Best 8 Peanut Butter And Chocolate Chunk Brownies Recipes

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.

PEANUT BUTTER CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Stir flour, powdered peanut butter, baking powder, and salt together in a bowl.
• Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated into batter. Spread batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.

PEANUT BUTTER CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

TRIPLE CHOCOLATE CHUNK PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Top hot brownies evenly with peanut butter cup candies, 4 rows by 4 rows; press down slightly. Cool completely on cooling rack, about 1 1/2 hours. If necessary, refrigerate 30 minutes, until peanut butter cups are firm.
• In large bowl, beat butter, peanut butter, powdered sugar, milk and vanilla with electric mixer on medium speed until smooth and creamy. Spread evenly over brownies.
• Top with marshmallows, peanuts and chocolate candies; press down slightly. Refrigerate 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.

PEANUT BUTTER CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Coat bottom ONLY of 8" square pan with cooking spray.
• Spoon flour into dry measuring cup, level with knife.
• Combine flour, chocolate chips and baking soda Combine sugars and remaining 5 ingredients in bowl, stir til blended.
• Add flour mixture, blend again.
• Spread batter in bottom of pan.
• Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack.

YUMMY BEYOND BELIEF -- PEANUT BUTTER CHOCOLATE CHUNK BROWNIES!!

Steps:

• Preheat oven to 350 degrees F.
• Line an 8 inch square or round baking pan with aluminum foil.
• Use an electric mixer to beat butter in large bowl until smooth.
• Add peanut butter to butter, beating until well blended.
• Beat in brown sugar.
• Add eggs 1 at a time, beating well after each addition.
• Beat in vanilla.
• Sift flour and baking powder into medium bowl.
• Add to peanut butter mixture, blend and stir in chocolate.
• Transfer batter to pan and use a spatula to smooth top.
• Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes.
• Transfer pan to rack, use aluminum foil to lift brownies from pan, remove and cool completely.
• Cut brownies into squares.

PEANUT BUTTER BROWNIES

Steps:

• Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
• Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked.
• Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

CHOCOLATE-PEANUT BUTTER BLONDIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in peanut butter, vanilla and eggs until well blended. Stir in flour and baking powder. Stir in chocolate chunks. Spread in pan.
• Bake 30 to 35 minutes or until set and golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.