Triple Layer Peanut Butter Brownies Recipes

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TRIPLE-LAYER PEANUT BUTTER BROWNIE RECIPE



Triple-Layer Peanut Butter Brownie Recipe image

Elevate brownies?both in stature and in height?with our Triple-Layer Peanut Butter Brownie Recipe. We dare say that our Triple-Layer Peanut Butter Brownie Recipe really stacks up against the competition on the dessert buffet.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 32 servings

Number Of Ingredients 8

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 oz. BAKER'S Semi-Sweet Chocolate
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

  • Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
  • Spread pudding mixture over brownies.
  • Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over pudding mixture; sprinkle with nuts. Refrigerate 1 hour.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7198 g, Sugar 0 g, Protein 4 g

TRIPLE-LAYER PEANUT BUTTER BROWNIES



Triple-Layer Peanut Butter Brownies image

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date. This is one of their winning desserts.

Provided by senseicheryl

Categories     Bar Cookie

Time 40m

Yield 32 brownies, 32 serving(s)

Number Of Ingredients 11

1 (20 ounce) box Betty Crocker fudge brownie mix, Dark Chocolate, prepared
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 cup milk, cold
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1 cup creamy peanut butter
1/2 cup powdered sugar
1 1/2 cups whipped topping, Cool Whip, DO NOT THAW
3 semi-sweet chocolate baking squares, Baker's
1/2 cup peanuts, Planters Dry Roasted, coarsely chopped

Steps:

  • Prepare the brownies as directed on the package (brownie mix, water, oil and eggs) using a 13 x 9-inch pan.
  • Whisk milk and pudding mix 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
  • Spread pudding mixture over brownies.
  • Microwave whipped topping and chocolate on high for 1 minute, stirring every 30 seconds. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers -- yeah right, leftovers!

TRIPLE CHOCOLATE CHUNK PEANUT BUTTER BROWNIES



Triple Chocolate Chunk Peanut Butter Brownies image

Pile on the sweets to turn packaged brownie mix into eye-popping treats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 16

Number Of Ingredients 11

1 box (17.8 oz) Betty Crocker™ Supreme triple chunk brownie mix
Water, vegetable oil and egg called for on brownie mix box
16 Reese's peanut butter cups miniatures, unwrapped
1/4 cup butter, softened
2 tablespoons peanut butter
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1/3 cup M&M's® minis chocolate candies

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Top hot brownies evenly with peanut butter cup candies, 4 rows by 4 rows; press down slightly. Cool completely on cooling rack, about 1 1/2 hours. If necessary, refrigerate 30 minutes, until peanut butter cups are firm.
  • In large bowl, beat butter, peanut butter, powdered sugar, milk and vanilla with electric mixer on medium speed until smooth and creamy. Spread evenly over brownies.
  • Top with marshmallows, peanuts and chocolate candies; press down slightly. Refrigerate 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 37 g, TransFat 0 g

TRIPLE-LAYERED CHOCOLATE PEANUT BUTTER BROWNIES



Triple-Layered Chocolate Peanut Butter Brownies image

Make and share this Triple-Layered Chocolate Peanut Butter Brownies recipe from Food.com.

Provided by spatchcock

Categories     Dessert

Time 1h5m

Yield 55 brownie bites

Number Of Ingredients 15

11 ounces bittersweet chocolate, chopped (not unsweetened)
1 cup cold unsalted butter, cut into pieces
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1 cup chopped salted peanuts
12 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup confectioners' sugar
8 ounces bittersweet chocolate, finely chopped (not unsweetened)
4 tablespoons unsalted butter
1/2 cup heavy cream

Steps:

  • Make Brownie Layer: Preheat oven to 350 degree F and butter and flour a 13-x9-inch nonstick metal baking pan.
  • Melt chocolate and butter in a large heat-proof bowl set over a saucepan of simmering water, stirring until smooth. Remove bowl from pan and stir in sugars and vanilla. Add eggs 1 at a time, stirring vigorously after each addition, until combined well.
  • Add flour and salt and stir until just combined.
  • Stir in chopped nuts and spoon mixture into prepared pan, smoothing top.
  • Bake in middle of oven until a toothpick inserted in center comes out clean, about 40 minutes. Let brownies cool in pan on a rack.
  • Make Peanut Butter Layer: Whisk together cream cheese and peanut butter until combined well. Sift confectioners' sugar over mixture and whisk until combined well and smooth. Spread peanut butter mixture evenly over brownie layer with a spatula and chill until firm.
  • Make Chocolate Layer: Melt chocolate with butter and cream in a heat-proof bowl set over a saucepan of simmering water, stirring until smooth, about 4 minutes. Remove bowl from pan and let chocolate mixture cool to room temperature. Spread cooled mixture over peanut butter layer and chill until firm.
  • Trim brownies along one short side with a hot dry knife (reserve trimmings for a snack, of COURSE, lol!) and cut remaining brownies into bite-size pieces (about 1 x 1-1/2 inches). The first piece will be the hardest to get out. Keep brownies chilled, loosely covered, until ready to serve.

Nutrition Facts : Calories 162.9, Fat 11.9, SaturatedFat 5.4, Cholesterol 32.4, Sodium 111.5, Carbohydrate 12.1, Fiber 0.7, Sugar 8.4, Protein 3.4

TRIPLE-LAYER BROWNIES



Triple-Layer Brownies image

Three layers of flavor give these old-fashioned favorites wonderful texture and taste. You'll be hooked after one bite!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 24

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
MIDDLE LAYER:
3/4 cup sugar
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted
1 egg
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans
FROSTING:
1 ounce unsweetened chocolate
2 tablespoons butter
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Boiling water
16 pecan halves

Steps:

  • In a large bowl, combine the first five ingredients; stir in butter. Pat into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. , In another bowl, beat the sugar, butter and chocolate. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the chocolate mixture alternately with milk, mixing well after each addition. Stir in pecans; spread over bottom layer. , Bake at 350° for 25 minutes. Cool. , For frosting, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and vanilla (mixture will be very crumbly). Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency. Immediately frost brownies and top with pecans halves.

Nutrition Facts : Calories 296 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 196mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

TRIPLE-TIER BROWNIES



Triple-Tier Brownies image

With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 6

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (11-1/2 ounces) milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can (16 ounces) cream cheese frosting
1 cup salted peanuts, chopped

Steps:

  • Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE-LAYER PEANUT BUTTER BROWNIES



Triple-Layer Peanut Butter Brownies image

The flavors of peanut butter and chocolate go together perfectly in these easy 3-layer brownies topped with chopped peanuts.

Provided by Allrecipes Member

Time 2h10m

Yield 32

Number Of Ingredients 8

1 (19.5 ounce) package brownie mix
1 cup cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
½ cup powdered sugar
1 ½ cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
½ cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

  • Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 minutes. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
  • Spread pudding mixture over brownies.
  • Microwave COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour

Nutrition Facts : Calories 180.8 calories, Carbohydrate 22.7 g, Cholesterol 0.6 mg, Fat 9.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 145.6 mg, Sugar 28.5 g

LAYERED PEANUT BUTTER BROWNIES



Layered Peanut Butter Brownies image

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

1 cup butter
⅓ cup unsweetened cocoa powder
2 cups white sugar
1 ½ cups all-purpose flour
½ teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 (18 ounce) jar peanut butter
½ cup butter
⅓ cup milk
10 large marshmallows
¼ cup unsweetened cocoa powder
1 (16 ounce) package confectioners' sugar

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

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