Gooey Peanut Butter Fudge Brownies Recipes

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FUDGY SALTY PEANUT BUTTER BROWNIES



Fudgy Salty Peanut Butter Brownies image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h25m

Yield 12 to 16 servings

Number Of Ingredients 17

1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cups sugar
1 1/4 teaspoon pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon fine sea salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups salted cocktail peanuts
2 cups semisweet chocolate chips
7 tablespoons unsalted butter

Steps:

  • Preheat your oven to 325 degrees F.
  • For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • While the brownies are cooling make the buttercream and ganache.
  • For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
  • For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
  • Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

PEANUT BUTTER FUDGE BROWNIES



Peanut Butter Fudge Brownies image

These peanut butter fudge brownies are rich chocolate brownies with a simple peanut butter fudge center!

Provided by Samantha

Categories     Dessert

Time 50m

Number Of Ingredients 14

18 tablespoons unsalted butter (cut into tablespoon-sized pieces)
¾ cup semisweet chocolate chips
¾ cup natural cocoa powder
1 ½ cup sugar
¾ cup brown sugar packed
3 large eggs (+ 1 egg yolk)
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cup all-purpose flour
2 cups white chocolate chips*
1 can condensed milk
½ cup peanut butter
¼ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 350°F and spray a 13x9 pan with baking spray
  • Combine butter and chocolate chips in a large, microwave-safe bowl.
  • Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
  • Add cocoa powder and stir well.
  • Add sugars, stir until completely combined.
  • Add eggs and then egg yolk, one at a time, stirring well after each addition
  • Add vanilla extract and salt, stir to combine.
  • Add flour, stir until completely combined.
  • Spread approximately ½ of the batter evenly into prepared pan and make your peanut butter fudge

Nutrition Facts : Calories 254 kcal, Carbohydrate 33 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 88 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

BRIAN'S FUDGY GOOEY BROWNIES



Brian's Fudgy Gooey Brownies image

Provided by Brian Boitano

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 13

Nonstick cooking spray
12 ounces semisweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into cubes
1 teaspoon instant espresso powder
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt, plus 1 tablespoon flake sea salt, for sprinkling
2 teaspoons ancho chili powder
1/2 teaspoon cayenne pepper
4 large eggs, at room temperature
3 large egg yolks, at room temperature
1 tablespoon vanilla extract
1 cup light brown sugar
3/4 cup granulated sugar

Steps:

  • For Brownies:
  • Preheat the oven to 325 degrees F. Spray a 2 (24-count) mini muffin tins with nonstick cooking spray.
  • In a double boiler melt the chocolate with the butter and espresso powder until smooth.
  • In a large bowl whisk together the flour, 1/2 teaspoon of salt, and the spices. In another small bowl whisk together the eggs, egg yolks and vanilla. Set both aside.
  • Remove the pot of chocolate from the double boiler. Stir in the sugars until completely incorporated. At this point the chocolate should be warm but not hot. Add the egg mixture and stir until combined. Fold in the flour mixture in 2 stages, being careful not to over mix. Using a small ice cream scoop divide the batter into the mini muffin tins. Tap gently to level batter. Sprinkle each with a bit of sea salt.
  • Bake for about 15 minutes until mostly set. A tester will not come out completely clean. Remove the pan from the oven and transfer the brownies to a serving platter when cool enough to handle.

OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES



Ooey Gooey Peanut Butter and Fudge Brownies image

Cut this recipe out of a magazine sometime back. I have not tried this recipe but am posting it at the request of a Zaar member.

Provided by Caryn

Categories     Bar Cookie

Time 55m

Yield 2 dozen brownies

Number Of Ingredients 12

1/2 cup vegetable oil
1/4 cup water
2 eggs, room temperature
1 (22 ounce) box premium brownie mix
1 1/4 cups creamy peanut butter
1/3 cup vegetable oil
1/2 cup sugar
3 tablespoons flour
2 eggs, beaten
1 tablespoon vanilla extract
1 (16 ounce) container prepared rich chocolate frosting
1/2 cup creamy peanut butter

Steps:

  • Preheat oven to 350 degrees F.
  • Grease the bottom of a 13 x 9 x 2-inch baking pan.
  • BATTER: In bowl, beat together oil, water, and eggs.
  • Stir in brownie mix until ingredients are moist.
  • Spread batter into prepared pan.
  • FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
  • Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
  • Bake for 40 minutes.
  • DO NOT OVERBAKE!
  • FROSTING: In medium bowl, cream together frosting and peanut butter.
  • Spread frosting over brownies immediately after baking or after completely cooling.

BEST EVER CHEWY-GOOEY BROWNIES



Best ever Chewy-Gooey Brownies image

WOW-that's all I can say about this recipe-I've had it for years and don't know where the original comes from. I've added nuts to the peanut butter and milk chocolate recipes. Enjoy!

