PEANUT BUTTER BROWNIES RECIPE - BETTYCROCKER.COM
Brownies won't get any better than this peanut butter and chocolate combo frosted with even more peanut butter. Yum!
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
- In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 220 , CarbohydrateContent 30 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Brownie, SodiumContent 130 mg, SugarContent 22 g, TransFatContent 0 g
CHOCOLATE MINT BROWNIES RECIPE - BETTYCROCKER.COM
Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling and chocolate glaze.
Provided by Betty Crocker Kitchens
Total Time 6 hours 0 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 11
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. Cool completely on cooling rack, about 1 1/2 hours.
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
- In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 410 , CarbohydrateContent 56 g, CholesterolContent 40 mg, FatContent 4 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Brownie, SodiumContent 160 mg, SugarContent 46 g, TransFatContent 0 g
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- Bake 33 to 38 minutes or until brownies are set around edges and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.
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