LAYERED PEANUT BUTTER BROWNIES RECIPE: HOW TO MAKE IT
The combination of chocolate and peanut butter makes these brownies a real crowd pleaser. They're so good that they won a ribbon at the fair. —Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13x9-in. baking pan. , For the filling, in a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 321 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 32g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
PEANUT BUTTER CUSTARD BLAST RECIPE: HOW TO MAKE IT
"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack., For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes., Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.
Nutrition Facts : Calories 585 calories, FatContent 37g fat (16g saturated fat), CholesterolContent 144mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 55g carbohydrate (40g sugars, FiberContent 3g fiber), ProteinContent 12g protein.
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