Recipes for "peanut butter brownies"

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.

Preheat oven to 325 degrees F (165 degrees C).

Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.

Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Mix flour, baking powder, and salt together in a bowl.

Combine sugar, peanut butter, shortening, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating briefly after each addition. Gradually add flour mixture, mixing until combined. Fold in nuts and chocolate chips. Transfer batter to the prepared baking pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely before slicing.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C ). Grease a 9x9-inch baking pan.

Cream together peanut butter and margarine in a medium bowl. Gradually blend in white sugar, brown sugar, eggs, and vanilla; mix until fluffy.

Combine flour, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture until well blended.

Bake in the preheated oven until the top springs back when touched, 30 to 35 minutes. Cool and cut into 16 squares.

Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.

In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.

In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.

Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.

Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.

Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.

Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.

Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.

Bake in the preheated oven until edges begin to become crisp, about 20 minutes.

Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.

Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking pan.

In a medium bowl, blend together the butter, 1/2 cup peanut butter, white sugar, brown sugar, egg and 1 teaspoon of vanilla until smooth. Combine the flour, baking soda and salt; stir into the sugar mixture. Spread evenly into the prepared pan.

Bake for 20 minutes in the preheated oven, until firm. Remove from the oven and sprinkle with chocolate chips. Let stand for a minute, then spread the chips to form a layer.

To make the topping, blend together the 2/3 cup peanut butter, confectioners' sugar and shortening. Gradually stir in the milk and 1 teaspoon vanilla. Gently mix in the whipped topping. Chill. When brownies and topping are both cooled, spread topping onto brownies and cut into bars.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.

Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan.

Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan.

Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Combine 2 1/2 cups white sugar, 1 cup melted butter, and vanilla extract in a large bowl. Beat in eggs one at a time with an electric mixer, mixing well after each addition until thoroughly blended.

Sift 1 1/2 cups flour, cocoa powder, and salt together in a bowl. Stir flour mixture gradually into butter mixture until blended. Spread batter evenly into the prepared baking dish.

Bake in the preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.

Combine milk and vinegar in a large bowl and let stand for 5 minutes until milk sours. Add 1/2 cup butter, peanut butter, 1/2 cup white sugar, and brown sugar; stir until mixture is smooth and fully combined.

Sift 1 1/4 cups flour, baking soda, baking powder, and salt together in a small bowl. Mix into peanut butter mixture until well blended.

Spread peanut butter mixture over warm brownies. Drizzle melted chocolate chips on top. Refrigerate for 1 to 2 hours before cutting into squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.

Whisk flour, baking powder, and salt together in a small bowl.

Beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. Beat 1 egg and vanilla into peanut butter mixture until fluffy. Stir flour mixture into peanut butter mixture until just blended.

Pour brownie batter in the prepared baking dish. Drop peanut butter mixture by small spoonfuls over the brownie batter.

Bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.

Melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. Cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.

Spread 1/3 the marshmallow mixture over the cooled brownies. Stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. Refrigerate until set, about 15 minutes; cut into squares.

Gather all ingredients.

Beat peanut butter and butter in a medium bowl until creamy and combined.

Gradually blend in sugar; when the mixture thickens, begin incorporating milk, 1 tablespoon at a time, until frosting is thick and spreadable.

Beat on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula.

Use it to frost a peanut butter cake, pipe it onto chocolate cupcakes, or spread it on cookies or brownies.

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.