batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.

AMAZING PEANUT BUTTER CHOCOLATE CHIP BROWNIES

Steps:

• Set oven to 350° (set oven rack to second-lowest position).
• Grease an 11 x 7-inch baking pan.
• In a large microwave-safe bowl melt the butter.
• Whisk in both sugars, vanilla and peanut butter until well combined.
• Add in eggs; whisk/mix until completely combined.
• In a small bowl mix together the flour, baking powder and salt; add to the butter mixture and mix with a wooden spoon until combined.
• Add in chocolate chips or nuts (or use 3/4 cup of both!).
• Transfer to the baking pan and spread out with a spoon.
• Bake for about 35 minutes, or until the bars test done.

PEANUT BUTTER CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Generously grease& flour an 8" square baking pan.
• Cream butter using an electric mixer.
• Add peanut butter and beat until blended, scraping down the sides of the bowl with a spatula as needed.
• Beat in brown sugar.
• Beat in 1 egg at a time, then add the vanilla.
• In another bowl, sift together the flour, salt, and baking powder.
• Add the flour mixture to the peanut butter mixture and beat until blended.
• Using a wooden spoon,stir in the chocolate chips.
• Spread evenly into the prepared pan and bake about 37-55 minutes, or until top is lightly browned all over and no longer shiny, and a toothpick poked in the center comes out with just a few moist crumbs stuck to it (as opposed to wet and goopy batter); check early - the earlier you pull them out of the oven, the more moist they will be.
• Let cool before cutting; they should be like moist, fudgey brownies in texture and they will firm up when they are fully cooled.

DARK CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
• Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
• Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
• Add the flour and stir for about one minute, until batter becomes smooth and glossy.
• Stir in mini chocolate chips.
• Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
• Cool on a wire rack.
• To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
• On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
• Spread over cooled brownies.
• Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
• Store leftovers in refrigerator.