No Bake Peanut Brownies Recipes

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NO-BAKE PEANUT BROWNIES



No-Bake Peanut Brownies image

-Connie Ward, Mt. Pleasant, Iowa

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 7

4 cups graham cracker crumbs
1 cup chopped peanuts
1/2 cup confectioners' sugar
1/4 cup peanut butter
2 cups semisweet chocolate chips
3/4 cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the crumbs, peanuts, sugar and peanut butter until crumbly. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from the heat; add vanilla., Pour chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-in. square dish. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 169 calories, Fat 9g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.

CHEWY PEANUT BUTTER BROWNIES



Chewy Peanut Butter Brownies image

These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!

Provided by Jo

Categories     Desserts     Cookies     Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 9

½ cup peanut butter
⅓ cup margarine, softened
⅔ cup white sugar
½ cup packed brown sugar
2 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

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.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g

NO-BAKE BROWNIES



No-Bake Brownies image

Really tasty treats!

Provided by ChefChef

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 2h15m

Yield 9

Number Of Ingredients 5

¾ cup cocoa powder
¾ cup white sugar
½ cup coconut oil
⅓ cup butter
1 teaspoon vanilla extract

Steps:

  • Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 20 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 15.4 g, Sodium 48.5 mg, Sugar 16.7 g

PEANUT BUTTER BROWNIES WITH SALTED PRETZELS



Peanut Butter Brownies with Salted Pretzels image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 12 brownies

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, plus more for the pan
2 ounces semisweet chocolate, chopped
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 cup all-purpose flour, plus more for the pan
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup smooth peanut butter
2/3 cup confectioners' sugar
5 tablespoons unsalted butter, melted
1/2 cup chopped salted pretzels

Steps:

  • For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
  • Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
  • In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
  • For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
  • Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
  • Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
  • Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.

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