Best 8 Katzens Chocolate Peanut Butter Brownies Recipes

PEANUT BUTTER BROWNIES WITH SALTED PRETZELS

Steps:

• For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
• Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
• In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
• For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
• Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
• Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
• Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.

PEANUT SWIRL BROWNIES

Steps:

• 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.

QUICK CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the chocolate chips, butter, and peanut butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir vanilla into chocolate mixture.
• Stir flour, sugar, eggs, baking soda, and salt into the chocolate mixture. Fold walnuts into batter. Pour batter into prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted in the center comes out with moist chunks on it, but not wet, about 30 minutes. Cool to room temperature before cutting into squares.

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES

Steps:

• 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.

PEANUT BUTTER BROWNIES

Steps:

• Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
• In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
• In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
• Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
• Let the brownies cool completely, about 30 minutes.
• Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
• Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
• Spread the frosting over the peanut butter layer and freeze for 30 minutes.
• Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

CHEWY PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• 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.