PEANUT BUTTER BROWNIE PIE
This recipe is from a friend of mine on Facebook.I am so glad I got the recipe from her!This is a simple yet SINFUL pie! Cook time does not include chill time. Recipezaar needed me to include the ingredients that go into the brownie mix in order to submit this recipe. I am not exactly sure of the amounts now that the brownie box has been discarded, so I am estimating the amount of water and oil. Each brownie box may be different so just go by the directions on the one you are making.
Provided by LuuvBunny
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare brownie batter as directed on package using egg, water and oil, if that is what your brownie mix directs.
- Pour into greased 9" pie plate.Bake for 30 minutes.
- Cool completely.
- Scoop out center,leaving 1/2 inch thick rim around edge and a thin layer of brownie on the bottom. Reserve brownie pieces.
- Beat milk and pudding mix with whisk for 2 minutes.
- Add 1/3 cup peanut butter; mix well.
- Stir in Cool Whip.
- Spoon onto crust; top with reserved brownie pieces.
- Microwave remaining peanut butter 1 minute; stir. Drizzle over pie.
- Refrigerate 2 hours.
MILE-HIGH PEANUT BUTTER-BROWNIE PIE
Steps:
- Heat oven to 350 degrees 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.
MILE-HIGH PEANUT BUTTER BROWNIE PIE
Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the brownie: Preheat the oven to 350 degrees F.
- Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
- Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
- Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
- For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
- For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
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.
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