Salty Peanut Cream Cheese Brownies Recipes

PEANUT BUTTER CREAM CHEESE SWIRLED BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of an 8x8 square baking pan with parchment paper or foil. Spray edges of pan with non-stick cooking spray.
• In a large bowl, whisk together sugar, melted butter, and oil.
• Add eggs and vanilla, whisk until smooth.
• Add cocoa powder, flour, baking powder, and salt; whisk until smooth.
• Stir in chocolate chips.
• Pour brownie batter into prepared pan and spread into an even layer.
• To make the cheesecake filling, whisk together the cream cheese, egg, and sugar until smooth.
• Add dollops of cream cheese mixture and peanut butter over the brownie batter. Swirl with the tip of a knife or with a toothpick.
• Bake brownies 27-30 minutes, or until a toothpick is inserted and comes out with only a few moist crumbs.
• Cool completely, then slice into 9 large bars or 12 mini bars.

FUDGY SALTY PEANUT BUTTER BROWNIES

Steps:

• Preheat your oven to 325 degrees F.
• For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• While the brownies are cooling make the buttercream and ganache.
• For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
• For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
• Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

SALTY PEANUT-CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°F
• Butter a 9" round cake pan.
• In mixing bowl, stir together the first 5 ingredients.
• Beat for 50 strokes to blend.
• Pour into prepared baking dish and bake for 35-40 minutes or until knife inserted in middle comes out clean.
• Heat the Cream Cheese frosting slightly in the microwave to very soft consistency. Remove brownies from oven and pour and spread frosting over top.
• Sprinkle with remaining salted peanuts. Cool on wire rack.
• To serve: Drizzle red raspberry syrup on plate and place pie wedge of brownies on top.
• Top with whipped cream, if desired.

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING

Steps:

• For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
• Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
• Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
• Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
• Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
• For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
• Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

SALTED PEANUT GLAZED BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in chocolate chips and 1/4 cup of the peanuts. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
• In medium microwavable bowl, stir frosting and peanut butter until blended. Microwave frosting mixture uncovered on High 20 to 30 seconds or until mixture is warmed and pourable. Pour over baked brownie; spread over top. Sprinkle remaining peanuts on top. Let stand about 1 hour or until set.
• Cut into 4 rows by 4 rows. Store covered in airtight container.