Brownies With Peanut Butter Buttercream Frosting Recipes
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
BUTTERMILK BROWNIES WITH PEANUT BUTTER FROSTING RECIPE
These classic Buttermilk Brownies are rich and fudgy and topped with a creamy peanut butter frosting (my favorite combination!). This recipe is perfect for a party because it makes an entire sheet pan of brownies.
Provided by Camille Beckstrand
Categories Dessert
Time 33m
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine the flour and the sugar. Set aside.
- In a medium saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
- Pour boiling mixture over the flour and sugar in the bowl.
- Add the buttermilk, eggs, baking soda, and vanilla to the mixing bowl. Mix well using a wooden spoon or high speed on an electric mixer.
- Pour into a well-greased baking sheet (17.5" x 11") pan.
- Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
- To make the frosting, mix cream cheese and butter together with a mixer until completely incorporated. Add in powdered sugar and peanut butter and mix well. If it's too thick, thin it out with a little bit of milk. If it's too thin, add some more powdered sugar.
- Spread frosting on cooled brownies.
- If desired, drizzle melted chocolate chips over frosting and sprinkle Reese's pieces candies on top.
Nutrition Facts : Calories 380 kcal, Carbohydrate 51 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 172 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
WHISKEY BROWNIES WITH PEANUT BUTTER FROSTING
Incredibly decadent and delicious, these whiskey brownies are topped with a peanut butter buttercream that makes these a dessert to die for!
Provided by Nicole Triebe
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1, Calories 110 calories, Sugar 13.6g, Sodium 35.2mg, Fat 4.9g, SaturatedFat 2.7g, UnsaturatedFat 1.3g, Carbohydrate 15.1g, Fiber .3g, Protein .9g, Cholesterol 17.6mg
BROWNIES WITH PEANUT BUTTER FROSTING
Super Rich & Decadent Chocolate Brownies with Peanut Butter Frosting. The BEST brownie you will ever have!
Provided by Kelley Simmons
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
- Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
- Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
- Fold in the flour and chocolate chunks or chips and stir until combined. (Do not over mix)
- Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
- Cool completely and lift out the aluminum foil or parchment paper.Frost with peanut butter frosting and drizzle with melted chocolate.
- Cut into 9 brownies and serve.
- In a stand mixer with the paddle attachment cream butter and peanut butter until light and fluffy, 2-3 minutes.
- Add in powdered sugar, milk and vanilla and mix until smooth and lump free.
- Set aside until you are ready to frost your brownies.
- Melt chocolate in a small saucepan or in the microwave in 15 second intervals until melted.Pour the chocolate into a small ziplock bag and cut a small snip in the corner off of the bag.Set aside until you are ready to drizzle your brownies.
Nutrition Facts : Calories 707 kcal, Carbohydrate 84 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, Cholesterol 99 mg, Sodium 349 mg, Fiber 5 g, Sugar 68 g, ServingSize 1 serving
PEANUT BUTTER FROSTING FOR BROWNIES
Make and share this Peanut Butter Frosting for Brownies recipe from Food.com.
Provided by KarsynnsMom
Categories Dessert
Time 6m
Yield 1 Batch of Icing, 15 serving(s)
Number Of Ingredients 4
Steps:
- Prepare brownies according to box or brownie recipe, and let cool completely.
- Mix icing ingredients together with an electric mixer until well creamed together.
- Spread on brownies, or whatever dessert you like!
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EASY CREAMY PEANUT BUTTER FROSTING RECIPE - WHAT THE FORK
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4.8/5 (34)Category DessertCuisine AmericanTotal Time 10 mins
- Add the butter and peanut butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until combined. Some little lumps of butter are ok.
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FUDGY BROWNIES WITH PEANUT BUTTER BUTTERCREAM - AVERIE COOKS
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4.4/5 (5)Total Time 40 minsCategory BrowniesCalories 521 per serving
- For the Brownies - Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray; set aside. In a large microwave-safe bowl, add the butter and chocolate and heat on high power to melt, about 60 to 90 seconds. Stop to sir, and heat in 10-second bursts until the mixture has melted and can be stirred smooth. Add the sugars and whisk to combine; batter will seem granular. Add the optional coffee, vanilla, and whisk to incorporate. Add the eggs and whisk vigorously to incorporate. Stir in the flour, optional salt, stirring until just incorporated; don’t overmix. Pour into prepared pan. Bake for about 25 to 35 minutes, or until center is just set and not jiggly, edges have pulled away slightly from sides of pan, and a toothpick inserted in the center comes out mostly clean. My perfect baking time is about 28 minutes based on my oven and climate (dry). Keep these gooey and don’t overbake; brownies will continue to firm up as they cool. Allow to cool for at leas
- For the Peanut Butter Buttercream - Combine peanut butter and butter in a large mixing bowl and beat on medium-high speed to soften and blend, about 2 minutes. Add the vanilla, 1 1/2 cups confectioners’ sugar, optional salt (cuts some of the sweetness), and beat to incorporate and until frosting is smooth and fluffy. Add more confectioners’ sugar based on desired thickness (I use 2 cups so frosting is thicker and more paste-like). Frost the brownies, add optional sprinkles, slice, and serve.
- Brownies may be stored in an airtight container at room temperature for a few hours (or longer depending on your comfort level with buttercream frosting at room temp), but I prefer them chilled and store them in the refrigerator. Brownies will keep for up to 5 days in an airtight container in the refrigerator. I’ve successfully made them, frosted them, froze them, and thawed them with success, up to 3 months later.
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- In a mixing bowl with a paddle attachment, combine butter and peanut butter and beat on medium high heat for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula half way through. TIP: Incorporating as much air into the butter mixture before adding sugar and flavorings ensures light and fluffy frosting. If the butter mixture is not whipped well, the frosting will be heavy, kind of greasy and won't hold its shape well.
- Then add the reamining powdered sugar, vanilla extract and salt, and start mixing on low speed. Gradually increase the speed to medium high and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
PEANUT BUTTER BUTTERCREAM FROSTING - JUST SO TASTY
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- Preheat oven to 350F. Line a 9-inch x 9-inch baking pan with foil leaving 2-inch overhang. Spray with nonstick cooking spray.
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- In a stand mixer, beat together the peanut butter and butter for 2 minutes with the whip attachment. Add in the powdered sugar and beat for an additional 2 minutes, adding milk in if the frosting is not at spreading consistency.
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