PEANUT BUTTER CRUNCH BROWNIES
Peanut Butter Crunch Brownies - A fudgy brownie, topped with a layer of peanut butter cups, and then a layer of chocolate/peanut butter crispy fudge. Pure chocolate and peanut butter heaven!
Provided by Erin S
Categories Dessert Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour an 8 inch baking dish. Or line with foil, and spray with non-stick spray.
- In a bowl combine melted chocolate with canola oil. Add sugar, and eggs. Mix until well combined. Stir in flour and salt.
- Pour batter into prepared pan. Bake for 25 minutes, until a tester comes out mostly clean.
- Remove from oven and immediately sprinkle peanut butter cups over the brownies. Let sit for 5 minutes, then gently use the back of a spoon and spread the melted chocolate over the brownies. Let cool completely.
- In a microwave safe bowl melt together chocolate chips, peanut butter and butter; heat for 1 minute, stir. Heat at 15 second intervals until smooth. Stir in vanilla and cereal. Pour over brownies.
- Place in fridge to completely set up before serving.
Nutrition Facts : Calories 569 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 36 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 12 Servings, Sodium 331 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
PEANUT BUTTER CRUNCH BROWNIES
Gluten-Free Peanut Butter Crunch Brownies is a fudgy brownie, topped with a layer of peanut butter cups, and then a layer of Rice Krispies and even more chocolate.
Provided by Howard Land
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees and spray a 9×9 glass pan with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined.
- Add in salt, baking powder, and flour and mix until just combined.
- Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool for 1 hour.
- In a microwave-safe mixing bowl, melt chocolate chips in 15-second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice Krispie cereal.
- The spread chocolate mixture on top of the peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.
Nutrition Facts : ServingSize 1, Calories 612 calories, Sugar 36, Sodium 368, Fat 40, SaturatedFat 18, Carbohydrate 57, Fiber 6, Protein 13, Cholesterol 69
PEANUT BUTTER CRUNCH BROWNIES
Get ready to meet your new favorite brownie! Peanut Butter Crunch Brownies have a traditional chocolate brownie base, then wow you with a layer of peanut butter, Rice Krispies and even more chocolate!
Provided by Rachel Farnsworth
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees and spray a 9x9 glass pan with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined.
- Add in salt, baking powder, and flour and mix until just combined.
- Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool 1 hour.
- In a microwave-safe mixing bowl, melt chocolate chips with butter in 15 second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice krispie cereal.
- Spread chocolate mixture on top of peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.
Nutrition Facts : ServingSize 1 large brownie, Calories 612 kcal, Carbohydrate 57 g, Protein 13 g, Fat 40 g, SaturatedFat 18 g, Cholesterol 69 mg, Sodium 368 mg, Fiber 6 g, Sugar 36 g
EASY PEANUT BUTTER CRUNCH BROWNIES
If chopped peanut butter sandwich cookie crumbs on top of fudgy brownies already sounds amazing, you'll probably want to sit down before you taste one.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs and vanilla; mix well. Stir in flour until blended.
- Stir in 1 cup chopped cookies and the nuts; spread onto bottom of prepared pan. Sprinkle with remaining cookies.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS
These Gooey Chocolate Peanut Butter Crunch Bars could not be more delicious and perfect for a back to school weekend dessert!
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
- Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
- Let cool completely before cutting into squares. Serve room temperature.
Nutrition Facts : Calories 550, Carbohydrate 83 g, Cholesterol 0 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 46 g, TransFat 0 g
EASY PEANUT BUTTER BROWNIES
This is adapted from the back of the Betty Crocker Brownie mix box. Since my family doesn't care for Raspberry Brownies I did my own version and substituted Peanut Butter. We prefer the Dark Chocolate brownie mix but it can be used on the Fudge type also.
Provided by sochocmom
Categories Bar Cookie
Time 45m
Yield 16-20 brownies, 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Make and cool brownies as directed for 13 x 9 pan.
- In small bowl, beat cream cheese, powdered sugar and peanut butter on medium speed until smooth. Spread over cooled brownies.
- You can decorate them by sprinkling chocolate sprinkles or mini chocolate chips on top ( our favorite).
- If using the melted semisweet chocolate for decoration - spread the cooled brownies with the cream cheese / peanut butter mixture and then refrigerate them for 15 minutes, melt the chocolate until smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm before cutting.
- Stored covered in refrigerator.
Nutrition Facts : Calories 337.2, Fat 20.7, SaturatedFat 5.9, Cholesterol 42, Sodium 191.3, Carbohydrate 33.5, Fiber 0.5, Sugar 22.1, Protein 5.6
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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