Peanut Butter Brownies
250 people added this to their Recipe Box
Peanut butter is stiff, so an offset spatula is the best utensil to use for spreading.
Servings: 60 bars
Ingredients:
Peanut Butter Brownies
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per bar: about | - |
| cal | 139 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 18 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| folate | 5% |
Suggested Recipes
-
6 oz (175 g) bittersweet chocolate, chopped
4 oz (125 g) unsweetened chocolate, chopped
1/3 cup (75 mL) butter
1/3 cup (75 mL) natural peanut butter, at room temperature
2 cups (500 mL) granulated sugar
1 tsp (5 mL) vanilla
4 eggs
1-2/3 cups (400 mL) all-purpose flour
1 cup (250 mL) chopped unsalted peanuts
Pinch salt
Topping:
1/3 cup (75 mL) butter, softened
1/4 cup (50 mL) natural peanut butter, at room temperature
1/2 tsp (2 mL) vanilla
2 cups (500 mL) icing sugar
1 tbsp (15 mL) milk
3 oz (90 g) bittersweet chocolate, melted
Preparation:
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate. Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.
In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.
Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate. Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.
Additional Information
-
This recipe is part of Canadian Living's 50-Day Holiday Countdown. Don't miss a day of our exclusive holiday recipes, baking tips, decorating ideas and more. Sign up today! >>
Already a member of My CL? Just sign in to your My CL account and update your Profile page to include Canadian Living's 50-Day Holiday Countdown.
Source
Holiday Celebrations: 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »