Best Rachels Fantabulous Nesquik Peanut Butter Chip Brownies Recipes

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NESQUIK BROWNIES



Nesquik Brownies image

These are great moist brownies. They reminded me of Duncan Hines Deluxe brownies. Can use regular chocolate Nesquik and it won't hurt, (I asked at the site) Recipe is from verybestbaking.com

Provided by AnnNH

Categories     Bar Cookie

Time 40m

Yield 40 serving(s)

Number Of Ingredients 10

1 cup granulated sugar
3/4 cup butter, melted
2 tablespoons water
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 cups double chocolate-flavor Nestle Nesquik powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts, optional

Steps:

  • Preheat oven to 350°.
  • Grease 9 x 13 baking pan.
  • Combine sugar, butter and water in a large bowl; stir well.
  • Stir in eggs and vanilla.
  • Combine flour, Nesquik, baking powder, and salt in medium bowl; stir in sugar mixture.
  • Stir in nuts.
  • Spread into prepared pan.
  • Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky.
  • Cool in pan on wire rack.
  • Cut into bars.

Nutrition Facts : Calories 95.6, Fat 5.2, SaturatedFat 2.5, Cholesterol 18.4, Sodium 87.7, Carbohydrate 11.3, Fiber 0.5, Sugar 7.2, Protein 1.4

RACHEL'S FANTABULOUS NESQUIK PEANUT BUTTER CHIP BROWNIES



Rachel's Fantabulous Nesquik Peanut Butter Chip Brownies image

I love how well Nesquik lends itself to baking! This recipe is wonderful for doubling to take to parties and potlucks. Concocted these based off my Pink Brownies recipe, except no additional cocoa powder is needed because there's already chocolate in them. Prep Notes- you can use self-rising flour if you omit the baking soda and salt; AP and cake flours need them or else it won't come out right. If you take out the butter and use all applesauce, use another 2-3 TB or else there won't be enough moisture. If using just one serving of applesauce, those little Mott's single serves are awesome. Can also sub 3 egg whites for the eggs. And of course, the peanut butter chips are what makes it special, but sub regular chocolate chips for traditional brownies.

Provided by the80srule

Categories     Drop Cookies

Time 30m

Yield 12 brownies, 12 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1/2 cup unsweetened applesauce (use dry cup set to measure! Not a liquid measuring cup)
1/2 cup dark brown sugar
2/3 cup chocolate-flavor Nestle Nesquik powder
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup reese's peanut butter chips

Steps:

  • Semi-melt the butter in your microwave-- not completely melted, about halfway with the rest of the butter very malleable.
  • In a large mixing bowl, cream the butter, dark brown sugar, and applesauce together with an electric beater or whisk.
  • Beat in the Nesquik and vanilla.
  • Beat in the eggs or egg whites one at a time, beating well after each addition.
  • Gradually add in the cup of flour. It should have a very thick, creamy, chocolatey consistency like those frosting commercials.
  • Beat in the salt and baking soda-- skip this step and ingredients if you are using self-rising flour.
  • Whisk in the baking chips until well blended, and grease an 8x8 square pan with cooking spray.
  • Pour the mixture into the pan and make sure it is even.
  • Bake for 15-20 minutes at 375F, or until set.
  • **If doubling-- just double all the ingredients and follow the steps exactly the same, except you'll pour the mixture into a greased 11x7 pan and bake for about 25-30 minutes.

STRAWBERRY NESQUIK BROWNIES



Strawberry Nesquik Brownies image

This is my adaption to Chocolate Nesquik Brownies, using Strawberry flavor, while adding white chocolate chips-perfect for Valentine's Day occassions!! Very gooey, uber rich unique brownies!! This was created for my daughter's school Valentine's Day Party.

Provided by Wicked Creations

Categories     Dessert

Time 30m

Yield 1 9x13 pan, 32 serving(s)

Number Of Ingredients 10

1 cup granulated sugar
3/4 cup butter (melted)
2 tablespoons half-and-half
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 cups strawberry-flavor Nestle Nesquik powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees; Spray 9x13 baking pan with non-stick baking spray and set aside.
  • In a large bowl, whisk together sugar, butter and half and half.
  • Add eggs and vanilla to sugar mixture and whisk throughly.
  • In a medium bowl, combine flour, strawberry powder, baking powder and salt throughly; Stir into sugar mixture throughly.
  • Fold in white chocolate chips into batter.
  • Spread into prepared pan. Bake for 20-25 minutes or until tester comes out slightly sticky.
  • Cool in pan; Cut into bars and enjoy!
  • Footnotes.
  • Pan size can be down-sized for more fuller brownie.

CHOCOLATE PEANUT BUTTER BROWNIES



Chocolate Peanut Butter Brownies image

My husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! -Patsy Burgin, Lebanon, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 13

2 ounces unsweetened chocolate
1/2 cup butter, cubed
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
FILLING:
1-1/2 cups confectioners' sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
2 to 3 tablespoons half-and-half cream or milk
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter

Steps:

  • In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

Nutrition Facts : Fat 8 g fat (4 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 75 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.

PEANUT BUTTER CHOCOLATE CHIP BROWNIES



Peanut Butter Chocolate Chip Brownies image

I was at a "Ladies' Coffee" and one of the hostesses made these amazing peanut butter brownies. I asked her for the recipe and she was kind enough to share it with me. She said it originally had come from an issue of Bon Appetit magazine. She cut these into 25 very tiny cubes,because they are quite rich. You can cut them as large or small as you like- I generally get 16 small brownies out of one batch.

Provided by HeatherFeather

Categories     Bar Cookie

Time 1h10m

Yield 16-25 brownies

Number Of Ingredients 9

6 tablespoons sweet unsalted butter, at room temperature
1/2 cup peanut butter (I use creamy)
1 1/4 cups brown sugar, packed
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2-3/4 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • Generously grease& flour an 8" square baking pan.
  • Cream butter using an electric mixer.
  • Add peanut butter and beat until blended, scraping down the sides of the bowl with a spatula as needed.
  • Beat in brown sugar.
  • Beat in 1 egg at a time, then add the vanilla.
  • In another bowl, sift together the flour, salt, and baking powder.
  • Add the flour mixture to the peanut butter mixture and beat until blended.
  • Using a wooden spoon,stir in the chocolate chips.
  • Spread evenly into the prepared pan and bake about 37-55 minutes, or until top is lightly browned all over and no longer shiny, and a toothpick poked in the center comes out with just a few moist crumbs stuck to it (as opposed to wet and goopy batter); check early - the earlier you pull them out of the oven, the more moist they will be.
  • Let cool before cutting; they should be like moist, fudgey brownies in texture and they will firm up when they are fully cooled.

Nutrition Facts : Calories 206.9, Fat 10.6, SaturatedFat 4.6, Cholesterol 37.6, Sodium 112.8, Carbohydrate 26.3, Fiber 0.9, Sugar 20.3, Protein 3.7

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