Peanut Butter Paisley Brownies Recipe 455

PEANUT BUTTER PAISLEY BROWNIES RECIPE - (4.5/5)

Steps:

• Blend butter or margarine and peanut butter in large mixer bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt; add to peanut butter mixture. Spread half the batter in greased 13 x 9 -inch pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with spatula or knife for marbled effect. Bake at 350° for 35 to 40 minutes or until lightly browned. Cool; cut into squares.

PAISLEY BROWNIES

Steps:

• Preheat oven to 300 degrees F. Place raspberries in the bowl of a food processor fitted with a metal blade. Pulse until liquefied, for about 1 minute. Strain the raspberries through a fine strainer, into a 5-quart bowl, using a rubber spatula to press down on the seeds to extract as much puree as possible (about 3/4-cup puree). Discard the seeds. Set the puree aside until needed. In a sifter, combine the flour, baking powder and salt. Sift onto a large piece of waxed paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the white chocolate and 4 ounces of butter in the top half. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 5 minutes. Transfer the melted white chocolate and butter into an empty 5 quart bowl and set aside until needed. Again, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate and the remaining 8 ounces of butter in the top half of the double boiler. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 7 minutes. Transfer the melted semisweet chocolate and butter to an empty 5-quart bowl and set aside until needed. Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer, fitted with a balloon whip. Whisk on high for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then whisk on high for 4 minutes until slightly thickened and lemon colored. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 30 seconds. Remove the bowl from the mixer and add the sour cream. Use a rubber spatula to mix the ingredients until thoroughly combined. Portion 2 cups of the batter into the bowl containing the pureed raspberries and stir until smooth. Portion 1 cup of the batter into the bowl containing the melted white chocolate mixture and stir until smooth. Portion the remaining 2 cups of batter into the bowl containing the melted semisweet chocolate mixture and stir until smooth. Pour the dark chocolate batter into a 9 by 13 by 2 inch nonstick baking pan and spread evenly over the bottom. Pour the white chocolate batter onto the top of the dark chocolate batter in swirls. Pour the raspberry batter over the other 2 batters in the same manner. Use the blade of a paring knife to swirl the batters together in a fanciful pattern (you should have fun doing this). Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Remove the brownies from the oven and allow to cool in the pan at room temperature for 1 hour. Use a serrated knife with rounded tip to cut the brownies into 24 2-inch squares.;
• Tip: To cut brownies well, use a serrated knife, with rounded tip. To make sure you get a clean cut, heat the blade of the knife under hot running water, and wipe the blade dry before making each cut. Tip: To decorate plates - in inexpensive, plastic squeeze bottles (like people use for ketchup), place flavored sauces - i.e. chocolate, butterscotch...whatever you like. Marcel's serving Tip: Refrigerate brownies for 2 to 3 hours before serving.;

PEANUT BUTTER BROWNIES

Steps:

• Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
• In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
• In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
• Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
• Let the brownies cool completely, about 30 minutes.
• Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
• Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
• Spread the frosting over the peanut butter layer and freeze for 30 minutes.
• Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

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.

THE BEST PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 325 degrees.
• Grease shallow 13x9 pan.
• Cream together butter and peanut butter.
• Beat in sugars and egg.
• Add flour, soda, vanilla and salt.
• Mix well and spread in pan.
• may look like you don't have enough -- but just keep speading it!
• Bake about 17 minutes till rises.
• Spread frosting while hot!
• (they may not look done but they will be risen high and that is right,when you spread the frosting they will probably bubble and drop and that is OK).
• Frosting:.
• Place butter and milk in small saucepan and bring it just to a boil. Pour.
• into bowl over powdered sugar. Blend in all other ingredients, mix well and.
• spread on brownies.
• ENJOY!

PEANUT BUTTER BROWNIES

Steps:

• In a bowl, cream butter, peanut butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and baking powder; add to creamed mixture just until blended. Pour into a greased 13x9-in. baking pan. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

CHEWY PEANUT BUTTER BROWNIES

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.

PEANUT BUTTER BROWNIES

Steps:

• In a large bowl, combine cookie mix and cocoa. Beat in chocolate syrup, butter and egg until combined. Stir in nuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, combine frosting ingredients until smooth. Spread over brownies. Cut into squares.

THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY

Steps:

• Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
• Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
• Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
• Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
• Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
• Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
• Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
• Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
• Return the brownies to the freezer until the ganache sets, about 15 minutes.
• Cut the brownies into 9 squares.
• Enjoy!