MILE-HIGH PEANUT BUTTER-BROWNIE PIE
Talk about layers of flavor! This Mile-High Peanut Butter-Brownie Pie combines the comforting flavors of rich brownie and peanut butter in a decadent pie that looks as incredible as it tastes. Save time and elevate your Mile-High Peanut Butter-Brownie Pie with a flaky Pillsbury™ Pie Crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h50m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
- In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
- Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 620, Carbohydrate 60 g, Cholesterol 45 mg, Fat 7 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 37 g, TransFat 2 g
PEANUT BUTTER CHEESECAKE BROWNIES
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These peanut butter cheesecake brownies are so simple to make! Thick, rich, chocolate peanut butter cheesecake perfection.
Provided by Pinch of Yum
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Prepare the brownie batter and spread into a greased 8×8 baking dish.
- Using an electric mixer, beat together the cream cheese, eggs, and sugar. Add the peanut butter, adding the cream as necessary to make the mixture more smooth. The consistency should be thick, but smooth enough to easily mix with the electric mixer. Add the vanilla and salt.
- Pour mixture over brownie batter and marble with a knife.
- Bake for 40 minutes, or until toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 244 calories, Sugar 22.2 g, Sodium 235.5 mg, Fat 11 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 0.5 g, Protein 4.6 g, Cholesterol 19 mg
PEANUT BUTTER CHEESECAKE BROWNIE PIE
This recipe takes two favorite desserts - brownies and cheesecake - and puts them into pie form. Plus, it's a peanut butter cheesecake that adds to the dish. The flavors of peanut butter and chocolate, coupled with the texture of a fudgy brownie and creamy cheesecake, make this pie irresistible. It's easy to make and a unique...
Provided by Jenny White
Categories Chocolate
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350. Press room temperature pie crust into 9" pie pan. Set aside.
- 2. Cream milk and cream cheese with electric mixer on a lower speed until smooth.
- 3. Add confectioners' sugar, peanut butter, egg, and vanilla. Mix until blended.
- 4. Mix brownies as directed on box. Pour half of the brownie mix into prepared pie crust.
- 5. Next, spoon all of the cream cheese mixture on top of the brownie layer.
- 6. Pour the rest of the brownie mixture on top. Smooth over with rubber spatula.
- 7. Cover the edges of pie with aluminum foil to prevent crust from over browning. Bake 35-40 minutes.
- 8. After 35-40 minutes, remove foil from pie and bake an additional 10-15 minutes (pie may crack on top, this is okay).
- 9. Remove pie from the oven.
- 10. Sprinkle with mini chips. Let pie cool completely (3 hours on the counter, hour and a half in the fridge). After the pie is cool, you can drizzle with the chocolate syrup if your boxed brownie included the chocolate packet.
- 11. Slice and enjoy. Watch out! It's decadent.
PEANUT BUTTER CHEESECAKE BROWNIES
Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.
- Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
- Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.7215 g, Sugar 0 g, Protein 3 g
PEANUT BUTTER BROWNIE CHEESECAKE
An indulgent cheesecake using an easy cookie crust, chunks of brownies and a rich caramel sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
- Make cookie dough as directed on pouch. Cover and refrigerate about 1 hour or until firm.
- Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake 13 to 18 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla. Pour into crust.
- In medium bowl, crumble a 4x4-inch square of cooled brownies into small pieces (about 1 1/2 cups). Reserve remaining brownies for another use. Sprinkle crumbled brownie pieces over cream cheese filling. Gently fold pieces into filling until just evenly coated.
- Bake 50 to 60 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved and surface is golden brown. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack, 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 8 hours or overnight before serving.
- To serve, carefully run knife along side of cheesecake to loosen. Remove foil and side of pan. To cut cheesecake, use long, thin blade, non-serrated knife. Dip knife into hot water after each cut, cleaning it off with paper towel. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 20 seconds or until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 105 mg, Fat 4, Fiber 0 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 39 g, TransFat 1/2 g
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