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.
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.
More about "peanut butter creme recipes"
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
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.
See details
PEANUT BUTTER FUDGE RECIPES | ALLRECIPES
Kraft® marshmallow creme is the secret ingredient. It's whipped and light. Along with the peanut butter it makes this traditional favorite extra fancy and so easy! (Our family has been making this recipe for peanut butter …
From allrecipes.com
From allrecipes.com
See details
PEANUT BUTTER POPCORN RECIPE | ALLRECIPES
I used a full jar of marshmallow creme, 3/4 stick of I Can't believe Its not Butter and a little less than a small jar of Reduced Fat Peanut Butter. Substituted Splenda Brown Sugar (appx. 3/4 cup). …
From allrecipes.com
From allrecipes.com
See details
FLOURLESS CHOCOLATE PEANUT BUTTER CAKE FOR 2 - MARIA MIND ...
Feb 05, 2022 · Flourless Chocolate Peanut Butter Cake for 2. My recipe for flourless chocolate peanut butter cake for 2 is so delicious and perfect for Valentine’s Day! Originally, I made this a large flourless chocolate peanut butter …
From mariamindbodyhealth.com
From mariamindbodyhealth.com
See details
PEANUT BUTTER FUDGE RECIPES | ALLRECIPES
Kraft® marshmallow creme is the secret ingredient. It's whipped and light. Along with the peanut butter it makes this traditional favorite extra fancy and so easy! (Our family has been making this recipe for peanut butter …
From allrecipes.com
From allrecipes.com
See details
PEANUT BUTTER POPCORN RECIPE | ALLRECIPES
I used a full jar of marshmallow creme, 3/4 stick of I Can't believe Its not Butter and a little less than a small jar of Reduced Fat Peanut Butter. Substituted Splenda Brown Sugar (appx. 3/4 cup). …
From allrecipes.com
From allrecipes.com
See details
FLOURLESS CHOCOLATE PEANUT BUTTER CAKE FOR 2 - MARIA MIND ...
Feb 05, 2022 · Flourless Chocolate Peanut Butter Cake for 2. My recipe for flourless chocolate peanut butter cake for 2 is so delicious and perfect for Valentine’s Day! Originally, I made this a large flourless chocolate peanut butter …
From mariamindbodyhealth.com
From mariamindbodyhealth.com
See details
PEANUT BUTTER FUDGE RECIPES | ALLRECIPES
Kraft® marshmallow creme is the secret ingredient. It's whipped and light. Along with the peanut butter it makes this traditional favorite extra fancy and so easy! (Our family has been making this recipe for peanut butter …
From allrecipes.com
From allrecipes.com
See details
PEANUT BUTTER POPCORN RECIPE | ALLRECIPES
I used a full jar of marshmallow creme, 3/4 stick of I Can't believe Its not Butter and a little less than a small jar of Reduced Fat Peanut Butter. Substituted Splenda Brown Sugar (appx. 3/4 cup). …
From allrecipes.com
From allrecipes.com
See details
FLOURLESS CHOCOLATE PEANUT BUTTER CAKE FOR 2 - MARIA MIND …
Feb 05, 2022 · Flourless Chocolate Peanut Butter Cake for 2. My recipe for flourless chocolate peanut butter cake for 2 is so delicious and perfect for Valentine’s Day! Originally, I made this a large flourless chocolate peanut butter …
From mariamindbodyhealth.com
From mariamindbodyhealth.com
See details