Peanut Butter And Fudge Brownies With Salted Peanuts 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 AND FUDGE BROWNIES WITH SALTED PEANUTS



Peanut Butter and Fudge Brownies with Salted Peanuts image

Provided by Dorie Greenspan

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Super Bowl     Kid-Friendly     Peanut     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 30 brownies

Number Of Ingredients 19

Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped
Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

Steps:

  • For brownies:
  • Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
  • Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
  • For frosting and ganache:
  • Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
  • Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
  • Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

SALTED PEANUT GLAZED BROWNIES



Salted Peanut Glazed Brownies image

Meet our new favorite any-occasion dessert! Seriously, there's no place this brownie isn't welcome. With its sweet and salty flavor and extra-chocolaty base, it's absolutely irresistible. It's also pretty enough for a party with its glossy peanut butter glaze dotted with redskin peanuts. So, you may be surprised to learn just how easy this dessert is to make. It starts with the unbeatable Betty Crocker™ Supreme original brownie mix, which gets enhanced with chocolate chips and peanuts. Then, mix together the glaze with Betty Crocker™ Rich & Creamy vanilla frosting and some creamy peanut butter, and garnish with more peanuts. It really is that simple, and the results are sublime-don't expect leftovers when you serve these up!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 16

Number Of Ingredients 6

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup semisweet chocolate chips
1/2 cup chopped redskin Spanish peanuts
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
3 tablespoons creamy peanut butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in chocolate chips and 1/4 cup of the peanuts. Spread in pan.
  • Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
  • In medium microwavable bowl, stir frosting and peanut butter until blended. Microwave frosting mixture uncovered on High 20 to 30 seconds or until mixture is warmed and pourable. Pour over baked brownie; spread over top. Sprinkle remaining peanuts on top. Let stand about 1 hour or until set.
  • Cut into 4 rows by 4 rows. Store covered in airtight container.

Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 29 g, TransFat 0 g

PEANUT BUTTER 'N FUDGE BROWNIES



Peanut Butter 'n Fudge Brownies image

Make and share this Peanut Butter 'n Fudge Brownies recipe from Food.com.

Provided by Courtly

Categories     Bar Cookie

Time 1h10m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 21

2 cups sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
3/4 cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tablespoons flour
3/4 teaspoon vanilla
2 eggs
3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cups powdered sugar
1/4 teaspoon salt
3/4 teaspoon vanilla
4 -5 tablespoons water

Steps:

  • Heat oven to 350. Greased 13 x 9 inch pan. In large bowl, beat 2 cups of sugar and 1 cup of butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 t. vanilla; blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 t. salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips.
  • In small bowl, beat peanut butter and 1/3 cup butter until smooth. Add 1/3 cup sugar and 2 T. flour; mix well. Add 3/4 t. vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves.
  • Bake at 350 for 40-50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
  • In medium saucepan over low heat, melt chocolate and 3 T. butter, stirring constantly until smooth.
  • Remove from heat, stir in powdered sugar, 1/4 t. salt, 3/4 t. vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars.

Nutrition Facts : Calories 259.8, Fat 14.2, SaturatedFat 7.3, Cholesterol 55.9, Sodium 163, Carbohydrate 31.2, Fiber 1.7, Sugar 24.2, Protein 4.6

FUDGY SALTY PEANUT BUTTER BROWNIES



Fudgy Salty Peanut Butter Brownies image

This is for all my friends that adore peanut butter! These are a little time consuming, but definitely worth it! Very rich and very fantastic! Actually, you can use natural peanut butter but they will make the layer harder. Reviewers said to make about 25% more ganache, so you might try that. Taken from Anne Thornton Show: Dessert First, Episode: Brownie Bonanza

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 12-16

Number Of Ingredients 17

5/8 cup 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 teaspoons pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/4 cup 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 peanuts
2 cups semi-sweet 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. Enjoy!

PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED PEANUTS



Peanut Butter and Fudge Brownies with Salted Peanuts image

Categories     Cake     Bake     Peanut     Chill     Butter

Yield Makes 30 Brownies

Number Of Ingredients 19

FOR BROWNIES
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped
FOR FROSTING AND GANACHE
1 cup chunky peanut butter (not natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon pure vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

Steps:

  • MAKE BROWNIES
  • Position a rack in the center of the oven and preheat the oven to 325°F. Line a 13 by 9-inch metal baking pan with foil, leaving a long overhang; butter the foil.
  • Place the butter in a heavy large saucepan. Add both chocolates, stir over low heat until smooth, and remove from heat. Whisk in the sugar, vanilla, and salt, then add the eggs 1 at a time. Fold in the flour, then the nuts. Spread the batter in the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place the pan on a rack; cool.
  • MAKE FROSTING AND GANACHE
  • Using an electric mixer, beat the peanut butter and 1/4 cup butter in a medium bowl to blend. Beat in the sugar, salt, and nutmeg, then add the milk and vanilla. Spread the frosting over the brownies.
  • Stir the chocolate and remaining 1/4 cup butter in a heavy small saucepan over low heat and stir until smooth. Drop the ganache all over the frosting, spreading to cover. Chill until set, about 1 1/2 hours.
  • Using the foil as an aid, transfer the brownie cake to a work surface. Cut into squares. Bring to room temperature and serve.
  • DO AHEAD
  • The BROWNIES can be made 1 day ahead. Cover and keep chilled until ready to cut and serve.

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From iwashyoudry.com


FUDGY PEANUT BUTTER BROWNIES - FLAVOR THE MOMENTS
2021-10-18 Preheat the oven to 350 degrees and line an 8×8″ square baking pan with parchment paper or foil. Place the chocolate and butter in a medium sauce pan and set in a pot of simmering water. Simmer until melted and the mixture is very warm to the touch, about 3-4 minutes, stirring frequently. Remove from heat.
From flavorthemoments.com


RECIPE FOR PEANUT BUTTER BROWNIES - THERESCIPES.INFO
10 Best Peanut Butter Brownies with Brownie Mix Recipes ... trend www.yummly.com. peanut butter powder, water, marshmallow creme, diet coke, brownie mix Peanut Butter Brownies La Cocinera Con Prisa eggs, sugar, cocoa powder, salt, milk, cream cheese, sugar, vanilla extract and 4 more Triple-Layer Peanut Butter Brownies Kraft
From therecipes.info


RECIPE: BITTERSWEET BROWNIES WITH SALTED PEANUT BUTTER FROSTING
2020-01-21 For the brownies: 3/4 cup. (170 grams) unsalted butter, plus more for the pan. 3 ounces. (90 grams) bittersweet chocolate, chopped. 1 1/2 cups. (300 grams) granulated sugar. 1 tablespoon. vanilla extract.
From thekitchn.com


PEANUT BUTTER FUDGE BROWNIES - RACHEL COOKS®
2015-08-31 Leave them in the pan and let them cool completely. Top the brownies with the halved chocolate peanut butter cups, and then prepare the simple peanut butter fudge. Bring a small pot filled with 2 inches of water to a boil on the stovetop. Find a metal or glass bowl that can easily rest on top of the pot without touching the water.
From rachelcooks.com


PEANUT BUTTER MARSHMALLOW FLUFF FUDGE (FLUFFERNUTTER FUDGE)
2 days ago Swirl the fluff down into the fudge and push to the edges. STEP 4: Drizzle melted peanut butter on the fluff. Use a chopstick to drag and swirl the peanut butter through the fluff. STEP 5: Top the fudge with roasted peanuts and flaky sea salt. Allow the fudge to set in the fridge for 30 minutes.
From foodtalkdaily.com


SIMPLE RECIPES PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED …
2006-12-08 Peanut-studded brownies, peanut butter frosting, chocolate ganache...what better way to savor the PB-chocolate combo?
From recipes.lacestreetshoes.com


GIANT PEANUT BUTTER CUP | LEITE'S CULINARIA
2022-06-24 Set the tart pan on the baking sheet and place in the freezer to chill until the chocolate is set, about 15 minutes. In a large bowl, whisk together the peanut butter, confectioners’ sugar, butter, vanilla, and salt until smooth. Transfer the peanut butter mixture to the chocolate-coated tart pan and evenly spread with a flexible spatula.
From leitesculinaria.com


PEANUT BUTTER FUDGE BROWNIES WITH SALTED PEANUTS - A HINT OF HONEY
2011-04-23 Peanut Butter Fudge Brownies with Salted Peanuts INGREDIENTS Brownies: 3/4 cup (1 1/2 sticks) unsalted butter 7 oz. bittersweet or semisweet chocolate, chopped 3 oz. unsweetened chocolate, chopped (I skipped this and used 10 oz. of bittersweet Ghirardelli chips) 1 1/2 cups sugar 1 1/2 tsp. pure vanilla extract 1/4 tsp. salt 4 large eggs
From ahintofhoney.com


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