Layered Peanut Butter Brownies Recipes
LAYERED PEANUT BUTTER BROWNIES
These are brownies with layers of peanut butter and frosting that my mother used to make me as a child. Chocolate and peanut butter lovers will go crazy!
Provided by redraider
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h40m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
- Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
- Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
- Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
- Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
- Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 59.1 g, Cholesterol 74.1 mg, Fat 28.2 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 12 g, Sodium 293 mg, Sugar 46.7 g
LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES
A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take them to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! -Judy Sims, Weatherford, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.
Nutrition Facts : Calories 189 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 125mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER LAYERED BROWNIES
Bake these amazing Peanut Butter Layered Brownies. These Peanut Butter Layered Brownies are drizzled with rich chocolate for a luscious dessert.
Provided by My Food and Family
Categories Bars & Squares
Time 1h35m
Yield Makes 3 doz. or 36 servings, one brownie each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan.
- Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
- Beat peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 min. or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 14 g, Protein 3 g
TRIPLE-LAYER PEANUT BUTTER BROWNIE RECIPE
Elevate brownies?both in stature and in height?with our Triple-Layer Peanut Butter Brownie Recipe. We dare say that our Triple-Layer Peanut Butter Brownie Recipe really stacks up against the competition on the dessert buffet.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
- Spread pudding mixture over brownies.
- Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over pudding mixture; sprinkle with nuts. Refrigerate 1 hour.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7198 g, Sugar 0 g, Protein 4 g
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BEST PEANUT BUTTER LAYERED BROWNIES
Do you want a rich wonderful brownie, then here it is! It has a wonderful layer of peanut butter. My family goes goo-goo over this one. I hope yours does too!
Provided by michEgan
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 14
Steps:
- Brownie Layer.
- Preheat oven to 350°F.
- Microwave unsweetened chocolate with 3/4 butter on high for 1 1/2 minutes.
- Stir till chocolate is completely melted.
- Stir granulated sugar into melted chocolate.
- Mix in eggs and 1 1/2 teaspoon vanilla; blend well.
- Stir in flour and walnuts.
- Spread into 13x9-inch greased pan.
- Bake 30 to 35 minutes.
- DO NOT OVER BAKE.
- Cool.
- Peanut butter layer:.
- Mix peanut butter, 3 tablespoons butter, powdered sugar and 1/2 teaspoon vanilla in another bowl.
- Blend till smooth, adding up to 1/4 cup of milk to make it a nice spreading consistency.( You may need more milk to make it spreadable, this part can be a little difficult, if the peanut butter does not spread easily, make sure you dip your spatula in water. Sometimes I even have to sprinkle alittle water on top of the peanut butter to smooth).
- Spread over the cooled brownies.
- Top Layer:.
- Microwave semisweet chocolate for 1 1/2 minutes with the 1/4 cup butter.
- Stir till smooth.
- Spread over peanut butter layer.
- Cool until set.
Nutrition Facts : Calories 328, Fat 23.4, SaturatedFat 10.5, Cholesterol 51, Sodium 126.6, Carbohydrate 28.9, Fiber 2.7, Sugar 20.4, Protein 6.2
TRIPLE-LAYER PEANUT BUTTER BROWNIES
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date. This is one of their winning desserts.
Provided by senseicheryl
Categories Bar Cookie
Time 40m
Yield 32 brownies, 32 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the brownies as directed on the package (brownie mix, water, oil and eggs) using a 13 x 9-inch pan.
- Whisk milk and pudding mix 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
- Spread pudding mixture over brownies.
- Microwave whipped topping and chocolate on high for 1 minute, stirring every 30 seconds. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers -- yeah right, leftovers!
CHOCOLATE PEANUT-BUTTER LAYER BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature.
- In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well.
- Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.
- Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature,5 days.
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LAYERED PEANUT BUTTER BROWNIES - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 40 minsServings 14Calories 667 per serving
- Preheat the oven to 325 degrees Fahrenheit. Line a 13x9 baking pan with foil and spray the foil with nonstick cooking spray.
- Combine the softened butter and peanut butter together in the bowl of an electric mixer. Beat on medium speed until combined and fluffy. Sift in the powdered sugar, then add the salt, milk, and vanilla extract. Beat on medium-high speed until light and fluffy. If it seems too stiff, add a bit more milk until it has a smooth frosting-like texture. Scrape the peanut butter frosting onto the cooled brownies. Spread it into an even layer. Refrigerate the brownies while you prepare the chocolate glaze.
- Place the chopped chocolate in a medium bowl. Pour the cream into a small saucepan and heat it over medium heat until it is almost boiling. Pour the hot cream over the chopped chocolate and gently whisk it together until the chocolate is completely melted and your ganache is shiny and smooth.
