PEANUT BUTTER BROWNIES RECIPE - NYT COOKING
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Provided by Julia Moskin
Total Time 45 minutes
Yield 24 servings (1 9-by-13-inch baking pan)
Number Of Ingredients 14
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.
MARSHMALLOW BROWNIES RECIPE: HOW TO MAKE IT
"Picnickers of all ages will love these yummy bars loaded with goodies!" predicts Renee Schwebach, a field editor from Dumont, Minnesota.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a microwave, melt butterscotch chips and butter; stir until smooth. Cool for 10 minutes. , In a large bowl, beat the eggs, brown sugar and vanilla until blended. Beat in butterscotch mixture. Combine the flour, baking powder and salt; gradually add to batter and beat until mix well. Stir in the marshmallows, chocolate chips and nuts. , Spread into a greased 13x9-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely on a wire rack.
Nutrition Facts : Calories 151 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 19g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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