CHOCOLATE STUFFED PEANUT BUTTER BROWNIES
Make and share this Chocolate Stuffed Peanut Butter Brownies recipe from Food.com.
Provided by Lvs2Cook
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350º. Grease bottom and sides of 13x9 pan.
- Beat brown sugar, butter, peanut butter, vanilla and eggs in large bowl with electric mixer on medium speed until well blended. Stir in flour, baking powder, baking soda, and salt. Cut 12 of the candies in fourths. Stir in cut-up candies and chocolate chips into batter. Spread in pan.
- Bake 25 to 30 minutes or until golden. Immediately press remaining candies into brownies in 4 even rows of 6 candies each. Cool completely. Cut into 6 rows by 4 rows.
CHOCOLATE-STUFFED PEANUT BUTTER BROWNIES
All I can say is these never last long when I make them! Peanut butter and chocolate together...always a favorite combination! (A Betty Crocker recipe)
Provided by Cherie Hammond
Categories Chocolate
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees (if using dark or nonstick pan, heat oven to 325 degrees). Grease bottom and sides of rectangular 9x13 pan, with shortening or spray with cooking spray.
- 2. Beat brown sugar, butter, peanut butter, vanilla and eggs in large bowl with electric mixer on medium speed,or mix with spoon,until well blended.
- 3. Stir in flour, baking powder, baking soda and salt.
- 4. Cut 12 of the candies into fourths. Stir cut-up candies and chocolate chips into batter. Spread into pan.
- 5. Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies into brownies in 4 even rows of 6 candies each.
- 6. Cool completely, about 1 1/2 hours. Cut into 6 rows by 4 rows.
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- Place flour, cocoa powder and salt in a large mixing bowl, stir to combine. Place hot melted butter, oil, and sugars into a large mixing bowl. Whisk until well combined, a good minute. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredient bowl, gently stirring just until batter forms.
- Spread half of the brownie batter into bottom of baking dish. Use a cookie scoop to scoop peanut butter evenly over top of brownie batter, then use a knife or offset spatula to spread evenly over batter. Spoon remaining brownie batter over top of peanut butter layer and carefully spread evenly.
- Bake for 40-45 minutes, until mostly baked through. Remove from oven and let cool for at least 1 hour before cutting into squares. Serve room temperature or warmed with a scoop of ice cream.
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- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners’ sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick – like a crumbly cookie dough. Set aside.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt.
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