PEANUT BUTTER POKE CAKE BROWNIES
Discover our Peanut Butter Poke Cake Brownies! Peanut Butter Poke Cake Brownies are filled with a mixture of peanut butter and vanilla pudding.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 36 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Make 36 holes in top of brownie, leaving thin layer of brownie on bottom on each hole. Reserve removed pieces for later use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Add 2/3 cup peanut butter; mix well. Stir in COOL WHIP. Spread over brownie; top with reserved brownie pieces.
- Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 6 g, Protein 2 g
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BROILED ON PEANUT BUTTER TOPPING FOR CAKES & BROWNIES
This quick, easy topping will go over big with all the peanut butter lovers in your family. It's perfect on all flavors of cake but it's especially good on chocolate cake, cupcakes and brownies. This makes enough to top one 9" round or square cake or 12 cupcakes. It doubles nicely for a 13x9 cake. This can also be used as a filling between layers with or without the broiling step. It's a hit no matter what you do with it.
Provided by Realtor by day
Categories Dessert
Time 9m
Yield 1 1/2 cup
Number Of Ingredients 4
Steps:
- Mix ingredients.
- Spread on cake.
- Broil 2-4 minutes until topping begins to bubble and starts to brown.
- Watch carefully to avoid burning.
BROWNIES WITH BROILED PEANUT BUTTER TOPPING
Here is something a little different-a broiled peanut butter topping a a cake-like brownie. This recipe came from "Brownies to Die For" cookbook
Provided by beckerd
Categories Bar Cookie
Time 40m
Yield 9 brownies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Lightly grease an 8" square pan.
- For the brownie base: Combine the butter and chocolate in a large saucepan over low heat, stirring until mixture is melted and smooth.
- Remove saucepan from heat.
- Beat in sugar and vanilla using a hand mixer.
- Add eggs;beat well.
- Stir in flour, mixing until batter is smooth.
- Gently stir in chips.
- Spread into prepared pan.
- Bake for 25 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached.
- Cool pan slightly on a wire rack.
- For the broiled topping: Heat broiler.
- Combine all the ingredients in a small bowl, blending well.
- Spread atop warm brownie base.
- Broil 4-6" from heat until bubbly and light golden brown.
- This only takes a minute or two.
- Mixture burns easily, so don't get distracted-watch carefully!
- Serve warm or cool.
- Cut into squares.
Nutrition Facts : Calories 447.1, Fat 27.8, SaturatedFat 12, Cholesterol 72.3, Sodium 138.6, Carbohydrate 47.8, Fiber 3.8, Sugar 36, Protein 8.9
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
BUTTERMILK BROWNIES WITH PEANUT BUTTER FROSTING RECIPE
These classic Buttermilk Brownies are rich and fudgy and topped with a creamy peanut butter frosting (my favorite combination!). This recipe is perfect for a party because it makes an entire sheet pan of brownies.
Provided by Camille Beckstrand
Categories Dessert
Time 33m
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine the flour and the sugar. Set aside.
- In a medium saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
- Pour boiling mixture over the flour and sugar in the bowl.
- Add the buttermilk, eggs, baking soda, and vanilla to the mixing bowl. Mix well using a wooden spoon or high speed on an electric mixer.
- Pour into a well-greased baking sheet (17.5" x 11") pan.
- Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
- To make the frosting, mix cream cheese and butter together with a mixer until completely incorporated. Add in powdered sugar and peanut butter and mix well. If it's too thick, thin it out with a little bit of milk. If it's too thin, add some more powdered sugar.
- Spread frosting on cooled brownies.
- If desired, drizzle melted chocolate chips over frosting and sprinkle Reese's pieces candies on top.
Nutrition Facts : Calories 380 kcal, Carbohydrate 51 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 172 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
CAKE MIX PEANUT BUTTER BROWNIES
Dressing up a boxed cake mix with peanut butter and melted chocolate chips is the secret to this super easy recipe. My daughter Delleen got this recipe from co-workers and then shared it with me.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping. Firmly press remaining mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until brownies pull away from the pan. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 121 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER BROWNIES
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Categories snack, cookies and bars, finger foods, dessert
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.
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