How To make Fudgy Peanut Butter Cup Brownies
brOWNIES:
12 tb (1 1/2 sticks) unsalted 1 3/4 c Granulated sugar
-butter, cut into 2 ts Vanilla extract -tablespoons 1 1/2 c All-purpose flour 12 oz Semisweet chocolate, 1/4 ts Salt
-coarsely chopped 24 Miniature chocolate-covered 6 lg Eggs, at room temperature -peanut butter cups
MILK CHOCOLATE SAUCE:
8 oz Milk chocolate, broken into 1/4 c Boiling water
-pieces 1/2 ts Vanilla extract
GARNISH:
1/4 c Unsalted roasted peanuts, -chopped
Make the brownies: 1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom
and sides of the foil-lined pan. 2. Melt the butter and chocolate according to the melting instructions in the Chocolate Melting Tips. Cool until tepid. 3. In a medium bowl, using a wire whisk, beat the eggs until foamy. Add the sugar and beat until blended. Add the cooled chocolate mixture and mix until smooth. Stir in the vanilla. Stir in the flour and salt until well combined. 4. Scrape half the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the peanut butter cups evenly over the batter, in four rows of six cups each. Press down lightly on each cup. Pour the remaining batter into the pan, and carefully spread level over the peanut butter cups. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. 5. Cool the brownies completely in the pan set on a wire rack. Using the two ends of the foil as handles, lift the brownies out of the pan. Cover with plastic wrap and refrigerate for at least four hours or overnight. Make the milk chocolate sauce: 1. Do not make the sauce until the brownies have chilled. Place the milk
chocolate in a food processor fitted with the metal chopping blade. Process for 10 to 20 seconds, until finely chopped. Transfer the chocolate to a medium bowl. Pour the boiling water over the chocolate. Let the mixture stand for 30 seconds, to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. 2. Remove the plastic wrap from the brownies and invert onto a cutting board or large plate. Carefully peel off the foil. Reinvert the brownies onto a smooth surface and cut evenly into 24 squares, so that each brownie has one peanut butter cup in its center. To serve, place one brownie on each dessert plate, top with some of the milk chocolate sauce, and sprinkle with some of the chopped peanuts. Reprinted from the Godiva Chocolate website: http://www.godiva.com -----
How To make Fudgy Peanut Butter Cup Brownies's Videos
Peanut Butter Cup Cookie Dough Brownies | Pillsbury Recipe
This triple-decker dessert will satisfy your candy, cookie and brownie cravings with each bite!
Recipe:
Peanut Butter Swirl Brownies
Peanut Butter Brownies - these fudgy brownies and a rich peanut butter swirl. They're the BEST brownies for chocolate peanut butter lovers!
Recipe:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
2 ounces (57g) unsweetened baking chocolate coarsely chopped
2 ounces (57g) semi-sweet baking chocolate coarsely chopped
¾ cup (170g) unsalted butter
1 ¾ cups (450g) granulated sugar
½ teaspoon salt
3 large eggs
1 teaspoon vanilla extract
2 tablespoons (10g) unsweetened cocoa powder I love using Hershey’s Dark, but you can use either regular or dark
1 cup (124g) all-purpose flour
FOR THE PEANUT BUTTER SWIRL:
½ cup 133g) peanut butter
2 tablespoons (28g) unsalted butter melted
⅓ cup (38g) powdered sugar
1 teaspoon vanilla
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Peanut Butter Cup Brownies
Peanut Butter Cup Brownies - this is our favorite! Find more recipes on yourmodernfamily.com
The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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Credits:
MUSIC
Midnight Sea_FullMix
Licensed via Warner Chappell Production Music Inc.
