Time 45m Number Of Ingredients 9 Steps:
Pre heat oven to 350F Line a 9"x9" metal or glass baking pan with parchment paper so you can easily lift your brownies right out once they are cooled. (This is optional, but makes removing the brownies and cleaning way easier!) In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together. Slowly add the eggs, vanilla extract, and pinch of salt. In a separate bowl, combine the flour and baking powder. Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies. Smooth the batter into the 9"x9" pan and bake for 30-35 minutes. The brownies will feel soft or “raw” but will harden up a they cool. They will have a slightly wet look in the middle, but should be cooked. This will keep them chewy, moist, and yummy!
Time 40m Yield 16 Number Of Ingredients 9 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.
Time 45m Yield about 3 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture just until blended. Stir in the chocolate chips and peanuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 30 minutes or until golden brown.
Time 55m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan. In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water. In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan. Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.
Time 1h Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a medium pan over low heat combine butter and unsweetened chocolate. Stir until melted and well blended. Remove from heat. Add sugar, eggs, and vanilla. Mix well. Add flour and mix well again. (these steps are important) Butter an 8 inch square pan. Pour in batter, spread evenly and sprinkle on topping of choice, if any. Bake in a 350 oven for about 25 min or until center springs back when gently touched. Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top. ———Fudge Sauce——–. In a medium saucepan combine whipping cream and chocolate. Stir until melted, add vanilla and rum or mint liqueur. ——–Rocky Road Brownies——-. Add 1 cup mini marshmallows to batter and sprinkle top with walnuts. ——-Butterscotch-pecan——-. Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup. Top with 1/2 cup chopped pecans. ——Peanut Butter Brownies——–. Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate. Insteat add 3/4 cup peanut butter into melted butter. Reduce sugar to 1 cup and add 1/4 tsp baking powder. Sprinkle batter with 1/2 cup chopped peanuts. ——–Milk Chocolate brownies———. Make preceding recipe but decrease sugar to 3/4 cup. Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits. Increase flour to 3/4 cup. Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped. ——–White Chocolate Brownies——–. Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp. Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits. Not using any heat add 1 cup of the chocolate into melted butter. Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp. Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy. Bake for 40 minutes. When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes. Enjoy.
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!
