PEANUT BUTTER SWIRL BOXED BROWNIES RECIPE BY TASTY
Here's what you need: brownie, peanut butter
Provided by Alix Traeger
Categories Desserts
Yield 9 servings
Number Of Ingredients 2
Steps:
- Swirl peanut butter into brownie batter and bake according to package.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, Sugar 31 grams
PEANUT BUTTER SWIRL BROWNIES RECIPE BY TASTY
Here's what you need: creamy unsalted sugar-free peanut butter, maple syrup, coconut oil, pure vanilla extract, salt, dark chocolate, coconut oil, large eggs, brown sugar, maple syrup, pure vanilla extract, whole wheat flour, baking powder, salt
Provided by Mel Boyajian
Categories Desserts
Yield 9 servings
Number Of Ingredients 14
Steps:
- In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
- Place chocolate and coconut oil in a medium-sized microwave safe bowl.
- Microwave on high for 15 second intervals stirring in between until chocolate is melted.
- Let cool.
- Preheat oven to 325˚F (170˚C).
- Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
- Add flour, baking powder, and salt. Mix until combined.
- Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch (20 cm by 20 cm) baking pan making sure that the parchment is overlapping the pan.
- Pour peanut butter mixture in several stripes across the top of the brownie batter.
- With a knife, swirl the peanut butter mixture into the brownie batter.
- Bake for 25-30 minutes.
- Let cool before cutting.
- Enjoy!
Nutrition Facts : Calories 494 calories, Carbohydrate 37 grams, Fat 36 grams, Fiber 4 grams, Protein 11 grams, Sugar 18 grams
PEANUT-BUTTER SWIRL BROWNIES
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
PEANUT BUTTER SWIRL BROWNIES- VEGANIZED!
I bugged these off my boyfriend and they're just too good not to share with the rest of the world. Although, admittedly, I've reduced the fat in them quite a bit. Who needs extra margarine with all the other amazing goodies in here?
Provided by White Rose Child
Categories Dessert
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 16
Steps:
- Very easy. Cream the sugar and margarine. Add the next three ingredients and mix well.
- Dump the next three dry ingredients in on top and mix well, then add the chocolate chips and almonds to combine. (NOTE: If you can find vegan peanut butter chips, use them! Amaaazing flavor! Unfortunately I can't get them anymore.).
- Spread the chocolate batter in a greased & floured 8" square pan.
- From peanut butter to egg replacer: cream these ingredients together in a separate bowl.
- Drop dollops of peanut butter into the top of the chocolate, and use a fork to swirl it in patterns like you were making a marbled cake. (Hint- you just may have a little extra safely vegan batter to sample. *wink*.
- Bake at 350 F for about 30-35 minutes. Watch them, check after 25 minutes or so and remove from oven as soon as the middle is no longer complete goo. This seems to be the key to the ultimate chewy-divine brownie experience.
- When completely cooled, cut into 16 squares, or as desired. If you don't wait, it goes pretty crumbly. (Ahem, this girl knows from experience. LOL.).
- Finally -- enjoy!
Nutrition Facts : Calories 174, Fat 8.5, SaturatedFat 1.9, Sodium 128.5, Carbohydrate 23.4, Fiber 1, Sugar 16.6, Protein 2.7
PEANUT SWIRL BROWNIES
Make a batch of Ina Garten's Peanut Swirl Brownies for Food Network.
Provided by Ina Garten
Categories dessert
Time 42m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
PEANUT BUTTER SWIRL BROWNIES
Chocolate and peanut butter--nature's best flavor combo-come together in this classic brownie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
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, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 160 mg
CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES
The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!
Provided by Liz
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
- Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
- Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
- Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g
SWIRLED PEANUT BUTTER CUP BROWNIES
These are the most peanut-buttery brownies you will ever try! You can substitute your favorite homemade brownie recipe for the mix.
Provided by ERICA76
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
- Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
- Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.5 g, Cholesterol 29.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 5.5 g, Sodium 189.4 mg, Sugar 11 g
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