Peanut Butter Candy Corn Blonde Brownies Recipes

PEANUT BUTTER BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
• Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
• Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

CANDY CORN AND PEANUT-TOPPED BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease bottom only of a 13" x 9" baking pan. Or line the pan with aluminum foil which will facilitate removal.
• In a medium bowl, combine brownie mix, oil, water and eggs; stir until well-blended. Spread in bottom of prepared pan. Bake in preheated oven for 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
• Remove pan from oven. Immediately sprinkle marshmallows evenly over warm base Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
• In a large saucepan, combine brown sugar and corn syrup; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. remove from heat. Stir in peanut butter until well blended.
• Add cereal, peanuts and candy corn; mix well. Immediately spoon warm topping over marshmallows; spread to cover. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips. , Spread into a greased 13x9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add confectioners' sugar; beat until smooth. Frost brownies. Sprinkle with chips. Cut into bars.

CHEWY PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture just until blended. Stir in the chocolate chips and peanuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 30 minutes or until golden brown.

CANDY CORN BROWNIES

Steps:

• Heat oven to 325 degrees F. Line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides Coat foil with nonstick spray or use nonstick foil.
• Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, one t a time. Stir in 1-1/2 cups flour and the baking powder until just combined.
• Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm.
• Meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. Divide batter in half. Tint half orange using a little red food color.
• Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch.
• Spoon on orange batter; spread even. Bake 40-45 minutes until a wooden pcik inserted in center comes out clean. Cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. Cut in 25 squares.
• To make spiderwebs: Melt candy melts as package directs. Scrape into a sturdy 1-quart ziptop bag. Cut tip off one corner and pipe a quarter of a spiderweb on each brownie. The web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. The other two are spaced inbetween. There will be room for a couple of rows of web lines connecting the 4 spokes.

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.