LAYERED PEANUT BUTTER BROWNIES - BUTTER & BAGGAGE
From butterandbaggage.com
5/5 (2)Category DessertCuisine AmericanCalories 448 per serving
- BROWNIES: Preheat oven to 325º. Line a 9 x 13 inch baking pan with parchment paper and butter the paper.
- In a microwave safe bowl add the butter and chocolate and cook on 50% power for about 2 minutes, stirring every 30 seconds until the chocolate has melted.
- Whisk in the sugar, vanilla and salt. Add cold eggs, one at a time, whisking after each. Fold in the flour and mix, just until combined. Fold in the peanuts and pour into prepared pan.
- Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs. Let it cool on a wire rack.
PEANUT BUTTER LAYER BROWNIES RECIPE - PILLSBURY.COM
From pillsbury.com
- In large bowl, beat shortening and sugar with electric mixer on medium speed until well mixed. Add eggs; beat until smooth. Add flour and cocoa mix. Beat, scraping bowl occasionally, until blended. Spread half of batter in pan.
- In large microwavable bowl, mix sweetened condensed milk and peanut butter. Microwave on High 1 minute, stirring once or until softened. Carefully spread peanut butter mixture over brownie layer. Spoon and carefully spread remaining half of brownie batter over peanut butter layer.
- Bake 35 to 45 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool completely, about 2 hours. Store covered.
LAYERED PEANUT BUTTER BROWNIES - SIX SISTERS' STUFF
From sixsistersstuff.com
Cuisine AmericanCategory DessertServings 36Total Time 42 mins
- In a large bowl, blend the butter, cocoa, and sugar. Add 4 eggs, one at a time, mixing after each one. Carefully add flour, salt and vanilla and mix well. Spread brownie batter on large (10x15x1 inch) greased cookie sheet. Bake 22-25 minutes and let cool for a few minutes.
- While waiting for the brownies to cool, melt peanut butter in the microwave (I microwaved mine for 60 seconds, pulled it out and stirred, then microwaved it for another 60 seconds. It was smooth and melted by that point). Spread melted peanut butter over warm brownies and let set up (stick them in the fridge to set up faster).
- Once the peanut butter is set, make the frosting by combining the milk, cocoa, butter, and marshmallows in a medium saucepan. Cook over medium heat, stirring until the marshmallows are melted and the chocolate mixture is smooth. Remove the pan from the heat and carefully add the powdered sugar. Once the frosting is smooth, spread over the peanut butter layer and place brownies in the fridge for 30 minutes so they can set up.
PEANUT BUTTER COOKIE BROWNIES RECIPE | LAND O’LAKES
From landolakes.com
Servings 24Calories 340 per serving
- Combine brown sugar, 1/2 cup butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and 1 teaspoon vanilla; continue beating until well mixed. Add 1 1/2 cups flour, baking powder, 1/2 teaspoon baking soda and 1/2 tesapoon salt. Beat at low speed until well mixed. Press dough into prepared pan. Set aside.
- Combine sugar, 2/3 cup butter and water in 3-quart saucepan over medium heat. Stir occasionally until mixture comes to a boil. Remove from heat. Stir in chocolate chips and 1 tablespoon vanilla. Stir until chocolate is melted. Let cool 5 minutes. Add eggs, 1 at a time, whisking after each until combined. Add 1 1/2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt; stir until just combined. Pour batter over peanut butter cookie layer. Bake 40-45 minutes or until toothpick inserted into center comes out with moist crumbs. Cool completely.
2-LAYER NO-BAKE PEANUT BUTTER BROWNIE BARS - MINIMALIST BAKER
From minimalistbaker.com
4.9/5 (20)Total Time 20 minsCategory DessertCalories 204 per serving
- To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined. Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.
- Press into an 8×8 pan (or one of similar size // adjust if altering batch size) lined with parchment or plastic wrap. This makes it easier to lift out and cut.
- To make peanut butter layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain. Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth. Using plastic wrap or parchment can help get it completely flat.
LAYERED GLUTEN-FREE PEANUT BUTTER PROTEIN BROWNIE BITES
From healthyhelperkaila.com
- Preheat oven to 350 degrees F. In a medium mixing bowl, mix together egg whites, applesauce, vegan protein, and baking powder. Add half of this mixture to another bowl. Add the cocoa powder to one bowl and stir to combine. Add the peanut powder to the other bowl and stir to combine.
- Place 8 aluminum muffin tins into a muffin pan. Evenly divide chocolate mixture into the muffin tins. Once the batter is evenly spread and settled, evenly divide peanut mixture on top of the chocolate layer. Lightly spread using your finger or the back of a spoon so it settles.
- Bake for 20-25 minutes (or until the tops are firm to the touch) and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store in the fridge for up to a week!
PEANUT BUTTER LAYERED BROWNIES RECIPE - RECIPELAND.COM
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Servings 24Calories 268 per servingTotal Time 55 mins
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