CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY
Here's what you need: brownie mix, powdered sugar, peanut butter, butter, butter, milk chocolate chips
Provided by Nathan Ng
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare brownie mix according to box instructions.
- In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
- Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
- In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
- Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
- Chill in the refrigerator for 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 40 grams
PEANUT BUTTER POKE CAKE BROWNIES
Discover our Peanut Butter Poke Cake Brownies! Peanut Butter Poke Cake Brownies are filled with a mixture of peanut butter and vanilla pudding.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 36 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Make 36 holes in top of brownie, leaving thin layer of brownie on bottom on each hole. Reserve removed pieces for later use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Add 2/3 cup peanut butter; mix well. Stir in COOL WHIP. Spread over brownie; top with reserved brownie pieces.
- Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 6 g, Protein 2 g
PEANUT BUTTER CAKE MIX BROWNIES
Yummy gooeyness if you love the peanut butter and chocolate combo! Optional: Sprinkle with confectioners' sugar while brownies are still warm.
Provided by jessica.erin
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Stir cake mix, butter, and egg together in a large bowl. Press half of the dough into the bottom of the greased baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.
- Mix condensed milk, peanut butter, chocolate chips, and peanut butter cups together thoroughly in a bowl. Spread over the baked cake layer.
- Pinch off small pieces of the remaining cake dough and scatter evenly over the condensed milk layer.
- Bake in the preheated oven until edges are set and top is dry, about 25 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 29.7 g, Cholesterol 27.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 6.4 g, Sodium 257.7 mg, Sugar 22.6 g
CAKE MIX PEANUT BUTTER BROWNIES
Dressing up a boxed cake mix with peanut butter and melted chocolate chips is the secret to this super easy recipe. My daughter Delleen got this recipe from co-workers and then shared it with me.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping. Firmly press remaining mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until brownies pull away from the pan. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 121 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
THE CAKE MIX DOCTOR - PEANUT BUTTER BROWNIES
This sweet recipe comes from 'The Cake Mix Doctor Returns'. It was fun to make and was a great hit at work. I used a fudge brownie mix and the brownies almost tasted like peanut butter fudge.
Provided by Jaye Anna
Categories Dessert
Time 48m
Yield 30 bars (approx)
Number Of Ingredients 7
Steps:
- 1) Place rack in the center of the oven and preheat to 350°F Set aside ungreased 13 by 9 inch metal baking pan.
- 2) Place the brownie mix, peanut butter, butter and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Set aside about 1 ½ cups for the topping. Place the remaining brownie mixture in the baking pan, pressing it over the bottom of the pan with your fingertips so that it reaches all sides. Set pan aside.
- 3) Place the chocolate chips and condensed milk in a medium size microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture into the baking pan, spreading it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved topping and scatter it over the chocolate mixture. Place the pan in the oven.
- 4) Bake the brownies until the edges have set and the top crust springs back when lightly pressed with a finger, 28 to 32 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into bars and serve.
PEANUT BUTTER BROWNIES USING A CAKE MIX!
This recipe uses a chocolate fudge cake mix, for the crust and awesome tasting peanut butter topping....easy and you will make this again!
Provided by pegasuslegend
Categories Dessert
Time 20m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix the first three ingredients together. Reserve one cup. Press into a 13x9 sheet pan. Bake for 10 minutes on 350+ --.
- After the ten minutes remove from oven.
- Mix the peanut butter, condensed milk and vanilla in a bowl. Pour over the partially baked dough, top with rest of dough in little pieces on top, bake for another 25 minutes until set -- .
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- Using a hand held or Kitchen Aid Mixer, mix the cake mix, eggs and oil. Add and mix peanut butter. Stir in your nuts and chips. The mixture is thick!
- Bake 14-17 minutes at 350° or until golden brown like in the photo. These need to sit for at least 20 minutes after cooking since they are soft and gooey. Cut yourself a piece and enjoy!
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- In a mixing bowl beat together the peanut butter, butter, cream cheese and salt. Mix in the confectioners’ sugar, mixture will be stiff, then add the milk and beat until smooth.
- If piping, transfer frosting to a piping bag fitted with a #825 open star tip. Remove parchment from the bottoms of the brownie cakes and place one on a serving platter. Pipe or spread half the frosting on the surface. Place the other brownie cake on top and pipe or spread the remaining frosting on top. Sprinkle with chopped peanuts.
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- Preheat oven to 350 degrees F. Grease an 11x7-inch baking dish with nonstick cooking spray, or line with parchment paper or foil.
- In a large mixing bowl, beat together cake mix, peanut butter, eggs and melted butter with an electric mixer on medium speed. Stir in chocolate chips. Batter will be very thick.
- Pour batter into the prepared baking dish and spread evenly, pressing lightly with your hands. Sprinkle on additional chocolate chips, if desired.
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- Preheat the Oven and Prepare the Pan - Preheat the oven to 350 degrees Fahrenheit. Spray the 13 x 9-inch cake pan with cooking spray.
- Make the Cake Batter - In a large mixing bowl, use an electric mixer to beat together the cake mix, vegetable oil, and eggs. Mix on medium speed until fully combined. Alternatively, mix thoroughly by hand for two minutes.
- Bake the Cake - Bake the cake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. If there is batter or crumbs on the cake, continue to bake. Cool the cake for 10 minutes in the pan before transferring it to a wire rack to cool.
- Combine the Peanut Butter and Canola Oil - In a small bowl, mix together the peanut butter and canola oil. Spread the peanut butter mixture on the cake while it is still warm.
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