The Cake Mix Doctor Peanut Butter Brownies Recipes

PEANUT BUTTER BROWNIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
• In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
• Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.

CAKE MIX PEANUT BUTTER BROWNIES

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.

PEANUT BUTTER BROWNIES USING A CAKE MIX!

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 -- .

THE CAKE MIX DOCTOR - PEANUT BUTTER BROWNIES

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 CAKE MIX BROWNIES

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.

PEANUT BUTTER CAKE {A DOCTORED CAKE MIX RECIPE}

Steps:

• For the Peanut Butter Cake LayersPreheat the oven to 325 degrees. Grease and flour three 8x2 round cake pans. (I also line my pans with parchment or wax paper.) In the bowl of your mixer, combine dry ingredients and mix for 30 seconds to blend. In another bowl, combine water, eggs, oil & vanilla. Add the peanut butter and wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to mix for the second minute. Pour into prepared pans and bake at 325 degrees....check at 23 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees (rather than 350) to decrease the height of the dome on the cakes. Makes about 6 cups of batter. For the Peanut Butter Cream Cheese FrostingCut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth. Add in the peanut butter and mix until blended. Cut the cold cream cheese into pieces and add to the butter and peanut butter mixture, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more. Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Increase mixing speed to medium and mix until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit. This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. For the Ganache Drip**Since we did not use the ganache in between the cake layers, and only partially on top, we prepared less ganache than we often do. For this reason, we also reduced the heating time. Adjust as needed, using equal parts chocolate to heavy cream. Place your chocolate into a microwave safe bowl. Pour heavy cream over the chocolate and place in the microwave for 30 seconds. Remove and stir. Microwave for 15 seconds more and stir. Repeat if necessary. When the chocolate has melted almost completely with just a few small soft pieces remaining, allow it to sit for a few minutes. The remaining pieces should melt away. The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.) I loaded my ganache into a disposable piping bag and snipped the tip away (start with a small hole, you can always make it larger). Assembling the CakePlace first cake layer on pedestal or cake base. Spread with Peanut Butter Cream Cheese Frosting. Sprinkle peanut butter pieces over the top of the filling. Add second layer and repeat. Add third cake layer and frost as usual. For a smooth finish, I crumb coated by cake, chilled in the freezer for about 10-15 minutes to firm it up, then added second coat of frosting and smoothed over it with a heated metal bench scraper. This cream cheese frosting smooths very easily- this is an optional step. I chilled my cake in the refrigerator as I prepared my ganache. I applied the drip around the top edge of the cake (using a piping bag with the tip snipped away), and then filled in over the top of the cake with spiral designs. I halved several mini peanut butter cups and applied them to the top of the cake (slightly set back from the edge). If they are too warm and hard to work with, you can chill them before halving.

CAKE MIX BROWNIES RECIPE

Steps:

• Enjoy! These brownies can be covered and stored at room temperature for 3 days, or in an airtight container in the refrigerator for up to 1 week.