Chewy Peanut Butter Brownies–YUM!

Let me start by saying that I am a huge peanut butter fanatic. I love the stuff so much that I eat it straight from the jar with a spoon. So when I saw these chewy peanut butter brownies, I knew I had to make them.

All I can say is they are really very good. Surprisingly, they’re not too sweet either. That was something I appreciated since most of these types of food are a little heavy on the sugar. The amounts in the recipe are just right.

Peanut Butter

Since the flavor depends upon it, use a good-tasting peanut butter. This can be your favorite brand and it doesn’t have to cost a fortune. For my taste, the best one is Walmart’s house label. It has a rich, deep peanutty taste that beats the more expensive brand in my opinion.

A honey roasted variety would work well here too. As far as crunchy peanut butter goes, it would probably be OK to use although I have never tried it. If. you use it and get good results, please let me know so I can list it as an option.

Like Chocolate?

OK I know–who doesn’t. However you can dress up these brownies by drizzling some melted chocolate on top. You could really get bold and top them with chocolate frosting.

Personally, I think the drizzle would work best here. That way there’s no overkill with flavor. Chocolate is strong so it may mask the peanutty taste.

The drizzle I’d use is a simple ganache. That’s about 1/2 cup of chocolate chips and 2 tablespoons of heavy cream where you just nuke and stir. The best part is whatever is left over hardens to a great bark-like texture. I spread the leftover on wax paper and just let it solidify. Delicious!

The Recipe

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Chewy Peanut Butter Brownies

For peanut butter lovers

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Snack

Cuisine: American

Keyword: brownies that don't have chocolate, peanut butter brownies

Servings: 9

Calories: 315kcal

Author: Judith Hannemann

Ingredients

• 1/2 cup creamy peanut butter
• 1/3 cup unsalted butter softened
• 2/3 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt

US Customary - Metric

Instructions

• Preheat oven to 350F/180C. Grease a 9 x 9-inch baking pan. Set aside
• In a medium bowl, cream the peanut butter and butter. Gradually add the sugars, beating until light and fluffy.
• Add the eggs, beating well after each. Blend in the vanilla.
• Mix the flour, baking powder and salt. Stir into the peanut butter mixture, blending well.
• Turn into prepared pan, making an even layer.
• Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Cool and cut into 9 portions.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 145mg | Potassium: 173mg | Fiber: 1g | Sugar: 28g | Vitamin A: 263IU | Calcium: 46mg | Iron: 1mg

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Brownies: America’s Favorite

Who doesn’t love brownies? They are a national favorite since there’s so many ways to make them. The ways range from simple to gourmet.

These bourbon pecan pie brownies come in somewhere in between. The base is as simple as you can get. In fact, the base is so simple it’s a mix. So as a result, there’s no work there.

It’s the topping that’s the interesting part of these brownies. It consists of a luscious pecan pie concoction to which you add a tad of bourbon. The liquor, of course, may be left out if you don’t appreciate the taste or are going to serve it to the kiddos.

The Basic Brownie

As stated, the brownie itself is from a mix. There’s plenty of varieties in these mixes now, so choose what you like. Just make sure the mix is also for the 13 x 9-inch size because that’s the size pan you’ll be using to make these. Remember you also need the ingredients that the box calls for.

Alternatively, you can make your own from-scratch brownies. Brownies are not difficult to make and you likely have all the necessary ingredients on hand. The only caveat is that with your own recipe, as for the box mix, there must be enough to make the 13 x 9-inch size.

Pecan Pie Topping

Here is where I’d say to use the high-quality ingredients. The topping is the major flavor for these brownies.

I usually lightly toast pecans, but here it’s not necessary. In fact since they are so expensive, I’d opt for buying pieces or chopped pecans. First of all, it will save time and I find they’re generally cheaper than the ones sold whole. Whole doesn’t do much here, unlike the pie where they’re decorative. Here, the topping is cooked so whole are bound to be broken just from the cooking process.

The bourbon is optional. If you’re serving this treat to grown-ups, it’s an interesting taste. However, kiddos may not appreciate the taste; the alcohol is evaporated in the cooking so no worries there. It’s just a taste that young children as a rule do not appreciate.

