PAULA DEEN'S PEANUT BUTTER BROWNIE CUPCAKES
Make and share this Paula Deen's Peanut Butter Brownie Cupcakes recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 25m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line 24 regular muffin cups with paper cupcake liners.
- Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds.
- Beat at medium speed for 2 minutes.
- Fill the cups half full with brownie batter.
- Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
- Bake for 18 to 20 minutes, until the cupcakes are set.
- When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.
- Store in an airtight container.
Nutrition Facts : Calories 1555.6, Fat 114.8, SaturatedFat 32.1, Cholesterol 317.2, Sodium 576.7, Carbohydrate 91.5, Fiber 8.2, Sugar 68, Protein 41.1
PEANUT BUTTER BROWNIE CUPCAKES
An easy and fast chocolate-y and peanut butter-y dessert.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 350 °F. Line 24 regular muffin cups with paper cupcake liners.
- Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
- Bake for 18-20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
PAULA DEEN'S RICH CHOCOLATE CARAMEL PEANUT BROWNIES
These look so rich and fudgy! Drizzle with caramel sauce. Can't wait to try them, but I will leave out the peanuts or use pecans. Found in Paula's magazine from Nov/Dec 2005.
Provided by IAcupcake
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 9x13 pan with foil and grease.
- Melt caramels with milk over low heat, stirring occasionally. Set aside.
- Melt chocolate and butter over low heat, stirring occasionally. Let cool.
- Beat sugars and eggs on medium-high speed until fluffy. Gradually beat in flour and vanilla. Stir in chocolate.
- Pour half the batter into pan, top with melted caramels, sprinkle with chopped nuts, and pour the rest of the batter over top the nuts.
- Bake at 350 degrees for 35-40 minutes, cool and drizzle with caramel sauce if you want to.
Nutrition Facts : Calories 404.7, Fat 20.2, SaturatedFat 9.6, Cholesterol 67.3, Sodium 202.3, Carbohydrate 54.5, Fiber 2.6, Sugar 39.5, Protein 7.1
PAULA DEEN'S MAGICAL PEANUT BUTTER COOKIES
These cookies are made using a sugar replacement, so they are perfect for those diet-conscious snackers and/or diabetics. These would also be great cookies for someone on the Atkins diet.
Provided by carlyandlee
Categories Dessert
Time 27m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Grease a large baking sheet.
- In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
- Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
- With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
- Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
- Cool slightly before removing from the pan.
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