PEANUT BUTTER AND JELLY BLONDIES | KAREN'S KITCHEN STORIES
These peanut butter and jelly blondies take your favorite childhood sandwich and turn it into a sweet chewy treat.
Provided by Karen's Kitchen Stories
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 12
Steps:
- Heat your oven to 350 degrees F and line a 9 inch by 13 inch cake pan with parchment paper and spray with spray oil.
- In a large bowl, whisk together the brown sugars, butter, peanut butter, baking powder, and salt.
- Whisk in the eggs, one at a time. Whisk in the vanilla.
- Fold in the flour and cornstarch until fully combined and scrape the batter into the prepared cake pan.
- Drop the warm peanut butter and jelly by tablespoon in an alternating pattern on top of the batter. Swirl a butter knife through the peanut butter and jelly to create a marble pattern.
- Bake for 25 to 30 minutes. Cool completely in the pan.
Nutrition Facts : Calories 328.01, FatContent 16.18, SaturatedFatContent 7.13, CarbohydrateContent 42.59, FiberContent 1.24, SugarContent 26.40, ProteinContent 5.19, SodiumContent 134.05, CholesterolContent 43.00
PEANUT BUTTER CUP BROWNIES | KAREN'S KITCHEN STORIES
With their decadent dark chocolate filling, these peanut butter cup brownies are the perfect dessert for chocolate lovers.
Provided by Karen's Kitchen Stories
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Number Of Ingredients 16
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.
Nutrition Facts : Calories 369.59, FatContent 21.34, SaturatedFatContent 10.77, CarbohydrateContent 39.01, FiberContent 4.69, SugarContent 19.68, ProteinContent 7.93, SodiumContent 165.63, CholesterolContent 74.43
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