Time 45m Yield 24 bars Number Of Ingredients 11 Steps:
HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray. COMBINE flour, baking powder and salt in small bowl. COMBINE brown sugar, peanut butter and butter in bowl of electric mixer. Beat until light and creamy. Add eggs and vanilla. Beat until fluffy. Stir in flour mixture just until blended. Spread in prepared pan. DRIZZLE melted chocolate over batter. Using a small, sharp knife, swirl the chocolate into the top of the batter to create a marbled effect. BAKE 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 24 bars.
Time 1h Yield 36 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.
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.
Number Of Ingredients 15 Steps:
Peanut butter filling: In a small mixing bowl, beat all ingredients until smooth and creamy Heat oven to 350 degrees. Grease 13x9 pan. Prepare peanut butter filling. Place butter in large microwavable bowl. Microwave on HIGH 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. Remove 1 cup batter. Pour remaining batter into prepared pan. Spread peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, gently swirl through top layers for marbled effect. Bake 35-40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.
Time 1h Yield 10 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350. In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly. In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla. Add flour, salt and melted chocolate. Stir to combine. Pour into a greased 9 in square baking pan. Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it. Do not overbake. Cool. For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air. Slowly add powdered sugar, mixture will be a bit crumbly. Blend in cream until mixture is fluffy and reaches desired spreading consistency. Spread over cooled brownies, cover and chill until firm. For glaze, melt chocolate and butter in saucepan, stir until smooth. Drizzle over the filling. Chill well before cutting. Let sit at room temperature for 10 - 15 minutes before serving. You don’t want to serve these ice cold out of the refrigerator.
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.
