3 INGREDIENT HOMEMADE PEANUT BUTTER BROWNIES
I hope you like my recipe for 3 ingredient homemade peanut butter brownies.
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Ingredients
500 Grams of smooth peanut butter
1/2 Cup of self raising flour
2 Eggs Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Fudgy Peanut Butter Brownies | How Tasty Channel
How to make fudgy brownies stuffed with gooey peanut butter filling. Slightly crispy outside with a crinkle top crust, they are rich in chocolate with creamy peanut butter: they melt in your mouth!
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Chewy Brownies with PEANUT BUTTER!
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Peanut Butter Brownies
½ cup butter, unsalted
1 cup semi sweet chocolate chips
⅓ cup brown sugar
⅔ cup white sugar
2 eggs
½ tsp kosher salt
1 tsp vanilla extract
⅓ cup flour
⅓ cup cocoa powder
¼ tsp baking powder
¼ cup peanut butter (natural, creamy)
1 tbsp powdered sugar
In a double boiler, melt the chocolate chips and butter. Mix well then remove from heat and set aside.
In another bowl, mix eggs until frothy then add the sugars. Mix again and then add kosher salt, and vanilla extract. Give it another mix and then add the cooled chocolate mixture into the bowl.
Sprinkle in the baking powder, flour, and cocoa powder and mix just until combined.
Pour batter into an 8x8 baking pan lined with parchment paper.
Drizzle the peanut butter mixed with powdered sugar and swirl into the batter.
Bake at 350 for 20-22 minutes. Remove and cool completely. Enjoy!!
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How to Make Peanut Butter Brownies
These Peanut Butter Brownies are made with swirls of fudgy chocolate brownie and soft, chewy, peanut butter blondies!
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BROWNIE BATTER
3/4 cup unsalted butter cut into Tablespoon-sized pieces (170g)
1/2 cup semisweet chocolate chips (90g)
1/2 cup natural cocoa powder (50g)
1/2 cup granulated sugar (100g)
1 cup light brown sugar, firmly packed (200g)
2 large eggs + 1 egg yolk, room temperature preferred
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour 125g
1/3 cup mini choc chips, (85g)
PEANUT BUTTER BATTER
1/2 cup butter, softened (113g)
1/2 cup creamy peanut butter (140g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar, firmly packed (100g)
1 large egg
1 teaspoon vanilla extract
1 1/3 cups flour (167g)
1/2 teaspoon cornstarch
1/4 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon milk
2/3 cup Reeses pieces, optional
Instructions
00:00 Introduction
00:14 Preheat oven to 350F and prepare a 9x13 glass baking dish¹ by spraying with baking spray. Prepare Brownie batter first:
BROWNIE BATTER
00:19 In a large, microwave-safe bowl, combine butter and ½ cup semisweet chocolate chips. Heat in 20-second increments (stirring well in between) until chocolate and butter are melted and mixture is smooth.
00:53 Add cocoa powder and sugars and stir well.
01:08 Stir in eggs, egg yolk, vanilla extract, and salt.
01:36 Add flour and stir well. Stir in mini chocolate chips, if using. Set aside while you prepare peanut butter blondie batter.
PEANUT BUTTER BLONDIES
02:17 Using an electric mixer or stand mixer, cream together butter, peanut butter, and sugars until creamy and well-combined.
02:50 Add egg and vanilla extract and stir well.
03:00 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
03:25 Gradually add flour mixture to peanut butter mixture and stir until well. Add milk and stir until ingredients are completely combined.
03:55 Use a spoon or spatula to stir in Reese’s pieces candy pieces, if using.
04:23 Alternate dropping heaping spoonfuls of brownie batter and peanut butter blondie batter into your prepared pan. Use a knife to swirl and make sure the batter is evenly distributed. Top with additional candy pieces, if desired.
05:24 Transfer to 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
05:35 Allow brownies to cool in pan before slicing and serving.
Notes:
¹You may use a metal pan instead, just keep in mind that the peanut butter brownies may cook faster so start checking them sooner than the 35 minutes recommended in the recipe.
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Peanut Butter Banana Brownies - Vegan & Gluten-Free
These peanut butter banana brownies are rich in flavor and texture, with a combination of creamy peanut butter and ripe bananas that lend a moist and sweet taste. Not only are they vegan and gluten-free, but they’re also incredibly easy to make!
Full recipe:
Peanut Butter Brownies
Peanut butter brownies made with @FixandFogg Crunchy Peanut Butter, @TonysChocolonely Milk Chocolate and dipped in @Boringmilk Oat Milk. All found at @StAli’s Pantry in store or online - link in bio.
Ingredients:
- 240g (8.5 oz) Fix and Fogg Crunchy Peanut Butter
- 220g (7.8 oz) Tony's Chocolonely Milk Chocolate
- 280g (9.9 oz) brown sugar
- 3 large eggs at room temperature
- 100g (3.5 oz) self-raising flour
Method:
1. Preheat your oven to 160°C (320°F).
2. Place 180g of the chocolate, 200g of the peanut butter, and the brown sugar into a pot over medium heat.
3. Stirring consistently, cook until the sugar just starts to melt.
4. Remove from the heat and leave at room temperature to cool for 10 minutes. Then add the eggs in one at a time, mixing in between.
5. Fold the flour through the batter.
6. Warm the remaining chocolate and peanut butter separately in the microwave.
7. Line an oven-safe tin or cast-iron pan with paper and lightly grease.
8. Pour the batter into the pan, then drizzle the melted peanut butter and chocolate on top.
9. Bake in the oven for 25 minutes.
10. For best results, let the brownies cool completely before cutting into them and eating.
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