Best 9 Peanut Butter Cream Topped Brownies Recipes

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

PEANUT BUTTER CREAM-TOPPED BROWNIES

Steps:

• BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
• In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
• Add the chocolate chips; stir until completely melted.
• Next, add the eggs and vanilla. Mix with a spoon until well blended.
• In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
• Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
• PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
• Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
• Frost the brownies once they are completely cool.
• CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
• Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
• Cover and store the brownies in the refrigerator.

PEANUT BUTTER BROWNIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
• In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
• Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.

CHEWY PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

SUPER PEANUT BUTTER FILLED BROWNIES

Steps:

• Preheat oven to 350.
• In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
• In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
• Add flour, salt and melted chocolate.
• Stir to combine.
• Pour into a greased 9 in square baking pan.
• Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
• Do not overbake.
• Cool.
• For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
• Slowly add powdered sugar, mixture will be a bit crumbly.
• Blend in cream until mixture is fluffy and reaches desired spreading consistency.
• Spread over cooled brownies, cover and chill until firm.
• For glaze, melt chocolate and butter in saucepan, stir until smooth.
• Drizzle over the filling.
• Chill well before cutting.
• Let sit at room temperature for 10 - 15 minutes before serving.
• You don't want to serve these ice cold out of the refrigerator.

PEANUT BUTTER BROWNIES

Steps:

• In a bowl, cream butter, peanut butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and baking powder; add to creamed mixture just until blended. Pour into a greased 13x9-in. baking pan. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

PEANUT BUTTER BROWNIES

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.

OUTRAGEOUS STACKED PEANUT BUTTER BROWNIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan, and line with cooking parchment paper, leaving an overhang on the two longer sides.
• In medium bowl, make peanut butter cookie dough as directed on pouch.
• In another medium bowl, make brownie batter as directed on box.
• Crumble cookie dough in pan; using offset spatula, press and spread cookie dough into thin even layer. Top cookie dough layer with even layer of sandwich cookies and candies. Spread brownie batter over top of cookie dough, sandwich cookies and peanut butter cups to cover completely.
• Bake about 30 minutes or until toothpick inserted in brownie comes out with few sticky crumbs. Cool completely on cooling rack. To make the optional peanut butter drizzle, mix peanut butter and coconut oil in small microwavable bowl and microwave uncovered on High at 30-second intervals until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows.

THREE-LAYER PEANUT BUTTER BROWNIES RECIPE BY TASTY

Steps:

• Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
• Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
• Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate.
• Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
• Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
• Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
• Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
• Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
• Return the brownies to the freezer until the ganache sets, about 15 minutes.
• Cut the brownies into 9 squares.
• Enjoy!