Time 53m Yield 20 serving(s) Number Of Ingredients 9 Steps:
Heat oven 350. combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. set aside. in small bowl, combine peanut butter and margarine; beat until smooth. add sugar and flour;mix well. add 2 eggs, blend well. spread 1/2 of brownie mix into greased 9x13 pan. carefully spread peanut butter mixture evenly over chocolate mixture. spread remaining chocolate mixture over the peanut butter mixture. bake for 30-33 minutes. cool 1 hour or until completely cooled. store loosely covered.
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.
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 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!
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.
Yield 9 brownies Number Of Ingredients 17 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!
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.
Yield 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 350°F (180°C). In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined. Add the flour, salt, and cocoa powder, and whisk until fully incorporated. Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray. Pour batter into prepared baking dish. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken. Allow brownies to cool completely before cutting. Enjoy!
Time 2h30m Yield 20 Number Of Ingredients 8 Steps:
Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan. In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design. Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Time 45m Yield Cuts into 16 squares Number Of Ingredients 5 Steps:
Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Time 45m Yield 20 Number Of Ingredients 5 Steps:
Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan. In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Time 55m Yield about 2 dozen. Number Of Ingredients 13 Steps:
In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners’ sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.
More about “peanut butter brownies recipes”
Yield Makes 9 large or 16 small squares Number Of Ingredients 14 Steps:
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl, and set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated. Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth. Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top. With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
