Peanut Butter Or Mocha Brownies Using Mix Recipes

PEANUT BUTTER MOCHA MIX

Steps:

• Whisk together the peanut butter powder, cocoa powder, sugar and instant espresso in a large mug with the boiling water until no lumps remain. Mix in the milk and top with a pinch of cinnamon, if desired.

CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY

Steps:

• Prepare brownie mix according to box instructions.
• In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
• Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
• In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
• Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
• Chill in the refrigerator for 30 minutes.
• Slice and serve.
• Enjoy!

PEANUT BUTTER BROWNIE MIX

Steps:

• In a 1-qt. glass container, layer the first 9 ingredients in order listed, packing well between each layer. Cover tightly. Store in a cool, dry place up to 6 months. , To prepare brownies: Preheat oven to 350°. In a bowl, combine eggs, butter, vanilla and brownie mix. Spread into a greased 8-in. square baking dish. Bake until set, 25-30 minutes (do not overbake). Cool on a wire rack. Cut into squares.

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.

MOCHA BROWNIES

Steps:

• I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix.
• In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me.
• Add the egg to the dry mix and then all the rest of the wet ingredients.
• Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps.
• Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that.
• The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.

CHEWY PEANUT BUTTER BROWNIES

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.

PEANUT BUTTER MOCHA BROWNIES

Steps:

• Spray a 13 X 9" baking pan with cooking spray. Preheat oven to 350 degrees F. In a large mixing bowl stir brownie mix, eggs, coffee, and oil until well blended.
• Pour mixture into prepared pan. With a tablespoon drop peanut butter onto batter. Using a knife, swirl the peanut butter through the brownie mixture.
• Bake for 30-35 minutes. Cool completely and cut into 24 squares.