Double Frosted PB Brownies- with yoyomax12
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How to make brownies that have two layers of frosting! Awesome!
Brownie layer:
1 cup butter (I used salted)
4 oz unsweetened chocolate
1 2/3 cups granulated sugar
1.5 tsp vanilla extract
3 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup peanut butter chips
Peanut Butter cream layer:
1 3/4 cup powdered sugar
1/3 cups creamy peanut butter
2-3 tbsp milk
Top layer:
Chocolate frosting of your choice.
Melt butter and chocolate in a pot over stove or in the microwave and stir together.
Allow to cool slightly.
Pour this into a larger bowl
Blend in sugar, vanilla extract and eggs.
Stir in flour, salt and peanut butter chips
Pour into a greased 8x8 or 9x9 pan (or lined with greased foil or parchment)
Bake at 350F for 35-40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
Allow brownies to cool completely.
Blend together the powdered sugar and peanut butter until crumbly. Beat in a little bit or milk at a time until you get a creamy mixture that is frosting consistency.
Spread over cooled brownies.
Spread chocolate frosting over creamy peanut butter layer.
I can't remember where I found this recipe. If this is your recipe, let me know and I will add the credit here.
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My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)
Double Chocolate Peppermint Brownies -- The Frugal Chef
These double chocolate peppermint brownies are made with two kins of chocolate and peppermint extract. Then they are frosted with a peppermint cream cheese frosting and topped with crushed peppermint candies. They are very rich and perfect for the season. Enjoy!
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Makes 16 brownies
8 oz. (126 grams) semi-sweet chocolate
1 ¼ (160 grams) cups all-purpose flour
½ cup (55 grams) unsweetened cocoa powder
½ tsp. of salt
2 tsp. of baking powder
½ cup (115 grams) of unsalted, soft butter
½ cup (100 grams) of white sugar
1 cup (220 grams) of light brown sugar
2 large eggs – room temperature
1 tsp. peppermint extract
1/3 cup (80 grams) whole milk
Heat your oven to 325 degrees F (163C) and prepare an 8x8 inch (20x20 cm.) square baking dish – butter it and line it with aluminum foil with about 3 inches of overhang. Butter the foil.
Melt the chocolate in a double boiler and set aside. Cool down completely.
Whisk the flour, cocoa powder, salt and baking powder for a minute.
Cream the butter and sugars for two minutes. Add the eggs and the peppermint extract and beat until fully incorporated. Add the melted chocolate (make sure it is cool). Beat until mixed in. Do not overbeat.
Add half of the flour and mix in. Add the milk and mix in. Add the remaining flour and mix in. Do not overbeat your batter. Simply mix in the ingredients.
Pour the batter into the prepared pan and bake for 40 to 55 minutes. Insert a cake pin at 40 minutes and if it comes out with moist crumbs remove the brownies from the oven. If not check them every five minutes until done. Do not over bake these. You want to remove them from the oven slightly undercooked so they are the fudgey and not cakey.
Cool the brownies in the pan on top of a cooling rack completely. That will take about three hours.
FOR THE FROSTING:
8 oz. (226 grams) very soft cream cheese
½ cup (80 grams) of powdered sugar (confectioner’s, icing)
2 tsp. peppermint extract
½ to ¾ cup (115 to 175 grams) of very cold heavy cream
Red food coloring
Crushed peppermint candies for garnish (optional)
Sift the confectioner’s sugar into a bowl with the softened cream cheese. Cream. Add the peppermint extract and mix in. Start adding the cold heavy cream and beating well after each addition. Stop when you have the consistency you are looking for. The more cream you add the thicker your frosting will be. I used ½ cup.
Add the food coloring. Make it as dark as you want. I added 6 drops to mine. Beat until color is fully incorporated.
Remove the cool brownies from the pan by pulling on the foil overhang and frost them. Cut them into 16 equal squares and cover the frosting with the crushed candies.
To crush the candies simply place them in a thick bag and smash them with a rolling pin.
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Hyperfun by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Easy Brownies Recipe
Easy homemade brownie recipe..
*~~~~~~~~~~~~~~~~*
Ingredients ????
3/4 cup cooking oil or melted butter
3/4 or 1 cups sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup flour
1/3 cup + 2 1/2 tbsp cocoa
1/2 tsp baking powder
1/4 tsp salt
INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease a 8×8 square baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
*~~~~~~~~~~~~~~~~~~~~*
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Fudgy Chocolate Brownies with Rich Chocolate Ganache Topping
Fudge Chocolate Brownies is made with dark chocolate, butter, all purpose flour, sugar, eggs, vanilla extract, baking soda, cocoa powder and oil. It has been topped up with a chocolate ganache made with chopped chocolate, all purpose cream and spread roasted nuts. The fudgy texture due to perfect oven timing and the balancing amounts of complementing ingredients make it a very popular baked-confection. In this video we will show you how to make soft Fudgy Chocolate Brownies with Rich Chocolate Ganache Topping in easy and simple steps
#FudgeChocolateBrownies #chocolatebrownies #brownies
written recipe at
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FOR FUDGY BROWNIES
100g chopped chocolates
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
FOR GANACHE
1 cup chopped chocolates
1/2 cup all purpose cream (or heavy cream
Chopped peanuts for toppings
DIRECTIONS
In a bowl, start melting the chopped dark chocolate with the unsalted butter using a microwave or double-boiler. Stir until completely melted. Let it cool for a few minutes.
Once cooled down a little, add granulated sugar and brown sugar. Mix until combined. Then add eggs one at a time. Stir in between until all eggs are added and well-combined. Then add vanilla extract and salt. Mix well.
Using a clean finger, check if the sugar is completely dissolved. Once ready, sift the flour, baking soda, and cocoa powder. Make sure to sift properly to prevent lumping parts. Then give it a good mix once more.
Prepare an 8×8 baking pan greased with butter or oil. Line with parchment or baking paper for easier unmolding.
Then, gently pour the brownie mixture to the baking pan. Tap against the table to remove air bubbles.
Bake in a preheated oven at 180°C for 20-25 mins. Do the toothpick test to see if it’s ready. After that, let it cool and set.
FOR CHOCOLATE GANACHE
Combine chopped chocolates and heavy cream in a heat-proof bowl. Microwave for a minute until melted. Stir until completely melted and shiny. (you can also do a double-boiler method)
Pour the hot chocolate ganache onto the brownie. Top it with any kind of roasted nuts to suit your liking. Chill for at least 4 hours.
Finally, you can cut your fudgy chocolate brownie into small bite-sized cubes and set it in a small cupcake liner. Enjoy!
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Brownies | Frosted Fudge Brownies
These brownies are simply superb!
Fudgy Chocolate Brownies Recipe
This fudgy and delicious chocolate brownie recipe comes together with one bowl in just a few minutes! You’ll love the flavor and texture so be forewarned, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them.
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Full Recipe:
Homemade brownies are so easy and quick, there's no reason to make them from a box!
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