PEANUT BUTTER BROWNIES USING MIX RECIPES

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.

Steps:

• Spray a 12-cavity muffin tin with spray oil.
• Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
• Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
• Add the flour and salt and beat on low until just combined.
• Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
• Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
• Heat the oven to 325 degrees F.
• Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
• In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
• Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
• Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
• Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
• Let the pan cool on a wire rack for 10 minutes.
• Turn the brownies out on a wire rack to cool completely.
• Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
• Continue until the mixture is creamy, smooth, and shiny.
• Drizzle over the brownies.