Roastedpeanutbrownierecipe

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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.

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

PEANUT BRITTLE BROWNIES



Peanut Brittle Brownies image

These are amazing. Combining two of the most delicious sweets creates heaven. I got this recipe from Gourmet Magazine.

Provided by MissFit13

Categories     Dessert

Time 50m

Yield 32 brownies, 32 serving(s)

Number Of Ingredients 9

3/4 cup unsalted butter
1/2 cup chunky peanut butter
4 ounces unsweetened chocolate
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups coarsely crushed peanut brittle

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 13 x 9 inch baking pan.
  • Melt butter, peanut butter, and chocolate in a 3-qt heavy saucepan over low heat, stirring until smooth.
  • Remove from heat and cool. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
  • Whisk together flour and salt, then whisk into chocolate mixture.
  • Spread in pan. Bake 25 minutes. Sprinkle with brittle. Bake another 5 minutes. Cool completely.

Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 4.4, Cholesterol 34.7, Sodium 70.2, Carbohydrate 18.5, Fiber 1, Sugar 13.8, Protein 2.7

PEANUT BROWNIES



Peanut Brownies image

Make and share this Peanut Brownies recipe from Food.com.

Provided by Perfect Pixie

Categories     Dessert

Time 35m

Yield 35 serving(s)

Number Of Ingredients 8

125 g butter
1 cup sugar
1 egg
1 1/2 cups flour
1 teaspoon baking powder
1 pinch salt
2 tablespoons cocoa
1 cup blanched peanuts, roasted and cooled

Steps:

  • pre heat oven to 180 degrees C.
  • cream butter and sugar until light and fluffy.
  • add egg and beat well.
  • sift flour, baking powder, salt and cocoa together, fold into creamed mixture.
  • add cold peanuts and mix well.
  • roll tablespoons of mixture into balls.
  • place on greased oven trays.
  • flatten with a floured fork.
  • bake for 15 minutes or until cooked.

Nutrition Facts : Calories 94, Fat 5.2, SaturatedFat 2.2, Cholesterol 13.7, Sodium 38.1, Carbohydrate 10.7, Fiber 0.6, Sugar 5.9, Protein 1.9

ROASTED PEANUT BROWNIE RECIPE



Roasted Peanut Brownie Recipe image

Peanut brownies were one of the all-time favorites. Mum used to cook these on a regular basis to help fill the school lunch box. Because this recipe uses roasted peanuts they are much nicer. After they are roasted you can put them into a paper bag and press down with a rolling pin and break them into halves so you can gently blow away the shells.

Provided by hard62

Categories     Nuts

Time 30m

Yield 12 Cookies, 12 serving(s)

Number Of Ingredients 7

90 g butter
1 cup sugar
1 egg, slightly beaten
1 1/4 cups sifted flour
1 teaspoon baking powder
2 tablespoons cocoa
1 cup roasted peanuts, with shells removed

Steps:

  • Beat the butter and sugar to a cream.
  • Add the beaten egg.
  • Add the dry ingredients and lastly the peanuts.
  • Take spoon fulls of the mixture and roll into balls and press down with a fork on a cold greased tray.
  • Bake at 180 C/350 F for 15 to 20 minutes (if you are using a fan-forced oven then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).
  • Leave on a rack to cool.

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