Chocolate Brownies With Peanut Butter And Jelly Frosting Recipes

CHOCOLATE BROWNIES WITH PEANUT BUTTER AND JELLY FROSTING

Steps:

• Line a 9-by-13-inch baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat the oven to 350ºF.
• Melt the butter in a large saucepan over medium-low heat. Add the bittersweet chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted.
• Add the granulated sugar, cocoa powder and salt to the saucepan and stir until combined. Add the eggs 1 at a time, stirring well after each addition, then stir in the vanilla. Add the flour and stir until incorporated.
• Pour the brownie batter into the prepared pan and spread it to fill the pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 40 minutes.
• Let cool in the pan on a rack, about 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before frosting.
• Using an electric mixer on medium speed, cream together the confectioners' sugar and butter until light and fluffy. Then beat in the peanut butter and cream cheese.
• Frost the top of the brownies. Add 1 teaspoon water to the jam in a small bowl and stir to combine. Dollop the jam evenly on top of the frosting and use a butter knife to gently swirl it in. Cut into squares and serve.

PEANUT BUTTER FROSTING FOR BROWNIES

Steps:

• Prepare brownies according to box or brownie recipe, and let cool completely.
• Mix icing ingredients together with an electric mixer until well creamed together.
• Spread on brownies, or whatever dessert you like!

CHOCOLATE BROWNIES WITH PEANUT BUTTER FROSTING

Steps:

• For brownies:
• Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.
• Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.
• For frosting:
• Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.)

PEANUT BUTTER AND JELLY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, mix cake mix, butter, egg and milk with spoon until dough forms. Stir in peanut butter chips. Spread evenly in pan. Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely, about 1 hour.
• In medium bowl, stir frosting, peanut butter and milk until well blended; spread over brownies. In small bowl, place jelly; stir until smooth. Drop small teaspoonfuls of jelly evenly over frosting. Swirl jelly with tip of knife for marbled design. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

PEANUT BUTTER MARBLED BROWNIES

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.