COOKING WITH PARCHMENT PAPER RECIPES

Name: Peanut Butter Brownies
Total time: 45 min
Yield: 24 servings (1 9-by-13-inch baking pan)
Cuisine: american
Ingredients: Cooking spray; 1 cup/225 grams unsalted butter (2 sticks); 1/3 cup/30 grams unsweetened cocoa powder; 2 cups/400 grams granulated sugar; 1 1/2 cups/190 grams all-purpose flour; 1/2 teaspoon kosher salt; 4 large eggs; 1 teaspoon pure vanilla extract; 1 (16-ounce/455 gram) jar creamy peanut butter; 1/2 cup/115 grams unsalted butter (1 stick); 10 large marshmallows (about 65 grams); 4 cups/500 grams confectioners’ sugar; 1/3 cup/80 milliliters whole milk; 1/4 cup/25 grams unsweetened cocoa powder

PEANUT BUTTER BROWNIES RECIPE - NYT COOKING

Peanut Butter Brownies Recipe - NYT Cooking image

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

Ingredients

Cooking spray
1 cup/225 grams unsalted butter (2 sticks)
1/3 cup/30 grams unsweetened cocoa powder
2 cups/400 grams granulated sugar
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce/455 gram) jar creamy peanut butter
1/2 cup/115 grams unsalted butter (1 stick)
10 large marshmallows (about 65 grams)
4 cups/500 grams confectioners’ sugar
1/3 cup/80 milliliters whole milk
1/4 cup/25 grams unsweetened cocoa powder

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.

BROWNIES RECIPE - NYT COOKING

Brownies Recipe - NYT Cooking image

The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.

Provided by Mark Bittman

Total Time 40 minutes

Yield About 1 dozen brownies

Number Of Ingredients 7

Ingredients

3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optional

Steps:

Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

Nutrition Facts : @context http//schema.org, Calories 207, UnsaturatedFatContent 4 grams, CarbohydrateContent 23 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 7 grams, SodiumContent 13 milligrams, SugarContent 17 grams, TransFatContent 0 grams

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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.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american

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.

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BROWNIES RECIPE - NYT COOKING

The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 207 per serving

Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

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