Fudgy Peanut Butter Brownie Cake Recipes

FUDGY SALTY PEANUT BUTTER BROWNIES

Steps:

• Preheat your oven to 325 degrees F.
• For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• While the brownies are cooling make the buttercream and ganache.
• For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
• For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
• Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

ULTIMATE PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350.
• Mix together ingredients called for on back of brownie box then fold in 1 cup mini chocolate chips and bake according to package direction.
• Meanwhile in bowl beat together peanut butter and butter until smooth, slowly add in your powdered sugar until combined.
• Add in heavy cream a little bit at a time until you reach spreading consistency.
• Once brownies are down remove from oven and immediately spread with peanut butter mixture and set aside.
• Remove top and tin lid from chocolate frosting and place in microwave and heat for about 1 minute and then stir, return to microwave and heat in 30 second increments until smooth.
• Pour over peanut butter layer and spread evenly over the top with an offset spatula.
• Refrigerate for about one hour until set.
• Sprinkle with powdered sugar if desired, cut and serve.

PEANUT BUTTER BROWNIES

Steps:

• Preheat the oven to 180c.
• Line a baking tray with baking paper (I used a 25x25cm tin).
• In a saucepan on a very low heat, melt the butter.
• When it's starting to melt, add in the dark chocolate and milk chocolate and the sugar and stir until it's all melted together.
• Once they are melted remove from the heat and leave to cool for 5-10 minutes.
• Beat in each egg, one by one.
• Stir in the flour.
• Pour into your baking tin and top with the peanut butters (SEE NOTE 3).
• Using a knife, swirl the mixture so that some of the batter is on top of the peanut butter and some remains on top, making a pretty pattern.
• Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
• Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
• Allow to cool COMPLETELY before cutting up (if you can bare it!)

FUDGY ALMOND BUTTER BROWNIES

Steps:

• Preheat oven to 350 F. In a medium sized bowl, whisk together the egg, almond butter, maple syrup and coconut sugar. *If your almond butter is nearing the end of the jar and isn't smooth, I recommend using a blender for this step so everything gets fully incorporated.
• Add in the cocoa powder, baking soda and salt and mix until well combined.
• Pour into a parchment lined 8 x 8 baking dish and flatten with a spatula. The mixture should be sticky, so wet your spatula to help smoothen it into the pan.
• Bake for 15 minutes. Remove from oven and let cool for 10 minutes.
• Melt the chocolate chips with the coconut oil in 30 second increments in the microwave for 1- 1 1/2 minutes total. Pour over the brownies and slice into 16 squares. Top with sea salt if desired.
• Store in a cool place in an air tight container for up to 1 week.

FUDGY PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.

FUDGY PEANUT BUTTER BROWNIES

Steps:

• In a large bowl, combine the sugar, flour, cocoa and salt. Stir in the applesauce, egg substitute and vanilla. Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray., In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls onto batter. Spoon remaining batter over the top; cut through batter with a knife to swirl peanut butter mixture. , Bake at 325° for 25-30 minutes or until edges are firm and center is almost set. Cool on a wire rack. , In a small bowl, combine the frosting ingredients until smooth. Spread over brownies.

PEANUT BUTTER FUDGY BROWNIES RECIPE

Steps:

• Preheat oven to 350°. Combine first 3 ingredients in large bowl; stir until moistened. Spread into a greased 9 x 13 baking pan. Cut 15 peanut butter cups into quarters and press on top of batter. Bake 20 minutes or until a toothpick inserted comes out clean. Cool 15 minutes. Meanwhile, combine cream cheese, butter, peanut butter anf vanilla in large bowl and beat with electric mixer until smooth and creamy. Add powdered sugar one cup at at time until well-combined and fluffy. Spread over top of cooled brownies. Sprinkle remaining quartered peanut butter cups over the top of frosting. Drizzle with melted chocolate. Refrigerate until set. Tip: If desired, make these bars the day before you need them.

PEANUT BUTTER BROWNIE CAKE

Steps:

• Click here to head on over to Oh Sweet Basil for the full recipe!

FUDGY PEANUT BUTTER BROWNIE CAKE

Steps:

• HEAT oven to 350 degrees F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
• PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread batter evenly into prepared pan.
• BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.
• PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.