Peanut Butter Swirl Brownie Pie Recipes

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MILE-HIGH PEANUT BUTTER-BROWNIE PIE



Mile-High Peanut Butter-Brownie Pie image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 10 servings

Number Of Ingredients 12

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix
1/4 cup Reese's® peanut butter chips
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 EGGLAND'S BEST egg
1 package (8 oz) cream cheese, softened
1/2 cup Jif® Creamy Peanut Butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
2 tablespoons Fisher® Party Peanuts, chopped
2 tablespoons Hershey's® mini chips semi-sweet chocolate

Steps:

  • Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
  • In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
  • Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
  • In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

PEANUT BUTTER BROWNIE PIE



Peanut Butter Brownie Pie image

This recipe is from a friend of mine on Facebook.I am so glad I got the recipe from her!This is a simple yet SINFUL pie! Cook time does not include chill time. Recipezaar needed me to include the ingredients that go into the brownie mix in order to submit this recipe. I am not exactly sure of the amounts now that the brownie box has been discarded, so I am estimating the amount of water and oil. Each brownie box may be different so just go by the directions on the one you are making.

Provided by LuuvBunny

Categories     Pie

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (16 ounce) package brownie mix
1 egg
1/4 cup oil
1 cup water
1 1/2 cups milk, cold
1 (4 ounce) package vanilla pudding mix
1/2 cup smooth peanut butter
1 cup Cool Whip, thawed

Steps:

  • Heat oven to 350°F.
  • Prepare brownie batter as directed on package using egg, water and oil, if that is what your brownie mix directs.
  • Pour into greased 9" pie plate.Bake for 30 minutes.
  • Cool completely.
  • Scoop out center,leaving 1/2 inch thick rim around edge and a thin layer of brownie on the bottom. Reserve brownie pieces.
  • Beat milk and pudding mix with whisk for 2 minutes.
  • Add 1/3 cup peanut butter; mix well.
  • Stir in Cool Whip.
  • Spoon onto crust; top with reserved brownie pieces.
  • Microwave remaining peanut butter 1 minute; stir. Drizzle over pie.
  • Refrigerate 2 hours.

PEANUT BUTTER SWIRL BROWNIES



Peanut Butter Swirl Brownies image

Chocolate and peanut butter--nature's best flavor combo-come together in this classic brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 12

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons milk
2 eggs
3/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
  • Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
  • Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 215, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 160 mg

MILE-HIGH PEANUT BUTTER BROWNIE PIE



Mile-High Peanut Butter Brownie Pie image

Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 17

13 tablespoons unsalted butter
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
9 ounces peanut butter sandwich cookies, such as Nutter Butter
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
2 ounces semisweet chocolate, chopped
4 large eggs
1 cup sugar
1/2 cup peanut butter chips, plus more for garnish
One 8-ounce block cream cheese, at room temperature
1 1/4 cups creamy peanut butter
1/2 cup marshmallow creme
1 cup heavy cream
1/3 cup mini semisweet chocolate chips, plus more for garnish
4 ounces cream cheese, at room temperature
1 cup heavy cream
1/3 cup sugar

Steps:

  • For the brownie: Preheat the oven to 350 degrees F.
  • Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
  • Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
  • Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
  • For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
  • For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES



Chocolate-Peanut Butter Swirl Brownies image

The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!

Provided by Liz

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

6 (1 ounce) squares unsweetened baking chocolate, coarsely chopped
½ cup unsalted butter
2 (1 ounce) squares semisweet baking chocolate, coarsely chopped
1 ¾ cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 cup dark chocolate chips
1 cup peanut butter chips
4 tablespoons peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
  • Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
  • Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
  • Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g

PEANUT BUTTER SWIRL BROWNIES RECIPE BY TASTY



Peanut Butter Swirl Brownies Recipe by Tasty image

Here's what you need: creamy unsalted sugar-free peanut butter, maple syrup, coconut oil, pure vanilla extract, salt, dark chocolate, coconut oil, large eggs, brown sugar, maple syrup, pure vanilla extract, whole wheat flour, baking powder, salt

Provided by Mel Boyajian

Categories     Desserts

Yield 9 servings

Number Of Ingredients 14

¾ cup creamy unsalted sugar-free peanut butter
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
½ teaspoon pure vanilla extract
¼ teaspoon salt
6 oz dark chocolate, cut into chunks
½ cup coconut oil
3 large eggs
¼ cup brown sugar, lightly packed
¼ cup maple syrup
2 teaspoons pure vanilla extract
⅔ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt

Steps:

  • In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
  • Place chocolate and coconut oil in a medium-sized microwave safe bowl.
  • Microwave on high for 15 second intervals stirring in between until chocolate is melted.
  • Let cool.
  • Preheat oven to 325˚F (170˚C).
  • Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
  • Add flour, baking powder, and salt. Mix until combined.
  • Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch (20 cm by 20 cm) baking pan making sure that the parchment is overlapping the pan.
  • Pour peanut butter mixture in several stripes across the top of the brownie batter.
  • With a knife, swirl the peanut butter mixture into the brownie batter.
  • Bake for 25-30 minutes.
  • Let cool before cutting.
  • Enjoy!

Nutrition Facts : Calories 494 calories, Carbohydrate 37 grams, Fat 36 grams, Fiber 4 grams, Protein 11 grams, Sugar 18 grams

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