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
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER BROWNIES
The BEST blend for a bar cookie!! Chocolate and peanut butter reminds everyone of Reese Cup Candy. This layered brownie recipe was a hit at our annual family reunion - they emptied the plate!
Provided by Seasoned Cook
Categories Bar Cookie
Time 40m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Prepare brownie mix according to instructions on box. Pour one-half of mixture into a greased 7 x 11 baking pan.
- Mix all ingredients for peanut butter layer. Spoon mixture evenly over one-half of brownie mixture forming a layer. (If mixture is too thick to spread, add one tablespoon of milk.).
- Pour remaining brownie mix batter over and spread evenly.
- Bake in a 350 degree oven for 30 minutes.
- For Optional frosting: Melt chocolate chips and butter in microwave just until almost melted. Remove and immediately spread on top of brownies. Place in refrigerator for quicker cooling before cutting into bars.
- Enjoy!
CHOCOLATE PEANUT-BUTTER LAYER BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature.
- In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well.
- Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.
- Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature,5 days.
LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES
A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take them to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! -Judy Sims, Weatherford, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.
Nutrition Facts : Calories 189 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 125mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, semisweet chocolate chip, granulated sugar, brown sugar, vanilla extract, kosher salt, large eggs, all purpose flour, dark cocoa powder, powdered sugar, peanut butter, unsalted butter, crispy rice cereal, milk chocolate chips, heavy cream, flaky sea salt
Provided by Katie Aubin
Categories Desserts
Yield 9 brownies
Number Of Ingredients 17
Steps:
- Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
- Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
- Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
- Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
- Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
- Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
- Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
- Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
- Return the brownies to the freezer until the ganache sets, about 15 minutes.
- Cut the brownies into 9 squares.
- Enjoy!
Nutrition Facts : Calories 859 calories, Carbohydrate 114 grams, Fat 41 grams, Fiber 4 grams, Protein 16 grams, Sugar 82 grams
BEST PEANUT BUTTER LAYERED BROWNIES
Do you want a rich wonderful brownie, then here it is! It has a wonderful layer of peanut butter. My family goes goo-goo over this one. I hope yours does too!
Provided by michEgan
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 14
Steps:
- Brownie Layer.
- Preheat oven to 350°F.
- Microwave unsweetened chocolate with 3/4 butter on high for 1 1/2 minutes.
- Stir till chocolate is completely melted.
- Stir granulated sugar into melted chocolate.
- Mix in eggs and 1 1/2 teaspoon vanilla; blend well.
- Stir in flour and walnuts.
- Spread into 13x9-inch greased pan.
- Bake 30 to 35 minutes.
- DO NOT OVER BAKE.
- Cool.
- Peanut butter layer:.
- Mix peanut butter, 3 tablespoons butter, powdered sugar and 1/2 teaspoon vanilla in another bowl.
- Blend till smooth, adding up to 1/4 cup of milk to make it a nice spreading consistency.( You may need more milk to make it spreadable, this part can be a little difficult, if the peanut butter does not spread easily, make sure you dip your spatula in water. Sometimes I even have to sprinkle alittle water on top of the peanut butter to smooth).
- Spread over the cooled brownies.
- Top Layer:.
- Microwave semisweet chocolate for 1 1/2 minutes with the 1/4 cup butter.
- Stir till smooth.
- Spread over peanut butter layer.
- Cool until set.
Nutrition Facts : Calories 328, Fat 23.4, SaturatedFat 10.5, Cholesterol 51, Sodium 126.6, Carbohydrate 28.9, Fiber 2.7, Sugar 20.4, Protein 6.2
LAYERED PEANUT BUTTER BROWNIES
These are brownies with layers of peanut butter and frosting that my mother used to make me as a child. Chocolate and peanut butter lovers will go crazy!
Provided by redraider
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h40m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
- Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
- Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
- Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
- Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
- Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 59.1 g, Cholesterol 74.1 mg, Fat 28.2 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 12 g, Sodium 293 mg, Sugar 46.7 g
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
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