PEANUT BUTTER SWIRL BROWNIES FROM MIX RECIPES
PEANUT BUTTER SWIRL BROWNIES RECIPE - BETTYCROCKER.COM
Chocolate and peanut butter--nature's best flavor combo-come together in this classic brownie.
Provided by Betty Crocker Kitchens
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
- Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
- Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 215 , CarbohydrateContent 26 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Brownie, SodiumContent 160 mg
PEANUT BUTTER MARBLED BROWNIES RECIPE - BETTYCROCKER.COM
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that’s fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 10 minutes
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210 , CarbohydrateContent 23 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Brownie, SodiumContent 125 mg, SugarContent 15 g, TransFatContent 0 g
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- Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. , Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. , Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
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