Peanut Butter Mississippi Mud Blondies Recipes

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.

PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
• In a large mixing bowl, add melted butter. Then add peanut butter, sugar, vanilla and eggs and gently whisk together.
• Add flour and baking powder. Stir until smooth batter forms. Add chocolate chips and marshmallows and stir again.
• Pour blondie batter into prepared tin, smooth the top and place in the oven. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.
• Leave in pan to cool completely - blondies will firm up as they cool. Cut into squares to serve.

PEANUT BUTTER MISSISSIPPI MUD BLONDIES

Steps:

• Preheat the oven to 350 degrees and line an 8x8" baking pan with parchment paper sprayed lightly with nonstick spray.
• In the bowl of a standing mixer, cream together the butter and brown sugar for 1 minute.
• Add the peanut butter and mix for 30 seconds.
• Add the egg and vanilla and beat until smooth, scraping down the sides.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Add to the wet ingredients and mix until combined.
• Fold in the peanut butter chips.
• Press the dough into the pan and bake for 25-28 minutes, remove from the oven and top with marshmallows then bake an additional 1-2 minutes.
• Remove the pan from the oven and allow to cool for 10 minutes then add dollops of frosting and allow to sit another few minutes to soften the frosting.
• Spread gently with a spatula and serve.

PEANUT BUTTER MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan.
• Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
• Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
• Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.
• For frosting:.
• Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.