The Recipe

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Pecan Pie Brownies

Brownies for grown ups

Prep Time20 minutes mins

Cook Time45 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: bourbon brownies, gourmet brownies with liquor, pecan pie brownies

Servings: 12

Calories: 362kcal

Author: Judith Hannemann

Ingredients

• 1 box brownie mix 13 x 9 size plus ingredients stated on box

PECAN PIE FILLING:

• 1 cup sugar
• 1 1/2 cups light corn syrup
• 4 eggs
• 1/4 cup unsalted butter
• 1 1/2 tsp vanilla extract
• 2 tbs bourbon
• 2 cups pecans roughly chopped

US Customary - Metric

Instructions

• Preheat oven according to brownie package instructions.
• Whisk together the sugar, corn syrup, eggs, butter, bourbon and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.
• Mix brownies according to package instructions.
• Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below
• As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.
• When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.
• Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.
• Let cool to room temperature before cutting.

Nutrition

Serving: 1brownie | Calories: 362kcal | Carbohydrates: 52g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 48mg | Potassium: 88mg | Fiber: 2g | Sugar: 50g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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This Treat Takes Very Little Time

These brownies look like they are a lot of work, but you will be surprised at how ridiculously easy they are.

I used to make something similar years ago where the recipe was entirely from scratch. Not that brownies from scratch are hard, but there were other factors involved that made it somewhat involved to make. The center was mini marshmallows that you melted in the oven over the almost-baked brownies. Try spreading that evenly across the top! However, the hardest part was cutting them. I always joked you needed a chainsaw to do it. Of course they were delicious, but my hands were sore for hours after cutting them.

This recipe uses convenience ingredients and are much easier to cut. The recipe came from a recent ad for a local supermarket because it featured items they had on sale for that week.

Your Choice For Frosting

The recipe called for vanilla and that’s what I used. However, you can use any white frosting you want because there’s several flavors to choose from.

They would also taste fantastic with your own homemade cream cheese frosting because the cream cheese would add a little sharpness to offset the sweetness. Cream cheese frosting also comes pre-made in the tub but I find that has a rather unpleasant aftertaste to it so that’s why I wouldn’t use it.

The frosting, unlike the melted mini marshmallows, is easy to cut through. It also gives these brownies an interesting texture. The base is chewy, the center is creamy and the topping is crunchy. It’s delightful. I must add that at first I thought it might be way too sweet, but it’s not!

No Fancy Mix Needed

Don’t be tempted to buy a fancy brownie mix with add-ins because you don’t need it. A plain old (and cheap) store brand will do nicely here. I’ve found most store-brand brownie mixes are just as good, if not better, than national brands so there’s no need to go overboard with it.

Watch The Video

The Recipe

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Triple-Decker Brownies

Make sure to leave a couple of these triple-decker brownies for Santa! These are so easy, you’ll make them year round.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 347kcal

Author: Judith Hannemann

Ingredients

• 1 boxed brownie mix 13x9 size brownie mix plus ingredients listed on the box
• 1 tub vanilla frosting see NOTES
• 3/4 cup coarsely chopped cocktail peanuts
• 12 oz semi-sweet chocolate chips
• 3 cups crisp rice cereal
• 1 cup smooth peanut butter

Instructions

• Preheat oven to 350 degrees F. Grease or spray a 13 x 9-inch baking dish.
• Prepare brownie mix as per box directions. Spread in the pan and bake for the length of time stated on the box for a 13 x 9-inch pan. Cool completely.
• Spread the tub of frosting on top of the cooled brownies. Sprinkle with the chopped peanuts. Refrigerate while making the topping.
• In a large heavy saucepan melt the chocolate chips and peanut butter over low heat, stirring constantly until no lumps remain. Add the rice cereal and stir well, making sure that all the cereal is coated with the chocolate mixture. Spread the topping mixture evenly across the top of the brownies. Chill for at least 1 hour before cutting.

Notes

You can substitute any white icing for the vanilla. You may also substitute your own homemade cream cheese frosting.

Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 28g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 122mg | Potassium: 378mg | Fiber: 4g | Sugar: 12g | Vitamin A: 14IU | Calcium: 35mg | Iron: 3mg

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Blonde brownies are probably one of the easiest bar cookies you can make. They’re also perfect for the upcoming holidays.

Chocolate Is An Add-in

Blonde brownies aren’t entirely without chocolate. Chocolate appears in the form of chocolate morsels!

While you still get some good chocolate flavor, it’s not overpowering. I suggest using mini chips because they disperse better and you can use half the amount called for with regular-sized morsels because they do disperse better in any batter. I used regular size because that’s what I had on hand, but I do prefer the minis.

Great Butterscotchy Flavor

That great taste of butterscotch comes from the amount of brown sugar in the recipe combined with the butter.

Since much of the flavor derives from butter, please resist the urge to use margarine. The taste, of course, will not be as good.

If you like them, you could also use butterscotch chips instead of chocolate chips. They are a good substitute in case you’re feeding anyone with a chocolate allergy. They don’t taste bad either!

Another thing you could do is use half butterscotch and half chocolate chips. That’s a wonderful flavor combo.

Easy Peasy

These are one of the easiest bar cookies I make. There’s no muss or fuss to them and they come together in a jiffy.

Where nothing beats those “one-bowl brownies” for ease and especially clean up, these blonde brownies come pretty close!

Because they are easy and a bit different, they’re an excellent holiday cookie. I’m sure Santa wouldn’t mind a couple of these with a glass of milk!

The Recipe

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Blonde Brownies

Blonde brownies are probably one of the easiest bar cookies you can make. They’re also perfect for the upcoming holidays.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: cookies, desserts

Cuisine: American

Keyword: bar cookies, blonde brownies, brownie recipe

Servings: 24

Calories: 201kcal

Author: Judith Hannemann

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups packed brown sugar
• 3/4 cup 1 1/2 sticks butter or margarine, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips see NOTES

Instructions

• Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
• Bake for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack.

Notes

If using mini morsels, use HALF the amount (1/2 cup)

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 96mg | Fiber: 1g | Sugar: 20g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

*Adapted from Pillsbury

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Three layers of deliciousness–brownie base, creamy coconut center and light airy topping! Serve it chilled or for a real treat, frozen!

I like a good dessert. But I really love a dessert that not only is scrumptious, but easy too!

These bars take advantage of three convenience ingredients–brownie mix, instant pudding mix and whipped topping.

I made the brownie mix up for fudgy brownies. It make a nice solid base for this. Cake-like brownies might work too, but I feel that a more compact texture works better here. I used a mix that makes a 13 x 9-inch batch. However if you want to make your own from-scratch brownies, go right ahead, but make sure the recipe is enough to fill a 13 x 9 pan.

The center is coconut-flavored pudding made up like a pie filling. I use well-chilled undiluted evaporated milk for part of the required amount of milk. This makes a very creamy and velvety texture. If you can’t get the coconut cream variety of the pudding, then vanilla pudding with 1/4 cup coconut added would be a good substitute. If you hate coconut, then just make the straight vanilla pudding with no additions. I love the stuff, but I know a number of folks who really don’t do coconut.

As far as the topping goes, I used plain old whipped topping. This is a product I’ve grown to like–especially since the ultra-pasteurized creams don’t hold up when whipped and commercial stabilizers won’t work in ultra-pasteurized creams. Believe me, I LOVE the real thing, but now it produces inferior results–especially if whatever you put it on will not be eaten in it’s entirety the day it’s made.

I used chocolate sprinkles to finish this off, but a nice hot fudge sauce drizzled on top would be really nice. So would flaked coconut.

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Triple Layer Coconut Cream Brownie Bars

Three layers of deliciousness–brownie base, creamy coconut center and light airy topping! Serve it chilled or for a real treat, frozen!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: cakes, desserts

Cuisine: American

Keyword: brownie recipes, coconut cream

Servings: 12

Calories: 369kcal

Author: Judith Hannemann

Ingredients

• 1 box brownie mix--the size that makes a 13 x 9 sized pan plus required ingredients
• 2 pkgs 4-serving size each coconut cream instant pudding mix (see NOTES)
• 1 - 12 oz can evaporated milk chilled
• 1 cup cold milk
• 2 - 8 oz tubs whipped topping

GARNISH

• 1/4 cup chocolate sprinkles

Instructions

• Prepare brownies as chewy/fudgy option on package. Bake for the time directed on box.
• Let brownies cool completely.
• Make up pudding layer by placing the evaporated milk and regular milk in a large bowl. Add the packages of pudding mix and whisk for 2 minutes.
• Fold in 1 tub of whipped topping; spread over cooled brownies.
• Frost top with the remaining tub of whipped topping.
• Refrigerate at least 3 hours before serving. If desired, this can be frozen and served frozen. If you want to serve it frozen, then freeze for at least 4 hours.

