Easy Raspberry Brownies With Peanut Butter Frosting Recipes

EASY RASPBERRY BROWNIES

Steps:

• Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
• Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
• Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

BROWNIES WITH PEANUT BUTTER FROSTING

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.

EASY RASPBERRY BROWNIES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7 inch baking tin with butter and parchment.
• Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers.
• Melt the butter and chocolate together in a bain marie. Once melted, mix until smooth.
• Stir in the sugars.
• Add the eggs & yolks and beat to just combine using a handheld balloon whisk.
• Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
• Pour half of the batter into the prepared tin and poke half of the raspberries into it. Top with the remaining batter, level and poke the remaining berries into the batter.
• Bake for 22 minutes. At this point test with a toothpick - insert it into the centre of the brownie - if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it.
• Take the tin out of the oven and let the brownie cool completely in the tin.
• Beat the butter until it is light and fluffy.
• Add the mascarpone and continue to beat until a smooth consistency is reached again - it may split at first, but keep on beating and it will come back together (you'll think it's ruined and will never come back together, but have faith, it does).
• Mix in the vanilla extract and peanut butter. Beat again.
• Sieve the icing sugar and gradually beat in - a spoonful at a time. Continue to beat until the frosting is smooth and creamy.
• Let the brownie cool completely then spread with the buttercream.
• Cut into 12 small squares.
• Decorate with a dusting of cocoa powder, fresh raspberries or peanut butter candy chips.
• Store in an airtight container in the fridge and bring to room temperature before serving.

EASY PEANUT BUTTER FROSTING

Steps:

• Combine confectioners' sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.

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.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.

EASY RASPBERRY BROWNIES

Steps:

• Heat oven to 350º F.
• Grease the bottom only of a 13x9x2-inch pan.
• Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
• Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
• Cool completely in pan on wire rack, about 1 hour.
• Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
• Spread over brownies and chill for 15 minute.
• Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

PEANUT BUTTER FROSTING FOR BROWNIES

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!