Peanut Butter Crunch Brownies Recipes

PEANUT BUTTER CRUNCH BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8 inch baking dish. Or line with foil, and spray with non-stick spray.
• In a bowl combine melted chocolate with canola oil. Add sugar, and eggs. Mix until well combined. Stir in flour and salt.
• Pour batter into prepared pan. Bake for 25 minutes, until a tester comes out mostly clean.
• Remove from oven and immediately sprinkle peanut butter cups over the brownies. Let sit for 5 minutes, then gently use the back of a spoon and spread the melted chocolate over the brownies. Let cool completely.
• In a microwave safe bowl melt together chocolate chips, peanut butter and butter; heat for 1 minute, stir. Heat at 15 second intervals until smooth. Stir in vanilla and cereal. Pour over brownies.
• Place in fridge to completely set up before serving.

CRUNCHY PEANUT BUTTER SWIRL BROWNIES

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease bottom of one13x9 inch pan.
• In a small bowl blend the cream cheese, peanut butter, white sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside.
• In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon.
• Spread half of the batter into the prepared pan. Drop filling by tablespoonfuls over brownie batter. Spoon remaining batter over filling. Pull a knife through the batter in wide curves, turn pan and repeat for a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely and cut into bars. Sore tightly covered in the refrigerator.

PEANUT BUTTER CRUNCH BROWNIES

Steps:

• Preheat your oven to 350 degrees and spray a 9×9 glass pan with nonstick cooking spray or line with parchment paper.
• In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined.
• Add in salt, baking powder, and flour and mix until just combined.
• Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool for 1 hour.
• In a microwave-safe mixing bowl, melt chocolate chips in 15-second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice Krispie cereal.
• The spread chocolate mixture on top of the peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.

PEANUT BUTTER CRUNCH BROWNIES

Steps:

• Preheat your oven to 350 degrees and spray a 9x9 glass pan with nonstick cooking spray or line with parchment paper.
• In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined.
• Add in salt, baking powder, and flour and mix until just combined.
• Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool 1 hour.
• In a microwave-safe mixing bowl, melt chocolate chips with butter in 15 second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice krispie cereal.
• Spread chocolate mixture on top of peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.

PEANUT BUTTER CRUNCH BROWNIES

Steps:

• 1. Preheat oven to 350. Line 9x13 pan with foil so that small amount of the foil hangs over the edge. Spray foil with non-stick spray.
• 2. Combine butter, sugar, vanilla and eggs. Add flour, cocoa powder and baking powder. Pour into prepared pan and bake for about 20 - 25 minutes.
• 3. While brownies are baking, chop peanut butter cups and peanuts.
• 4. After brownies have baked for 20-25 minutes, top with the chopped peanut butter cups and the chopped peanuts. Return to oven and finish baking for 6 - 10 minutes, until wooden pick can be insterted and comes out clean.
• 5. While the brownies are finishing, make topping. In microwave safe bowl, put chocolate chips, butter and peanut butter and cook until melted, about 45 seconds. Stir well until mixture is smooth. Add the rice crispy cereal, stir to coat evenly.
• 6. When brownies are done, remove from oven and top with chocolate covered rice crispy cereal, spreading evenly over the top. Set aside and let cool for about a hour. Then move to refrigerator and chill for at least 2 hours.
• 7. To remove, lift out of pan by pulling up on the foil. Pull foil back from sides of brownies and cut into bars. Enjoy!

PEANUT BUTTER BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Position a rack in the lower third of the oven.
• Melt the chocolate and then pour it in a large bowl. Stir in the butter and the superfine and Demerara sugars, adding them in stages and beating each time with a wooden spoon until well mixed. Add the eggs, one at a time, again beating the mixture after each addition. Stir in the vanilla. Gently fold the flour into the chocolate mixture, and then fold in a pinch of salt.
• Scrape the batter into heart-shaped silicone molds (see Cook's Note) sprayed with nonstick spray. Bake until the brownies have a nice, shiny top, and a cocktail stick inserted into the center comes out with a few crumbs, 20 to 25 minutes.
• Place on a cooling rack, and let cool completely before removing the brownies from the molds.
• For the peanut butter topping: Mix together the peanut butter, milk and grated white chocolate; top the brownies with spoonfuls of the mixture and garnish with shaved white chocolate. Leave out at room temperature.

PEANUT BUTTER MARSHMALLOW CRUNCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
• For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
• In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
• Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
• Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
• Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
• Spread/Pour the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

PEANUT BUTTER CRUNCH BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray. For the brownie layer, mix 1/2 cup melted butter, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon salt in a large bowl. Add flour and cocoa and mix just until combined. Carefully spread over the prepared pan and bake about 8-9 minutes, just until it starts to set. While it is baking, make sure your candy bars are unwrapped and prepare the peanut butter layer: Mix together brown sugar, butter, 1/3 cup peanut butter, vanilla and eggs. Add flour, baking powder and salt and stir until combined. When brownies come out of the oven, place the candy bars on top, trying to cover as much as possible (if you've got more, you can use them!). Then carefully spoon over the peanut butter layer and try to spread it so that the chocolate is covered - it can be a bit tricky, just remember that it doesn't have to be perfect because you're going to cover it later. Bake for an additional 15-20 minutes or until it starts to appear golden brown. Immediately spoon peanut butter over the top in about 6 dollops and then sprinkle with the chocolate chips. Allow to sit for a few minutes and then spread with a spatula, mixing the melted chocolate and the peanut butter to cover the whole thing. Cool completely before serving. You can even place it in the refrigerator for 30 minutes to help the top to cool and solidify.