Fudgy Peanut Butter Brownies | How Tasty Channel
How to make fudgy brownies stuffed with gooey peanut butter filling. Slightly crispy outside with a crinkle top crust, they are rich in chocolate with creamy peanut butter: they melt in your mouth!
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Brownie Reese's Cookie Cups
A subscriber sent me a message bringing these to my attention.
This ideas has also made it's way around Pinterest and I think the original idea may come from here:
You can use from scratch brownie and cookie recipes, but I used a brownie mix and ready-made dough.
These are big and one of them make a very large serving for someone, you may want to cut them in half to serve them.
Intro:
graphics by Lucas Rousseau
Vocals by Rosetta Chan
Music by Jason Shaw (Audionautix)
How to Make Peanut Butter Brownies
These Peanut Butter Brownies are made with swirls of fudgy chocolate brownie and soft, chewy, peanut butter blondies!
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BROWNIE BATTER
3/4 cup unsalted butter cut into Tablespoon-sized pieces (170g)
1/2 cup semisweet chocolate chips (90g)
1/2 cup natural cocoa powder (50g)
1/2 cup granulated sugar (100g)
1 cup light brown sugar, firmly packed (200g)
2 large eggs + 1 egg yolk, room temperature preferred
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour 125g
1/3 cup mini choc chips, (85g)
PEANUT BUTTER BATTER
1/2 cup butter, softened (113g)
1/2 cup creamy peanut butter (140g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar, firmly packed (100g)
1 large egg
1 teaspoon vanilla extract
1 1/3 cups flour (167g)
1/2 teaspoon cornstarch
1/4 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon milk
2/3 cup Reeses pieces, optional
Instructions
00:00 Introduction
00:14 Preheat oven to 350F and prepare a 9x13 glass baking dish¹ by spraying with baking spray. Prepare Brownie batter first:
BROWNIE BATTER
00:19 In a large, microwave-safe bowl, combine butter and ½ cup semisweet chocolate chips. Heat in 20-second increments (stirring well in between) until chocolate and butter are melted and mixture is smooth.
00:53 Add cocoa powder and sugars and stir well.
01:08 Stir in eggs, egg yolk, vanilla extract, and salt.
01:36 Add flour and stir well. Stir in mini chocolate chips, if using. Set aside while you prepare peanut butter blondie batter.
PEANUT BUTTER BLONDIES
02:17 Using an electric mixer or stand mixer, cream together butter, peanut butter, and sugars until creamy and well-combined.
02:50 Add egg and vanilla extract and stir well.
03:00 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
03:25 Gradually add flour mixture to peanut butter mixture and stir until well. Add milk and stir until ingredients are completely combined.
03:55 Use a spoon or spatula to stir in Reese’s pieces candy pieces, if using.
04:23 Alternate dropping heaping spoonfuls of brownie batter and peanut butter blondie batter into your prepared pan. Use a knife to swirl and make sure the batter is evenly distributed. Top with additional candy pieces, if desired.
05:24 Transfer to 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
05:35 Allow brownies to cool in pan before slicing and serving.
Notes:
¹You may use a metal pan instead, just keep in mind that the peanut butter brownies may cook faster so start checking them sooner than the 35 minutes recommended in the recipe.
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Making yummy Betty Crocker Peanut Butter Cookie Brownies with extra chocolate chips (OFL 1653)
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Fudgy Brownie Cookies Recipe
Learn how to make the best fudgy chocolate brownie cookies. These cookies are so rich with chocolaty flavor, so delicious and chewy. And of course this recipe is very easy to make.
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Makes 15-18 cookies
Ingredients:
8oz (225g) Dark chocolate 60-70%
4 tablespoons (60g) Butter
1/4 cup (50g) White sugar
1/2 cup (100g) Brown sugar
2 Eggs
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1/3 cup (40g) All-purpose flour
1/4 teaspoon Baking powder
1 tablespoon Cocoa powder
1 teaspoon Instant coffee
Directions:
1. Place chopped chocolate and butter in a heat proof bowl and melt over a pot with simmering water or in the microwave. Cool to room temperature.
2. In a large bowl, whisk together sugar and eggs. Add the melted chocolate and mix until well combined. Sift flour, cocoa powder and baking powder and mix until combined.
3. Chill in the fridge for 20-30 minutes, until slightly set.
4. Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper.
5. Scoop out 1-2 tablespoons of dough, 2-3 inches apart and place onto prepared baking sheets. Lightly spread the dough into a thin layer.
6. Bake in preheated oven for 10 minutes. The edges should be set but the centers should be slightly gooey. The cookies will come out soft from the oven but will harden up as they cool. Cool for 5-10 minutes, then transfer to a wire rack to cool completely.
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