PEANUT BUTTER STREUSEL FOR BROWNIES
The brownies that sport this absolutely yummy Peanut Butter Streusel can be either homemade or from a mix; you get to choose your favorite way of making them. Then you just sprinkle this mixture over the batter and wait while it's baking for the first bite. I believe I separated this recipe out from a longer one which included the batter. That's because I'm not one to mix up the batter when I can just open a box. Besides, America's Test Kitchen just printed an article about creating as delicious a fudgy brownie from scratch as you can get from a box. I admit, I do feel vindicated!
Provided by Lorraine of AZ
Categories < 60 Mins
Time 55m
Yield 12 brownies
Number Of Ingredients 6
Steps:
- Stir all ingredients together until blended and crumbly.
- Sprinkle evenly over brownie batter.
- Increase brownie baking time by 10 minutes.
PEANUT BUTTER BROWNIES WITH SALTED PRETZELS
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 12 brownies
Number Of Ingredients 15
Steps:
- For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
- Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
- In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
- For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
- Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
- Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
- Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.
CHEWY PEANUT BUTTER BROWNIES
These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Provided by Jo
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g
PEANUT BUTTER BROWNIES
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield 24 servings (1 9-by-13-inch baking pan)
Number Of Ingredients 14
Steps:
- Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
- In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
- Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
- Let the brownies cool completely, about 30 minutes.
- Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
- Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
- Spread the frosting over the peanut butter layer and freeze for 30 minutes.
- Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.
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CRUNCHY PEANUT BUTTER STREUSEL BROWNIES | BAKE OR BREAK
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Servings 16Estimated Reading Time 2 minsCategory BrowniesTotal Time 1 hr 19 mins
- Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving a couple of inches of overhang on 2 opposite sides. Grease the lining.
- Place the chocolate and butter in a large microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter melts and the chocolate melts when stirred. Stir until smooth. Allow to cool slightly.
- Add the sugar and brown sugar to the chocolate mixture and stir until blended. Add the eggs, one at a time, mixing just until blended after each addition. Stir in the flour, vanilla, and salt.
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