Provided by Diana Adcock

Categories     Bar Cookie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup butter, cut into chunks
3 ounces unsweetened chocolate
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup chopped white chocolate or 1/2 cup chopped semisweet chocolate
1/3 cup whipping cream
1 cup chopped semisweet chocolate
1 teaspoon vanilla
2 tablespoons rum or 2 tablespoons mint liqueur

Steps:

  • In a medium pan over low heat combine butter and unsweetened chocolate.
  • Stir until melted and well blended.
  • Remove from heat.
  • Add sugar, eggs, and vanilla.
  • Mix well.
  • Add flour and mix well again.
  • (these steps are important) Butter an 8 inch square pan.
  • Pour in batter, spread evenly and sprinkle on topping of choice, if any.
  • Bake in a 350 oven for about 25 min or until center springs back when gently touched.
  • Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top.
  • ---------Fudge Sauce--------.
  • In a medium saucepan combine whipping cream and chocolate.
  • Stir until melted, add vanilla and rum or mint liqueur.
  • --------Rocky Road Brownies-------.
  • Add 1 cup mini marshmallows to batter and sprinkle top with walnuts.
  • -------Butterscotch-pecan-------.
  • Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup.
  • Top with 1/2 cup chopped pecans.
  • ------Peanut Butter Brownies--------.
  • Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate.
  • Insteat add 3/4 cup peanut butter into melted butter.
  • Reduce sugar to 1 cup and add 1/4 tsp baking powder.
  • Sprinkle batter with 1/2 cup chopped peanuts.
  • --------Milk Chocolate brownies---------.
  • Make preceding recipe but decrease sugar to 3/4 cup.
  • Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits.
  • Increase flour to 3/4 cup.
  • Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped.
  • --------White Chocolate Brownies--------.
  • Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp.
  • Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits.
  • Not using any heat add 1 cup of the chocolate into melted butter.
  • Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp.
  • Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy.
  • Bake for 40 minutes.
  • When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes.
  • Enjoy.

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

OOEY-GOOEY FUDGY BROWNIES



Ooey-Gooey Fudgy Brownies image

These brownies are too gooey, fudgy, and rich to resist! Top with sifted confectioners' sugar.

Provided by leroybrennan

Categories     Desserts     Cookies     Brownie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

2 (3.5 ounce) packages dark chocolate, chopped, divided
½ cup butter
1 ½ cups white sugar
3 eggs
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup confectioners' sugar
3 tablespoons butter, room temperature
3 tablespoons unsweetened cocoa powder
3 teaspoons honey
1 tablespoon milk, or more as needed

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.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.7 g, Cholesterol 56.5 mg, Fat 13.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 71.2 mg, Sugar 33.6 g

CHEWY PEANUT BUTTER BROWNIES



Chewy Peanut Butter Brownies image

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

½ cup peanut butter
⅓ cup margarine, softened
⅔ cup white sugar
½ cup packed brown sugar
2 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

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

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From rodellekitchen.com


GOOEY COCONUT FUDGE BROWNIES - AMY OF ALL TRADES
Instructions. Heat the oven to 350 degrees F. Line a 9x9 inch glass pan with foil, leaving a 2 inch overhang on either side. Spray the foil with cooking spray. In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.
From amyofalltrades.com


OOEY GOOEY PEANUT BUTTER FUDGE BROWNIES - MEL AND BOYS KITCHEN
2009-07-17 Batter: Preheat oven to 350 and spray 9×13-inch pan. In large bowl, beat butter and sugar until creamy. Add oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, cocoa, baking powder, and salt – blend well. While beating, gradually add flour mixture to creamed mixture – mix well.
From thesisterscafe.com


GOOEY OREO BROWNIES RECIPE | THE RECIPE CRITIC
2020-05-07 Preheat the oven to 350 degrees. Line an 8x8 inch dish with aluminum foil or parchment paper. In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine. Stir in the flour and fold in the chocolate chunks. Spread half of the batter into the prepared pan.
From therecipecritic.com


GRANDMA'S OLD FASHIONED PEANUT BUTTER FUDGE RECIPE - JUST IS A …
2021-06-22 Have shallow pan or dish nearby with some ice water in it. The pan needs to be big enough for the sauce pan to sit inside. After 5 minutes of boiling, remove the pan from heat and set it in the ice bath. Stir the hot mixture again for another 5 minutes as the creamy peanut butter fudge cools and thickens.
From justisafourletterword.com


KITTY'S KOZY KITCHEN: GOOEY PEANUT BUTTER S'MORE BROWNIES
2018-02-26 Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan. Evenly drop marshmallow creme onto cooled brownies with spoon. Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with peanut butter. Pour melted frosting, then melted peanut butter over marshmallow ...
From kittyskozykitchen.com


OOEY-GOOEY PEANUT BUTTER-CHOCOLATE BROWNIES RECIPE | MYRECIPES
¼ cup butter or stick margarine, melted and cooled ; ¼ cup fat-free milk ; 1 (18.25-ounce) package devil's food cake mix ; 1 large egg white, lightly beaten ; Cooking spray ; 1 (7-ounce) jar marshmallow creme (about 1 3/4 cups) ½ cup peanut butter morsels
From myrecipes.com


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