Brownies With Peanut Butter Buttercream Frosting Food

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BROWNIES WITH PEANUT BUTTER FROSTING



Brownies with Peanut Butter Frosting image

Super Rich & Decadent Chocolate Brownies with Peanut Butter Frosting. The BEST brownie you will ever have!

Provided by Kelley Simmons

Categories     Dessert

Time 40m

Number Of Ingredients 18

10 tablespoons unsalted butter (cubed)
¾ cup granulated sugar
½ cup light brown sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 tablespoon instant coffee granules
½ teaspoon baking powder
2 large eggs (cold)
2 teaspoons vanilla extract
⅔ cup all purpose flour
½ cup chocolate chunks or chocolate chips
walnuts (if desired)
1/2 cup 1 stick unsalted butter, softened
3/4 cup creamy peanut butter
2 1/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1/4 cup semi sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
  • Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
  • Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
  • Fold in the flour and chocolate chunks or chips and stir until combined. (Do not over mix)
  • Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
  • Cool completely and lift out the aluminum foil or parchment paper.Frost with peanut butter frosting and drizzle with melted chocolate.
  • Cut into 9 brownies and serve.
  • In a stand mixer with the paddle attachment cream butter and peanut butter until light and fluffy, 2-3 minutes.
  • Add in powdered sugar, milk and vanilla and mix until smooth and lump free.
  • Set aside until you are ready to frost your brownies.
  • Melt chocolate in a small saucepan or in the microwave in 15 second intervals until melted.Pour the chocolate into a small ziplock bag and cut a small snip in the corner off of the bag.Set aside until you are ready to drizzle your brownies.

Nutrition Facts : Calories 707 kcal, Carbohydrate 84 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, Cholesterol 99 mg, Sodium 349 mg, Fiber 5 g, Sugar 68 g, ServingSize 1 serving

PEANUT BUTTER FROSTING FOR BROWNIES



Peanut Butter Frosting for Brownies image

Make and share this Peanut Butter Frosting for Brownies recipe from Food.com.

Provided by KarsynnsMom

Categories     Dessert

Time 6m

Yield 1 Batch of Icing, 15 serving(s)

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Steps:

  • Prepare brownies according to box or brownie recipe, and let cool completely.
  • Mix icing ingredients together with an electric mixer until well creamed together.
  • Spread on brownies, or whatever dessert you like!

FUDGY SALTY PEANUT BUTTER BROWNIES



Fudgy Salty Peanut Butter Brownies image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h25m

Yield 12 to 16 servings

Number Of Ingredients 17

1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cups sugar
1 1/4 teaspoon pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon fine sea salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups salted cocktail peanuts
2 cups semisweet chocolate chips
7 tablespoons unsalted butter

Steps:

  • Preheat your oven to 325 degrees F.
  • For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • While the brownies are cooling make the buttercream and ganache.
  • For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
  • For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
  • Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING



Fudgy Brownies with Peanut Butter Pudding Frosting image

These rich peanut butter fudge brownies are topped with a peanut butter pudding frosting, making this a recipe the whole family will love. These are perfect for a potluck, bake sale or yummy after-dinner treat. -Amy Crook, Syracuse, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 package fudge brownie mix (13x9-inch pan size)
1-1/2 cups confectioners' sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4-1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting

Steps:

  • Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.

Nutrition Facts : Calories 236 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

FLUFFY PEANUT BUTTER FROSTING



Fluffy Peanut Butter Frosting image

The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!

Provided by NICKIE75

Categories     Desserts     Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Steps:

  • Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g

FUDGY SALTY PEANUT BUTTER BROWNIES



Fudgy Salty Peanut Butter Brownies image

This is for all my friends that adore peanut butter! These are a little time consuming, but definitely worth it! Very rich and very fantastic! Actually, you can use natural peanut butter but they will make the layer harder. Reviewers said to make about 25% more ganache, so you might try that. Taken from Anne Thornton Show: Dessert First, Episode: Brownie Bonanza

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 12-16

Number Of Ingredients 17

5/8 cup unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cups sugar
1 1/4 teaspoons pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/4 cup unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon fine sea salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups salted peanuts
2 cups semi-sweet chocolate chips
7 tablespoons unsalted butter

Steps:

  • Preheat your oven to 325 degrees F.
  • For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • While the brownies are cooling make the buttercream and ganache.
  • For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
  • For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
  • Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares. Enjoy!