Fudgy & Crunchy Peanut Butter Pretzel Brownies
Don't want to make your own brownie batter? Use a mix :)
Brownie playlist:
Brownie batter layer: (good fudgy brownie recipe just on its own)
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla (not shown in video, but I put some in there)
1/2 flour
1/3 cup cocoa
1/4 tsp salt
1/4 tsp baking powder
1/2 cup chocolate chips
1 cup crushed salted pretzels (I used the mini ones because these are the ones on the tops of the brownies, but you can use any size)
*If you want to used a brownie mix, prepare it according to package directions and stir in the chocolate chips and pretzel bits.
Melt the butter in a large saucepan over the stove on low heat (or in a large bowl in the microwave).
Stir in sugar, eggs, vanilla. Stir in cocoa, flour, baking powder and salt. Stir in pretzel pieces and chocolate chips.
Pour batter into a greased 8x8 baking dish that has been greased or lined with aluminum foil (lightly grease foil)
Peanut butter swirl:
1/2 cup powdered sugar
2 tbsp melted butter
1/2 tsp vanilla extract
1/2 cup smooth peanut butter
Stir all these ingredients together until smooth in a small bowl.
Spoon the peanut butter batter onto the top of the brownie batter and swirl the layers together slightly, leaving pockets of peanut butter layer.
Arrange 16 mini pretzels onto top of the batter 4x4 rows. Each pretzel will indicate one serving.
Bake at 350 F for 30-35 minutes until edges appear dry and center is set (not giggly). Don't overbake. Allow to cool.
Chocolate glaze:
Melt 1/2 cup chocolate chips with 2 tbsp of butter (in microwave or on stove) and place in a plastic bag with the corner cut off.
Drizzle chocolate over the cooled brownies. Allow to set and cut into squares.
This recipe is a combination of two ideas/recipes.
The idea for the pretzels and the recipe for the peanut butter swirl comes from the Betty Crocker website.
The brownie batter recipe was found on the food.com website.
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Easy Peanut Butter Brownies Recipe - How to make the BEST brownies from scratch!
For today’s recipe we will be making my favourite easy chewy and delicious peanut butter brownie recipe. These simple peanut butter swirl brownies are made completely from scratch and taste way better than boxed brownie mix. These made from scratch PB brownies have a wonderful fudgy texture and the peanut butter swirl adds the perfect balance of flavour! This easy brownie recipe is ready in less than 30 minutes! These fudgy and chewy brownies make the perfect dessert for picnics or potlucks, or a quick easy treat!
Chapters:
0:00 - Fudgy peanut butter brownies sneak peak
0:10 - Easy Peanut butter brownie recipe and preparation
1:28 - Adding peanut butter swirl to brownies
2:05 - Baking peanut butter brownies
2:17 - Finished peanut butter brownies from scratch
Peanut butter brownies recipe:
Ingredients:
1/2 cup all purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup vegetable oil
1/4 cup butter (melted and cooled slightly)
1 cup granulated white sugar
2 large eggs
1/2 cup mini chocolate chips
1/4 cup peanut butter
Directions:
Preheat your oven to 350°F or 175°C. Line an 8“ x 8“ pan with parchment paper (optional, if not using grease the pan instead). In a medium bowl combine flour, cocoa, baking soda and sea salt. Whisk until it’s well combined. In a large bowl combine vegetable oil butter and sugar. Whisk for one minute until everything is well combined. Add in 2 large eggs and continue whisking for another minute until everything is well incorporated. Add in your dry mixture as well as the chocolate chips. Using a spatula mix until it is just combined, make sure not to over mix this or you will end up with cakey brownies instead of fudgy chewy brownies. Pour the brownie batter into your prepared pan. Use your spatula to spread the batter into all of the corners. Use a spoon to drop small spoonfuls of peanut butter onto the top. Use a skewer or spatula to swirl this in. Bake 18 to 22 minutes. Allow the brownies to cool to room temperature then remove from the pan, slice and enjoy!
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S'mores Brownies :
Delicious Lemon Donuts :
Easy cake donuts :
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The BEST carrot cake :
Peanut butter chocolate cookies:
Easy spring cookies :
Lemon cookies: