Peanut Butter Brownies Joanna Gaines Recipes

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PEANUT BUTTER BROWNIES



Peanut Butter Brownies image

Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.

Provided by Julia Moskin

Categories     snack, cookies and bars, finger foods, dessert

Time 45m

Yield 24 servings (1 9-by-13-inch baking pan)

Number Of Ingredients 14

Cooking spray
1 cup/225 grams unsalted butter (2 sticks)
1/3 cup/30 grams unsweetened cocoa powder
2 cups/400 grams granulated sugar
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce/455 gram) jar creamy peanut butter
1/2 cup/115 grams unsalted butter (1 stick)
10 large marshmallows (about 65 grams)
4 cups/500 grams confectioners' sugar
1/3 cup/80 milliliters whole milk
1/4 cup/25 grams unsweetened cocoa powder

Steps:

  • Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
  • In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
  • In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
  • Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
  • Let the brownies cool completely, about 30 minutes.
  • Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
  • Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
  • Spread the frosting over the peanut butter layer and freeze for 30 minutes.
  • Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

PEANUT BUTTER COOKIES - THE MAGNOLIA BAKERY



Peanut Butter Cookies - the Magnolia Bakery image

Chocolate chips may be substituted for the coarsely chopped chocolate. You can also use crunchy peanut butter but may want to reduce or eliminate the chopped peanuts. Cookies should be small.

Provided by swissms

Categories     Drop Cookies

Time 20m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter (Skippy)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter morsels (peanut butter chips)
1/2 cup semisweet chocolate, chopped very coarsely
1/4 cup chopped peanuts
1/4 cup sugar (approximately, for rolling)

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  • In a large bowl, beat the butter and the peanut butter together until fluffy.
  • Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
  • Add the flour mixture and beat thoroughly.
  • Stir in the peanut butter chips, chocolate, and peanuts.
  • Refrigerate the dough for 10-20 minutes.
  • Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
  • Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
  • Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
  • Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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