Peanut Butter Fudge Brownies Recipes

PEANUT BUTTER 'N FUDGE BROWNIES

Peanut Butter 'n Fudge Brownies image

Make and share this Peanut Butter 'n Fudge Brownies recipe from Food.com.

Provided by Courtly

Categories Bar Cookie

Time 1h10m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 21

Ingredients

2 cups sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
3/4 cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tablespoons flour
3/4 teaspoon vanilla
2 eggs
3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cups powdered sugar
1/4 teaspoon salt
3/4 teaspoon vanilla
4 -5 tablespoons water

Steps:

Heat oven to 350. Greased 13 x 9 inch pan. In large bowl, beat 2 cups of sugar and 1 cup of butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 t. vanilla; blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 t. salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips.
In small bowl, beat peanut butter and 1/3 cup butter until smooth. Add 1/3 cup sugar and 2 T. flour; mix well. Add 3/4 t. vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves.
Bake at 350 for 40-50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
In medium saucepan over low heat, melt chocolate and 3 T. butter, stirring constantly until smooth.
Remove from heat, stir in powdered sugar, 1/4 t. salt, 3/4 t. vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars.

Nutrition Facts : Calories 259.8, Fat 14.2, SaturatedFat 7.3, Cholesterol 55.9, Sodium 163, Carbohydrate 31.2, Fiber 1.7, Sugar 24.2, Protein 4.6

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