PEANUT CARAMEL BROWNIE BITES
With their multiple decadent layers, these brownies are my family's absolute favorite. -Ella Agans, Birch Tree, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 212 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 135mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL PEANUT BUTTER BROWNIES
These salted Caramel Peanut Butter Brownies could not be more simple to prepare. Everything about this brownie recipe is so addicting!
Provided by Jenny
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.
- Prepare brownie mix according to package directions, stir in chocolate chunks and transfer to prepared baking dish. Drizzle with warmed peanut butter and bake for 28-32 minutes, until baked through. Let cool for 30 minutes before drizzling with caramel.
- Place unwrapped caramels into a heat proof bowl and microwave with milk for 30 second intervals until melted and smooth. Drizzle over tops of brownies and sprinkle lightly with salt. Let cool completely then cut into squares to serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PEANUT BUTTER CARAMEL SWIRLED BROWNIES
Provided by Bobby Flay
Categories dessert
Time 2h20m
Yield 24 to 48 brownies depending on desired size
Number Of Ingredients 17
Steps:
- Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
- Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
- Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
- Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
- Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
- For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)
BROWNIES WITH PEANUT BUTTER AND CARAMEL FILLING
Make and share this Brownies with Peanut Butter and Caramel Filling recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 1h40m
Yield 36 brownies
Number Of Ingredients 14
Steps:
- For filling: Combine all ingredients.
- Cover and refrigerate.
- For batter: Butter bottom of a 9 inch square baking pan.
- Melt ½ cup butter and chocolate.
- Cool 15 minutes.
- Sift together flour, cocoa, baking powder and salt.
- Beat both sugars and eggs until thick and fluffy.
- Gently fold in melted chocolate, then dry ingredients.
- Pour half of batter into prepared pan, smoothing surface.
- Freeze batter 15 minutes to firm.
- Position rack in center of oven and preheat to 320F degrees.
- Form filling into 36, ¾ inch balls; flatten each ball into a 1 inch circle; arrange atop brownie layer in 6 rows of 6, pressing lightly so circles stick to batter.
- Spoon remaining brownie batter over.
- Cover tightly with foil and bake for 20 minutes.
- Remove foil and continue baking until tester comes out with only a few crumbs attached, about 15-20 more minutes, or until a toothpick inserted in pan comes out with a few moist crumbs attached.
- Cool completely in pan.
- Cut into 1 ½ inch squares.
Nutrition Facts : Calories 150.4, Fat 9.3, SaturatedFat 4, Cholesterol 37.7, Sodium 106.5, Carbohydrate 15.7, Fiber 1.3, Sugar 7.9, Protein 3.4
CHEWY PEANUT BUTTER BROWNIES
These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Provided by Jo
Categories Desserts Cookies Brownie Recipes
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.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 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.
SUPER PEANUT BUTTER FILLED BROWNIES
My most-requested dessert recipe. Moist brownie bottom topped with a thick peanut butter filling and topped off with a chocolate glaze. Please watch the brownies carefully and remove from the oven when toothpick comes out with moist crumbs clinging to it. If your toothpick comes out completely clean then they are overbaked and you will end up with a "cake-like" brownie. Glass pyrex baking pans have yielded the best results in my experience. Note: This recipe doubles beautifully!
Provided by shimmerchk
Categories Bar Cookie
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.
Nutrition Facts : Calories 453.4, Fat 28.2, SaturatedFat 14.7, Cholesterol 81, Sodium 205.6, Carbohydrate 49.4, Fiber 2.3, Sugar 40.5, Protein 6.4
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