Peanut Butter Whiskey Brownies Recipes

PEANUT BUTTER WHISKEY BROWNIES

Steps:

• Combine the butter and cocoa powder in a bowl over a pot of boiling water (double boiler). Cook until the butter melts.
• Add the chocolate to the butter mixture and cook, stirring occasionally, until the chocolate has completely melted (about 10 minutes).
• While the chocolate melts, line a 9″ x 13″ casserole dish with parchment paper leaving enough for a couple inches to hang over each side.
• In the bowl of a stand mixer, combine the eggs, sugars and vanilla.
• Whisk on low until combined (about 1-2 minutes). Scrape down the sides.
• With the stand mixer on medium, pour the chocolate mixture down the side of the bowl. Add the whiskey and whisk until smooth (about 1 minute).
• Fold in the flour and salt until just combined.
• Pour the batter into the prepared casserole dish and bake at 350F for 35-40 minutes.
• In a saucepan over medium heat, combine the peanut butter and butter for the frosting. Cook, stirring occasionally, until melt.
• Transfer to a bowl and stir in the whiskey and vanilla extract. Add the powdered sugar and beat with a handheld mixer (or stand mixer) until smooth.
• Spread the frosting over the top of the cooled brownies.
• In a bowl over a pot of boiling water, combine the chocolate and heavy cream for the ganache.
• Cook until the ganache can be stirred smooth (about 5 minutes).
• Spread the ganache over the frosting. Allow to cool until set (about 1 hour in the refrigerator).

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.

WHISKEY BROWNIES WITH PEANUT BUTTER FROSTING

Steps:

• Melt chocolate and butter in a large bowl over a double boiler. Stir until all the chocolate has melted and the mixture is smooth.
• Add the molasses, sugar and cocoa and stir until fully combined.
• Add the eggs, whiskey, vanilla, flour, and salt; mix until just combined. Do not overmix.
• Prepare a 9×13″ glass or ceramic baking dish with cooking spray and pour batter into pan.
• Bake at 350 degrees for 35 minutes. Do not overbake.
• Remove from the oven and cool.
• Make the buttercream by combining butter, powdered sugar, Skrewball whiskey and peanut butter in a stand mixer and whip on high with a paddle attachment for 5 minutes.
• Frost with buttercream, slice and serve.