Best Dark Chocolate Peanut Butter Brownies Recipes

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DARK CHOCOLATE PEANUT BUTTER BROWNIES



Dark Chocolate Peanut Butter Brownies image

First Place Winner in RSC#12! Super rich peanut butter dark chocolate brownies with a thick peanut butter topping accented with chocolate drizzle! Serving size will vary on tolerance for rich, sweet foods - the first time I made these, I cut into 20 bars and some of my guests thought that half the size would have been enough... I, on the other hand, had two!

Provided by Brooke the Cook in

Categories     Dessert

Time 45m

Yield 24-36 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 cup bittersweet chocolate chips (I use 60% Cocoa Ghirardelli baking chips)
1/8 cup chunky peanut butter or 1/8 cup creamy peanut butter
1/4 cup Splenda granular
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
2 egg whites
1/4 cup whole wheat flour
1/3 cup semisweet mini chocolate chips
1/2 cup peanut butter (NOT chunky)
1 cup powdered sugar
3 -4 tablespoons evaporated skim milk (or milk)
1 tablespoon sugar-free chocolate syrup (optional)

Steps:

  • Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
  • Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
  • Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
  • Add the flour and stir for about one minute, until batter becomes smooth and glossy.
  • Stir in mini chocolate chips.
  • Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
  • Cool on a wire rack.
  • To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
  • On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
  • Spread over cooled brownies.
  • Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
  • Store leftovers in refrigerator.

Nutrition Facts : Calories 141.8, Fat 9.1, SaturatedFat 4.2, Cholesterol 12.9, Sodium 59.7, Carbohydrate 14.9, Fiber 1.6, Sugar 11.3, Protein 3.4

DARK CHOCOLATE-PEANUT BUTTER BROWNIES RECIPE - (4.4/5)



Dark Chocolate-Peanut Butter Brownies Recipe - (4.4/5) image

Provided by á-5531

Number Of Ingredients 18

BROWNIES:
1/2 cup dark corn syrup
1/2 cup butter
6 ounces bittersweet baking chocolate, coarsely chopped
3 eggs
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon vanilla
FILLING:
2 cups chunky peanut butter
1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon vanilla
FROSTING:
1/2 cup whipping cream
6 ounces bittersweet baking chocolate, coarsely chopped
1 teaspoon vanilla
Chopped roasted peanuts, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. In 2-quart saucepan, heat corn syrup, 1/2 cup butter and 6 ounces chocolate over low heat, stirring frequently, until chocolate is melted. Remove from heat. Beat in eggs, one at a time, using wire whisk. Add flour, granulated sugar and 1 teaspoon vanilla; beat with wire whisk until batter is smooth and shiny. Spread in pan. Bake 23 to 25 minutes or just until toothpick inserted in center comes out clean (do not overbake). Cool completely, about 45 minutes. Meanwhile, in large bowl, beat peanut butter and 1/2 cup butter with electric mixer on medium speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth and fluffy. Spread over brownies. In 1-quart saucepan, heat whipping cream and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in 1 teaspoon vanilla. Cool 5 minutes. Spread frosting over peanut butter filling. Sprinkle with peanuts. Refrigerate until firm, about 1 hour. For brownies, cut into 6 rows by 6 rows.

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