Notes

You can use vanilla if you can't find coconut cream flavor

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 61g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 284mg | Potassium: 147mg | Fiber: 1g | Sugar: 46g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg

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Death by chocolate…brownies in a cup.  There’s no better way to “go”!  Pssst–there’s a giveaway tucked in this post too.

Baking mug cakes is not a new idea.  It’s the “in” thing to do lately.

Ooh La La–CHOCOLATE!!!

Here, I’ve done a cheesecake brownie.  It’s rich and chocolatey with a nice rich cheesecake surprise filling.  The cheesecake portion is not made with eggs.  It’s not custardy–it’s caky which works SO well in this brownie.

What I’ve done here is add even more chocolate!  I’ve drizzled it all messy and such (I love that look) with some of my homemade fudge sauce–the recipe is in a link in the recipe–and added super SUPER dark bittersweet chocolate chips on top. I just had to buy them when I first saw them. The ones I got are Ghiardelli and they are 70% cacao and to die for!!!

Warning!!!  Rocky chocolate road ahead!!

Notice the cups?  I just love these!  They are from Revol’s Crumpled line.  They come in all different sizes but what I’ve shown here is the Espresso size.  They are about a 4 fluid ounce capacity and perfect for baking rich stuff like this in so you can enjoy BUT control the portion.

Well, we’re giving away a set of these cups–and you’ll get your choice of color or flag or design or whatever you want! Take a look over at the Revol website to see.

Revol Crumpled Cups

Revol will tell you this is more than a coffee cup!  That’s because you can bake in it too.  It has the same properties as all of their fine bakeware–durable, oven safe to 575 degrees F, and has that classic French look.

There’ll Always Be an England, Vive La France, and the plain white

Death By Chocolate Cheesecake Brownie Cups

• *Brownie:
• 2 cups sugar
• 1 1/4 cup flour
• 1/4 tsp salt
• 6 tbs baking cocoa
• 4 eggs, beaten
• 3/4 cup oil
• 1 tsp vanilla
• 
  
• Cheesecake Filling:
• 6 oz cream cheese or Neufchatel cheese
• 3 tbs very soft butter
• 1 tsp vanilla
• 2 tbs flour
• 1/3 cup sugar
• 
  
• Topping:
• 1 cup Fudge Sauce**
• 1/2 cup 70% cacao chocolate chips

*Any brownie mix of your choice can be substituted.
**Any commercial hot fudge sauce may be substituted.


NOTE:  I used Revol Crumpled espresso-sized cups for this recipe.  However, they can be made as cupcakes and that is how the directions are stated.


Preheat oven to 350 degrees F.  Line 12 muffin/cupcake cups with paper liners.


Mix all brownie ingredients till well blended. 


In a separate bowl, mix all cheesecake ingredients till well blended.  The cheesecake mixture will be very thick!


Pour brownie batter in each cup, filling about 1/2 full (an ice cream scoop works well for this). Put a dollop of cheesecake filling on top of batter in each brownie cup (I found about 2 tsp was the right amount to distribute it evenly between each cup).


Top each brownie with about 1-2 tsp of remaining brownie batter.


Bake at 350 for 20-25 minutes, or until cake tester comes out clean.  If you are going to bake in the Revol Crumpled Espresso cups, you will have to bake for 30-35 minutes.


Microwave the fudge sauce until it’s a consistency you can drizzle (about 20 seconds on HI in a 1000W oven).


Drizzle liberally over each cupcake and the messier it looks, the BETTER.  Top with chocolate chips.


Makes 12 cupcakes or 6 Revol cups.

Death By Chocolate Cheesecake Brownie Cups

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No-Bake Brownies

Is it fudge or a brownie?  You taste and decide.

My opinion on these is that it’s somewhere in between fudge and a brownie.  Creamy like fudge, but less dense.

What I like about these is that unlike fudge and some baked brownie recipes, these are not sickeningly sweet, despite the amount of sugar used.

If you wanted to cut down the sugar some, substitute the graham crumbs for saltines.  That would probably work and give a different turn on the texture.

