PEANUT BUTTER BROWNIE BARS
Make and share this Peanut Butter Brownie Bars recipe from Food.com.
Provided by 6 pack mama
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping.
- Firmly press remaining mixture into a greased 13" x 9" baking pan; set aside.
- In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust.
- Sprinkle with reserved crumb mixture.
- Bake at 350 for 25-30 minutes or until brownies pull away from the pan.
- Cool on a wire rack. Cut into 24 bars.
- Note: You can use 3/4 cup of peanut butter for more peanut butter flavor or try adding peanut butter chips to the batter.
- For a finer topping I put the 1 cup of reserved cake mix toping in my food processer for a few seconds before sprinkling on the top of the batter.
PEANUT BUTTER BROWNIE BARS
A brownie mix base makes this a simple treat that will appeal to adults and children alike. Creamy peanut butter, crunchy nuts and crisp cereal make the bars fun to bite into. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack. , Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 252 calories, Fat 17g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER BROWNIES
Provided by Food Network
Categories dessert
Time 1h55m
Yield about 6 brownies
Number Of Ingredients 11
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Position a rack in the lower third of the oven.
- Melt the chocolate and then pour it in a large bowl. Stir in the butter and the superfine and Demerara sugars, adding them in stages and beating each time with a wooden spoon until well mixed. Add the eggs, one at a time, again beating the mixture after each addition. Stir in the vanilla. Gently fold the flour into the chocolate mixture, and then fold in a pinch of salt.
- Scrape the batter into heart-shaped silicone molds (see Cook's Note) sprayed with nonstick spray. Bake until the brownies have a nice, shiny top, and a cocktail stick inserted into the center comes out with a few crumbs, 20 to 25 minutes.
- Place on a cooling rack, and let cool completely before removing the brownies from the molds.
- For the peanut butter topping: Mix together the peanut butter, milk and grated white chocolate; top the brownies with spoonfuls of the mixture and garnish with shaved white chocolate. Leave out at room temperature.
PEANUT BUTTER LOVERS BROOKIE BARS
These loaded peanut butter cookie brownies are topped with Reese's™ pieces candy and peanut butter Oreo™ pieces, taking them over the top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
- Make brownie batter as directed on box; spread in bottom of pan. In separate medium bowl, make peanut butter cookie dough as directed on box; stir in chocolate chips. Drop cookie dough by rounded tablespoons on top of brownie batter. Top with Oreo™ cookie pieces and Reese's™ pieces candy.
- Bake 35 to 38 minutes or until cookie is lightly browned and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g
PEANUT BUTTER TRUFFLE BROWNIES
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
- In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 27 g, TransFat 0 g
PEANUT BUTTER SWIRL BOXED BROWNIES RECIPE BY TASTY
Here's what you need: brownie, peanut butter
Provided by Alix Traeger
Categories Desserts
Yield 9 servings
Number Of Ingredients 2
Steps:
- Swirl peanut butter into brownie batter and bake according to package.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, Sugar 31 grams
PEANUT BUTTER BROWNIES II
These brownies bake up gooey, and are a BIG hit with my family and friends! Has been a family recipe for years. I undercook them just a little, and cutting with a plastic knife works well.
Provided by Tara
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 2h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 668 calories, Carbohydrate 63.3 g, Cholesterol 148.6 mg, Fat 43.7 g, Fiber 3.1 g, Protein 12.5 g, SaturatedFat 23.4 g, Sodium 406.1 mg, Sugar 47 g
LAYERED PEANUT BUTTER BROWNIES
These are brownies with layers of peanut butter and frosting that my mother used to make me as a child. Chocolate and peanut butter lovers will go crazy!
Provided by redraider
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h40m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
- Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
- Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
- Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
- Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
- Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 59.1 g, Cholesterol 74.1 mg, Fat 28.2 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 12 g, Sodium 293 mg, Sugar 46.7 g
THE BEST PEANUT BUTTER BROWNIES
This recipe is from my sister in-law. They are sooo moist and sinfully good! They are simply the BEST I have ever had. Number of serving depends on how you cut them.
Provided by Chef Eileen
Categories Dessert
Time 27m
Yield 12-15 serving(s)
Number Of Ingredients 15
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
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield 24 servings (1 9-by-13-inch baking pan)
Number Of Ingredients 14
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.
CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY
Here's what you need: brownie mix, powdered sugar, peanut butter, butter, butter, milk chocolate chips
Provided by Nathan Ng
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare brownie mix according to box instructions.
- In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
- Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
- In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
- Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
- Chill in the refrigerator for 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 40 grams
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- Preheat the oven to 350°f / 180°c. Grease and line a 9"x5" loaf pan (see FAQ for the exact one I used), leaving the parchment paper extending over the sides to help remove later. If you are worried about it sticking, use two pieces so all edges of the pan are covered with parchment. Secure with binder clips if desired.
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