Chocolate Peanut Butter Armageddon Brownies

Ingredients

3/4 c. butter (1.5 sticks), melted
1 1/4 c. sugar

4 eggs

2/3 c. cocoa powder

1 1/2 tsp vanilla

3/4 c. flour

1/2 tsp. salt

2/3 c. chocolate chips

3/4 c. creamy peanut butter (divided)

12 peanut butter cookies

1/2 c. peanuts

4 Butterfinger minis

2 Reeses peanut butter cups

Chocolate Drizzle

1/4 c. chocolate chips

1 tsp. butter

1 tbsp milk

Method

Preheat oven to 350° F.  Use an 8x8 inch glass baking tray and spray with non-stick cooking spray.  

First melt the butter and blend in the cocoa, eggs, vanilla and sugar.  Once smooth, blend in the flour and salt.  Add the chocolate chips and mix.  

Spread half of the batter in the pan, then layer the peanut butter cookies on top.  Microwave the peanut butter to make it spread easy.  Spread half of it over the cookies.  Spread the remaining batter and then dollop the other half of the peanut butter on top and spread evenly.  Sprinkle with peanuts.  Bake for 40 minutes.

When the brownies are done and cooled, chop the candies up and sprinkle on top.  Place chocolate chips in a small saucepot and melt with butter.  Once blended, blend in milk and drizzle over the brownies.  

Peanut Butter Rice Crispy Brownies

FOR BROWNIE BASE:
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1/3 cup dutch processed cocoa powder
1/2 cup plus 2 Tbsp boiling water
2 oz unsweetened chocolate, chopped fine
1/2 cup plus 2 Tbsp vegetable oil
4 Tbsp unsalted butter, melted
2 large eggs plus 2 large yolks
2 tsp vanilla extract
2 1/2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 tsp salt

FOR THE TOPPING:
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12 oz mini Rolos (I used homemade milk caramel sauce & it worked with no hydrogenated oils)
1 1/4 cup creamy peanut butter
1 bag semi-sweet chocolate morsels
3 Tbsp unsalted butter
2 cup crispy rice cereal

INSTRUCTIONS
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Preheat oven to 350 degrees.
Line a 13x9 baking sheet with parchment paper.

In a large mixing bowl, combine cocoa powder with boiling water. Whisk until smooth. Add unsweetened chocolate and continue to whisk until melted. Add oil and melted butter, mixture may appear curdled. Add eggs, vanilla and sugar, whisking until fully combined.
Using a rubber spatula, fold in flour and salt just until combined.

Pour batter into prepared pan, spreading into the corners of the pan. Bake for 30 minutes. Top with rolos in a single layer and return to oven for 3-5 minutes. Using a spatula, smooth melted Rolos over the top. Place on wire rack to begin cooling.

In a medium saucepan, combine peanut butter, butter and milk chocolate. Heat over low and stir constantly until mixture is smooth. Fold in cereal. Spread over warm brownies and allow to cool completely.

Once brownies have cooled, cover with foil and refrigerate for 2-4 hours (or overnight), allowing the top layer to harden. Cut into squares and enjoy!

Bret's Texas Brownies with Peanut Butter Frosting

Brownies
1 c. butter
1 c. strong coffee
1/2 c. cocoa powder

1 3/4 c. flour
1 1/2 c. sugar
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla

1/2 c. buttermilk
2 eggs

Frosting
1 c. peanut butter
1/2 c. butter
3 tbsp cream
1/2 tsp salt
2 c. powdered sugar

Oven @ 350°F
In a saucepot, put the cocoa powder and blend with the butter as it melts over medium heat.  Once you have a chocolate-butter paste, blend in the coffee and heat till nearly boiling.  Remove from heat.

In a separate mixing bowl, sift the flour, sugar, baking soda, salt, and vanilla.  Blend in the coffee/butter mixture.  Add the eggs and buttermilk and blend until smooth.

Pour into a greased 13x9 baking pan.  Bake in oven @ 350 for 30-35 minutes or until center is solid.  Use a toothpick to test if it comes out clean.

While the brownies cool, make the frosting.
Blend the peanut butter with the butter, salt and add the powdered sugar a 1/2 cup at a time.  If the mixture gets too thick, add some cream.  Blend in all the powdered sugar and if still too thick (it should be easy to spread) add another tbsp of cream.

Spread the frosting over the brownies when they are completely cool

Midnight Fudge Oat Flour Brownies - Gluten Free

1 1/3 c. oat flour or 1 1/2 – 2 cups rolled oats
1 tsp baking soda
1 tsp espresso powder
3/4 cup unsalted butter
1 1/4 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract
3 large eggs
1 1/4 cup chocolate chips
1 c. chopped walnuts

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

If using rolled oats: 
Put them in a food processor and grind the oatmeal to a fine powder. Measure out 1 1/3 cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.

Remove from heat, let cool for 15 minutes.  
Add the cocoa and salt. Stir to combine.
Add the vanilla, and then the eggs one at a time.
Whisk fully so that the mixture is smooth and glossy.
Add dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
Let cool 20 minutes before cutting and serving.

Peanut Butter Brownies with Chocolate Ganache

Peanut Butter Brownies

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
3 eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Grease a 13- by 9- by 2-inch baking pan.

Beat together butter and sugar, add peanut butter and beat until incorporated. Beat in eggs and vanilla. Mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

White Chocolate Brownies

(adapted from Anna Olsen, Sugar, Food Network Canada)
Makes 12 squares

• 1/3 cup unsalted butter, cut in pieces
• 8 ounces white chocolate, chopped
• 2 eggs
• 1/2 cup sugar
• 1/2 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• heaping 1/2 cup bitter-sweet chocolate chips

1. Preheat oven to 350° F.
2. Butter and line a 9-inch baking pan with butter and parchment.
3. Place butter in a medium-sized, heat-proof bowl. Place bowl over a pot of barely simmering water, melt butter halfway.   Add 4 ounces of the white chocolate and stir until chocolate has melted. Remove from heat and add in the remaining 4 ounces of chocolate.  Stir until chocolate has melted and mixture is smooth.
4. Place sugar and eggs in a large bowl.  Using a hand-held electric mixer on high speed beat sugar and eggs until pale and thick, about 3 minutes.  Reduce speed to medium and add vanilla and chocolate mixture, beat just to combine.
5. In a separate bowl, using a fine-mesh sieve, sift flour, baking powder and salt.  Add to egg mixture and beat until smooth.
6. Add chocolate chips, using a spatula, stir to just combine (do not over stir).
7. Pour batter into prepared pan and bake for 25 to 30 minutes or until a cake tester inserted into centre comes out clean.  Place on wire rack to cool completely. Remove from pan and cut into squares.