No-Bake Brownies

The original recipe, which was from an ancient Bake-Off book from the late 1950s called for all butter, but these days I’m into subbing coconut oil for at least 1/2 the butter.  You can substitute all coconut oil if you wish and an unprocessed coconut oil would add a nice coconutty flavor!  They could probably be made entirely vegan with a soy/almond/coconut milk substitution, HOWEVER (and it’s a big HOWEVER) it would have to mimic evaporated milk…most of the water content would have to be removed.  I’m not even sure if they sell such a thing…but if they do, it’s probably a safe substitution.  If you choose to use any of the above in their normal state, the sugar/milk mixture will have to be boiled longer–to what is known as “soft-ball” stage, so you’d need a candy thermometer.  But do this at your own risk, because I’m not sure what your results will be.  They’ll be TASTY but they may not set up.

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No-Bake Brownies

These no-bake brownies make the perfect last minute dessert!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: desserts

Cuisine: American

Keyword: brownie recipe, no bake brownies, no bake recipe

Servings: 9

Calories: 564kcal

Author: Judith Hannemann

Ingredients

• 1 cup evaporated milk
• 2 cups sugar
• 1/2 cup butter I used 1/2 butter, 1/2 coconut oil
• 3/4 cup all purpose flour
• 1 cup chocolate chips
• 1 cup chopped walnuts
• 1 cup graham cracker crumbs

Instructions

• Spray or grease a 8 x 8 or 9 x 9 inch pan. Set aside.
• Place evaporated milk, sugar and butter in a large, deep saucepan. Bring to boil over medium heat, stirring constantly. When mixture begins to boil, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Mixture will foam and rise…you need a DEEP saucepan as the volume will double when boiling…this is important!!!
• Add the flour, chocolate chips, walnuts and graham cracker crumbs. Stir until well combined.
• Pour in prepared pan and allow to cool. Pan may also be placed in the refrigerator to speed the cooling process (about 30 minutes in refrigerator).
• Cut into 9 bars when cool.

Nutrition

Serving: 1brownie | Calories: 564kcal | Carbohydrates: 78g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 38mg | Sodium: 196mg | Potassium: 171mg | Fiber: 2g | Sugar: 62g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

No-Bake Brownies

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So easy yet so rich.  The salt in the pretzels kicks up the taste of the chocolate.

I was looking at Pinterest a few weeks ago and this caught my eye.  

All the pin did was show, in pictures, what was done.  I thought that was a really NEAT idea and sort of works in this chocolate/caramel/salt craze that we’re in now.

This is so SO easy and worthy to serve to company.  You’ll get many compliments!  Feel free to substitute your own homemade brownies for the mix if you wish.  This is a no-fail recipe!


Pretzel Brownies with Caramel Sauce

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Poke cakes seem to be all over the internet.  I got an email the other night from one of my cooking sites featuring a lemon one with lemon curd in it.  I was seriously thinking of this BUT I had just made lemon bars so I wanted something a bit different.

I got to thinking I had a box of brownie mix I’d picked up on a sale a week or two before that I wanted to use, so I thought I’d try a “poke” style brownie.  If it didn’t set up, I could always use the experiment in something else.  Plus, I don’t recall ever seeing anything like this…not saying it doesn’t exist somewhere, just that I haven’t seen it personally.

I started with a mix (it was Duncan Hines Dark Chocolate I believe), but you could make a from-scratch recipe, just make sure they are cake-like brownies.  Even made from scratch, the whole thing is SUPER easy.  Make double the sauce recipe if you like.  If there’s leftover, it refrigerates and keeps well.  This is the same sauce I use when I make my peanut butter swirl ice cream (hint–I’ll have a home-made ice cream recipe up shortly ).  All you have to do is nuke the refrigerated sauce for about 15 seconds to get it all liquidy again.




Peanut Butter Poke Brownies

Serves 9–store any leftovers in the refrigerator.

Peanut Butter Poke Brownies

Peanut Butter Poke Brownies

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When I came across this on Pinterest, I knew I had to have it…and I wasn’t wrong!!!

Lemonade “Brownies”

• 3/4 cup flour
• 3/4 cup sugar
• 1/2 cup butter (unsalted was recommended) softened
• 1/4 tsp salt
• 4 egg whites or 2 whole eggs
• 2 tbs lemon zest
• 2 tbs lemon juice
• Glaze:
• 1 cup powdered sugar
• 3 tbs lemon zest
• 3-4 tbs lemon juice

Lemonade Brownies

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