Salted Peanut Glazed Brownies Recipes

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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

CHEWY, SALTY PEANUTTY CARAMEL BROWNIES



Chewy, Salty Peanutty Caramel Brownies image

These brownies were inspired by these fantastic chocolate-covered salted caramels sold at Chelsea Market-and salted caramel is all the rages these days. Mixed with crunchy peanuts, these brownies taste like upscale homemade candy bars.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield forty-eight 1 1/2-inch squares

Number Of Ingredients 13

Vegetable oil, for greasing
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons salted butter, cut into chunks
1/2 cup heavy cream
Brownie:
1 1/2 sticks (12 tablespoons) salted butter, plus more for greasing
10 ounces bittersweet chocolate, coarsely chopped
4 large eggs
1 1/2 cups granulated sugar
1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups salted skinless peanuts (not dry-roasted)

Steps:

  • For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
  • Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.)
  • For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth.
  • Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts.
  • Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel.
  • Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour.
  • When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares.

PEANUT BUTTER GLAZE



Peanut Butter Glaze image

This is a sweet peanut butter glaze, great on top of pastries or brownies and especially Danishes!

Provided by QTCHEF

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 2m

Yield 6

Number Of Ingredients 3

4 teaspoons water
⅔ cup powdered sugar
1 tablespoon creamy peanut butter

Steps:

  • Stir together the water, sugar, and peanut butter until smooth.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 14.4 g, Fat 1.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 12.6 mg, Sugar 13.9 g

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.

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 LOVER'S BROWNIES



Peanut Lover's Brownies image

Peanut butter lovers won't be able to eat just one of these delectable dessert squares. these chocolaty brownies are sandwiched between a graham cracker crust and peanut butter mouse. They're irresistible!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
3/4 cup all-purpose flour
1/2 cup graham cracker crumbs
1/4 cup sugar
1/2 cup salted peanuts, chopped
BROWNIE LAYER:
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
PEANUT CREAM TOPPING:
1 cup creamy peanut butter
1 carton (12 ounces) frozen whipped topping, thawed
12 miniature peanut butter cups, coarsely chopped

Steps:

  • Line a 13x9-in. baking pan with foil; grease the foil. In a small bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack. Sprinkle peanuts over crust. , In a microwave, melt butter and chocolate; stir until smooth. In a large bowl, combine the eggs, sugar, vanilla and chocolate mixture. Gradually add flour. Spread over crust. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , For topping, warm peanut butter for 30 seconds in a microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan; remove foil. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 354 calories, Fat 22g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 192mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.

SALTED CARAMEL PEANUT BROWNIE BARS



Salted Caramel Peanut Brownie Bars image

With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all you need. A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 1h

Yield 32 small bars

Number Of Ingredients 17

1 cup/130 grams all-purpose flour
1/2 cup/45 grams natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature
1/2 cup/100 grams granulated sugar
1/2 cup/110 grams packed dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
4 ounces/115 grams semisweet or bittersweet chocolate, chopped
1 cup/200 grams granulated sugar
1/2 cup light corn syrup
3/4 cup heavy cream
4 tablespoons/55 grams unsalted butter, cut into pieces
1 1/2 cups/225 grams unsalted roasted peanuts
1/2 teaspoon kosher salt
Flaky salt for sprinkling

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
  • Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
  • Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
  • Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
  • Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
  • Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams

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2019-12-09 Make Brownies: Line a 9x9-inch pan with foil and heat oven to 350 degrees. In a medium saucepan, heat butter, cocoa powder & coconut oil until just melted; remove from heat. Stir in sugar, vanilla, and eggs. Add remaining ingredients, except chocolate chips, and mix …
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SALTED CARAMEL PEANUT BUTTER BROWNIES - HUGS AND COOKIES XOXO
2015-02-11 Brownies: Melt 1 stick butter and ½c. peanut butter in the microwave. Cool a little and stir in 3 eggs, 1 tsp vanilla. Add 1c. flour, 1½c. sugar, 1 tsp. baking powder.
From hugsandcookiesxoxo.com


BETTY CROCKER - SALTED PEANUT GLAZED BROWNIES | FACEBOOK
Salted Peanut Glazed Brownies. Betty Crocker. November 8, 2019 · 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. ...
From facebook.com


SALTED PEANUT COOKIE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Salted Peanut Cookies Recipe - BettyCrocker.com tip www.bettycrocker.com. Mix brown sugar, shortening, vanilla and eggs in large bowl. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts. 2. Shape dough by rounded teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped in …
From therecipes.info


SALTED PEANUT GLAZED BROWNIES | RECIPES | WEIS MARKETS | DESSERT …
Feb 5, 2021 - 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 …
From pinterest.co.uk


PEANUT BUTTER STUFFED SALTED BROWNIE COOKIES - PARSLEY AND ICING
2020-04-30 Set aside to cool slightly. In a medium sized bowl, whisk to combine the flour, cocoa powder, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the whisk attachment or with a handheld mixer on medium high speed, mix the eggs, sugars and vanilla for 5 minutes, until mixture thickens.
From parsleyandicing.com


THE BEST EVER PEANUT BUTTER BROWNIES - DINNER, THEN DESSERT
2019-07-09 Instructions. Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray. In your stand mixer cream together the peanut butter, butter, sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla until fully combined. Add in the flour, baking powder, salt and peanut butter chips until just combined and no white ...
From dinnerthendessert.com


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