PEANUT BUTTER BUTTERCREAM FROSTING



Peanut Butter Buttercream Frosting image

This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 cups.

Number Of Ingredients 5

1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERMILK BROWNIES WITH PEANUT BUTTER FROSTING RECIPE



Buttermilk Brownies with Peanut Butter Frosting Recipe image

These classic Buttermilk Brownies are rich and fudgy and topped with a creamy peanut butter frosting (my favorite combination!). This recipe is perfect for a party because it makes an entire sheet pan of brownies.

Provided by Camille Beckstrand

Categories     Dessert

Time 33m

Number Of Ingredients 16

2 cups flour
2 cups sugar
½ cup butter
½ cup shortening
1 cup water
¼ cup cocoa
½ cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
8 ounces cream cheese (1 package, softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
⅔ cup creamy peanut butter
1 cup chocolate chips (melted)
½ cup Reese's pieces

Steps:

  • In a large mixing bowl, combine the flour and the sugar. Set aside.
  • In a medium saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
  • Pour boiling mixture over the flour and sugar in the bowl.
  • Add the buttermilk, eggs, baking soda, and vanilla to the mixing bowl. Mix well using a wooden spoon or high speed on an electric mixer.
  • Pour into a well-greased baking sheet (17.5" x 11") pan.
  • Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
  • To make the frosting, mix cream cheese and butter together with a mixer until completely incorporated. Add in powdered sugar and peanut butter and mix well. If it's too thick, thin it out with a little bit of milk. If it's too thin, add some more powdered sugar.
  • Spread frosting on cooled brownies.
  • If desired, drizzle melted chocolate chips over frosting and sprinkle Reese's pieces candies on top.

Nutrition Facts : Calories 380 kcal, Carbohydrate 51 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 172 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

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From worldrecipes.org


VEGAN PEANUT BUTTER FROSTING (READY IN 10 MINUTES ...
Instructions: Add butter, peanut butter, and salt to the mixing bowl and mix for 1 to 2 minutes until smooth and creamy. Add 1 cup of the powdered sugar and mix at low speed. Once there are no more spots of dry powdered sugar, add the second cup of powdered sugar and the vanilla. Mix again at low speed.
From delightfuladventures.com


KETO PEANUT BUTTER FROSTED BROWNIES - KETO CANDY GIRL
I took my Keto Candy Girl brownies and frosted them with a peanut butter buttercream! With an electric mixer cream together the butter powdered sweetener and heavy cream add 1/2 cup peanut butter of your choice continue to beat mixture until smooth and creamy. Frost the top of the brownies and put in the freezer for about 15 to 20 minutes.
From ketocandygirl.com


PEANUT BUTTER BUTTERCREAM FROSTING - JUST SO TASTY
This peanut butter buttercream frosting is the perfect topping for brownies, cakes and cupcakes. It’s creamy, filled with peanut butter, not too sweet, and pipes beautifully. It has a fluffy texture that’s not too dense, and unlike so many frosting recipes, it’s not too sweet. It almost tastes like peanut butter soft-serve ice cream in my opinion. Ingredients. I played …
From justsotasty.com


PEANUT BUTTER BROWNIES - SWIRLS OF FLAVOR
Peanut Butter Brownies Recipe. If you love brownies and you love peanut butter and you love chocolate peanut butter cup candy then hold on to your seat because these reese cup brownies are going to blow you away!. Rich chocolate homemade brownies studded with chunks of peanut butter cup candy are baked to perfection and topped with a creamy peanut …
From swirlsofflavor.com


BROWNIES WITH PEANUT BUTTER FUDGE FROSTING - SWEET PEA'S ...
Step 2. While the brownies are baking, add the butter and peanut butter chips to a saucepan over medium low heat. Whisk to combine until the mixture is completely melted and smooth. a. b. c. Step 3. Remove the mixture from the heat and stir …
From sweetpeaskitchen.com


THE BEST CHOCOLATE FROSTED BROWNIES - CHEF SAVVY - A FOOD ...
Brownies: Prep the pan: Firstly, preheat the oven to 350 degrees and then line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter. Set aside. Melt the butter, sugar, and chocolate chips: Secondly, add butter and both sugars to a medium saucepan and stir until melted.
From chefsavvy.com


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