Crunchy Peanut Butter Blast Brownies Recipes

CRUNCHY PEANUT BUTTER SWIRL BROWNIES

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease bottom of one13x9 inch pan.
• In a small bowl blend the cream cheese, peanut butter, white sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside.
• In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon.
• Spread half of the batter into the prepared pan. Drop filling by tablespoonfuls over brownie batter. Spoon remaining batter over filling. Pull a knife through the batter in wide curves, turn pan and repeat for a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely and cut into bars. Sore tightly covered in the refrigerator.

PEANUT BUTTER CRUNCH BROWNIES

Steps:

• Preheat your oven to 350 degrees and spray a 9x9 glass pan with nonstick cooking spray or line with parchment paper.
• In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined.
• Add in salt, baking powder, and flour and mix until just combined.
• Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool 1 hour.
• In a microwave-safe mixing bowl, melt chocolate chips with butter in 15 second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice krispie cereal.
• Spread chocolate mixture on top of peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.

CRUNCHY PEANUT BUTTER BLAST BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In medium bowl, stir brownie mix, water, oil and eggs until well blended. Stir in chocolate chips and cookies; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool 30 minutes.
• In small microwavable bowl, microwave peanut butter chips and peanut butter uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread over cooled brownies; sprinkle with peanuts. Cover and refrigerate 40 minutes or until topping is set. Cut into 6 rows by 4 rows.

PEANUT BUTTER BROWNIES I

Steps:

• Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
• In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
• Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

PEANUT BUTTER CRUNCH BROWNIES

Steps:

• 1. Preheat oven to 350. Line 9x13 pan with foil so that small amount of the foil hangs over the edge. Spray foil with non-stick spray.
• 2. Combine butter, sugar, vanilla and eggs. Add flour, cocoa powder and baking powder. Pour into prepared pan and bake for about 20 - 25 minutes.
• 3. While brownies are baking, chop peanut butter cups and peanuts.
• 4. After brownies have baked for 20-25 minutes, top with the chopped peanut butter cups and the chopped peanuts. Return to oven and finish baking for 6 - 10 minutes, until wooden pick can be insterted and comes out clean.
• 5. While the brownies are finishing, make topping. In microwave safe bowl, put chocolate chips, butter and peanut butter and cook until melted, about 45 seconds. Stir well until mixture is smooth. Add the rice crispy cereal, stir to coat evenly.
• 6. When brownies are done, remove from oven and top with chocolate covered rice crispy cereal, spreading evenly over the top. Set aside and let cool for about a hour. Then move to refrigerator and chill for at least 2 hours.
• 7. To remove, lift out of pan by pulling up on the foil. Pull foil back from sides of brownies and cut into bars. Enjoy!

PEANUT BUTTER BROWNIES

Steps:

• Preheat the oven to 170C/Gas 3
• Line and grease a baking tray measuring 30x23x4cm well with excess baking paper which will allow you to lift the brownies out rather than turning out of the tray.
• Put the chocolate, butter and 2 heaped tablespoons of the peanut butter in a heatproof bowl over the pan of water on a low heat. Make sure the bowl does not touch the water and the water is not boiling. Gently stir the ingedients until completely melted.
• Once melted, take the bowl off the heat. Add the caster sugar to the mixture and mix well, then add the flour and stir well and finally add the eggs and mix until smooth.
• In another bowl over the hot water, melt the remaining peanut butter (3 heaped tablespoons-add more if you want it really peanutty!) until smooth and runny.
• Pour half of the brownie mixture into the baking tray making sure the whole bottom of the tray is covered. Over the layer of bronwnie mixture, drizzle the melted peanut butter, then pour over the remaining brownie mixture.
• (This isn't essential but looks pretty) Take a teaspoon and put the handle straight down into the mixture in the top left corner of the tray, run it through the mixture in a swirling left to right motion until you reach the bottom of the tray. If there is any peanut butter showing through the top layer of brownie mixture, this will create a marble effect.
• Place in the oven for 30 minutes. Once out, leave to cool in the tin for at least 30 minutes before lifting out of the tray and cutting into squares.

CRUNCHY PEANUT BUTTER BARS

Steps:

• In a large bowl, combine the first eight ingredients; beat until crumbly. Press into an ungreased 9-in. square baking pan., Bake at 350° for 25-30 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Gently spread over top. Let stand until set. Cut into bars.