In the quest for the perfect chocolate and peanut butter brownie I came across several great recipes. I made the one below tonight and it was RIDICULOUS!!!! I was a little scared to make it because it seemed like there was a lot of room for error but they turned out great...a little too great. Hopefully they make it to book club tonight.
Chocolate peanut butter swirl brownies
I halved this recipe and baked in a 9x12 dish. I didnt have instant coffee so I just used regular coffee grounds but only used 1 tablespoon. I also microwaved the peanut butter so it was easier to pour over dish. And, didnt have unsalted butter so I used regular butter and omitted the extra salt called for in the recipe.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Tiffany posted this one...
Cookie Base
1 pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Topping
1 cup hot fudge topping
1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup creamy peanut butter
1 container (8 oz) frozen whipped topping, thawed
2 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed
Print these coupons...
About Concordance™
1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Julie posted this one...
Brownie Cupcakes with Fluffy Peanut Butter Frosting
Printable Recipe
-Brownie Cupcakes-
You will need:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into foil cupcake tins till 3/4ths full in a cupcake pan and bake for 17 minutes (my oven took 17 minutes, but ovens can run very differently so make sure and keep an eye on them). Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of a cupcake should come out clean. When they are done, remove to a rack to cool. Resist the temptation to stuff your face until they are mostly cool.
Source: Alton Brown
- Fluffy Peanut Butter Frosting-
You will need:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Then pipe onto cooled cupcakes.
Lauren posted this one...
PB cheesecake brownie bites
Preheat oven to 350
1 pkg brownies
1 pkg cream cheese
1/3 c sugar
1 egg
1/4 c peanut butter
1/2 tsp vanilla
Prepare brownies according to pkg. Spoon into muffin cups (or spread in pan). Beat cr cheese, sugar, egg, p.butter and vanilla until blended. Spoon one Tbsp of mixture into center of batter in each cup (or mix into batter accordingly). Bake 30 min. or until the center is set.
Samantha sent this one...
Peanut butter brownies
Preheat oven to 350. In large bowl combine 1/2 cup peanut butter, 1/3 cup softened butter, 3/4 cup brown sugar, and 3/4 cup of granulated sugar; beat until creamy. Gradually beat in 2 eggs and 2 tsps of vanilla extract(i use regualr vanilla and works just fine). In small bowl combine 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt; blend into peanut butter mixture. Spread into greased 9x13 pan. Sprinkle 1 cup chocolate chips over brownie batter and place in oven for 5 minutes then remove from oven and swirl with a knife. Return to oven and bake for 17 to 20 more minutes. Enjoy!
Thanks for everyone's input and suggestions!!!
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