Milk Chocolate Chunk and Peanut Butter Blondies

Source: Carole Bloom's The Essential Baker
Makes 16 2-inch squares

3 oz (6 Tbsp) unsalted butter, softened
1/2 cup natural-style, chunky peanut butter
1 1/4 cups firmly packed light brown sugar
2 extra-large eggs, at room temperature
2 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
5 oz milk chocolate, chopped into small chunks

Center a rack in the oven and preheat it to 350 degrees. Line the baking pan with aluminum foil and grease the inside of the foil.

Place the butter in a large bowl and beat the butter on medium speed until it's fluffy, about 2 minutes.

Add the peanut butter and cream together. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula.

Add the sugar to the mixture and cream together.

One at a time, add the eggs to the peanut butter mixture and beat well after each addition. Add the vanilla and blend completely.

Sift together the flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture in two stages and stir together thoroughly.

Add the chocolate chunks to the batter and stir to distribute evenly.

Pour the batter into the prepared pan and use a spatula to spread it evenly. Bake the brownies for 35-40 minutes, until a toothpick inserted in the center comes out slightly moist.

Remove pan from the oven and cool completely on a rack. Lift the brownies from the pan with the aluminum foil and carefully peal the foil away from the sides. Cut into 4 equal-sized rows in each direction.

*Similar to Chewy Peanut Butter Blondies

Peanuttiest Blondies

Ingredients:
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup peanut butter- crunchy or creamy
5 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs
½ teaspoon vanilla extract
1 cup coarsely chopped salted peanuts
6 ounces semisweet or milk chocolate (I used 1 cup store-bought chocolate chips)

Directions:
Preheat oven to 350 degrees Fahrenheit. Line a 9 inch square baking pan with foil, butter foil, and put pan on baking sheet.
Whisk the flour, baking powder, cinnamon, baking soda, and salt.
Beat butter and peanut butter on medium speed until smooth. Add both the sugars and beat for 1 to 2 minutes, until well incorporated into the butter. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. If the chunky ingredients aren’t mixed in after a few seconds, just finish the job with a sturdy spatula- don’t overmix the dough. Scrape the dough into the prepared pan.
Bake the blondies for 40 to 50 minutes, or until they turn a deep honey brown and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to room temperature.
When it is completely cool, carefully lift the blondies out of the pan, using the foil edges as handles, and turn them out onto a rack. Peel away the foil and invert onto a cutting board. Use a long knife to cut into 16 bars, each roughly 2 and ¼ inches on a side. Wrapped well, these blondies will keep for about 3 days at room temperature or for up to 2 month in the freezer.

Cocoa Buttermilk Birthday Cake with Peanut Butter Frosting

Ingredients:

2 cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 and ½ cups granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)

Directions:

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.

To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.

Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)

To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.

Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.

Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.

Peanut butter frosting:
from Barefoot Contessa

Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Peanut Butter Blondies

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

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. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour and salt 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.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden in the back of the freezer.

Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Makes an 8-inch triple-layer cake;
2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup neutral vegetable oil, such as canola, soybean or vegetable blend

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

Makes about 5 cups
10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Peanut Butter & Fudge Brownies with Salted Peanuts

Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting:
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/4 cup unsalted butter, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

Ganache:
7 ounces bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter, room temperature

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

For ganache:
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Michelle's Peanut Butter Marbled Brownies

  1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet or milk chocolate chips

2 (3 ounce) packages cream cheese, softened
1/2 cup peanut butter *[up to 3/4 cup]
1/4 cup white sugar
1 egg
2 tablespoons milk


1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

Marbled Peanut Butter Brownies

Brownies:

1/3 cup butter

2 squares unsweetened chocolate

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs 

1 cup sugar

1 teaspoon vanilla

Topping:

1/3 cup peanut butter

2 tablespoons butter, softened

2 tablespoons sugar

1 tablespoon flour

1 egg

Brownies:

Melt butter and chocolate together. Set aside to cool.
In a small bowl mix flour, baking powder and salt together.
In a large mixing bowl, beat the eggs and sugar together until light. Add the vanilla. Stir in the flour mixture, and the cooled chocolate mixture.
Pour into a greased 8 inch square pan.

Topping:

Beat all ingredients together until smooth.
Drop spoonfuls of peanut butter mixture over the brownie layer. Run a knife through the cake to marble.
Bake at 350 degrees F. for 25 to 30 minutes. Cool, and cut in squares.

Layered Chocolate Peanut Butter Brownies



Brownie Layer:

4 squares (4 oz) unsweetened chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp vanilla

1 cup flour

1 cup chopped peanuts



Peanut Butter Layer:

1 cup peanut butter

1/2 cup powdered sugar

1 tsp vanilla



Glaze
:
4 squares (4 oz) semi-sweet chocolate

1/4 cup butter



1. In a double boiler melt unsweetened chocolate and 3/4 cup butter. Stir until completely melted. Remove from heat.

2. Stir in sugar. Mix in eggs, vanilla, flour and peanuts.

3. Spread in a greased 13" x 9" baking dish and bake for 30 minutes at 350F. Cool in pan.

4. Mix peanut butter, powdered sugar and vanilla. Spread over brownies.

5. In double boiler, melt semi-sweet chocolate and 1/4 cup butter. Stir until chocolate is completely melted. Spread over peanut butter layer.

6. Cool until set. Cut into squares.

Chocolate Chip Peanut Butter Blondies

1 cup margarine
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.
3. Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool in pan, then cut into squares.

Chewy Peanut Butter Blondies

1 cup peanut butter
2/3 cup margarine, softened
1-1/3 cups white sugar
1 cup packed brown sugar
4 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. *recipe has been doubled, larger pan is needed
2. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
3. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 32 squares.

Betty Crocker Chocolate-Stuffed Peanut Butter Blondies

1 1/3 cups packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate-covered reese's peanut butter cups, unwrapped (from 15.6-oz bag)
1/2 cup milk chocolate chips

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

Marbled Peanut Butter & Nutella Brownies

6 tablespoons unsalted butter, softened

1 1/4 cup packed brown sugar

1 teaspoon vanilla extract

1/2 cup peanut butter (I used crunchy)

2 large eggs

3/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Swirl Mixture:

1 1/2 oz dark or dark chocolate with hazelnuts, chopped

1/2 teaspoon butter

1/4 cup Nutella

Preheat oven to 350 degrees. Line an 8 inch square metal pan with non-stick foil.
In a mixing bowl, using medium speed and high speed of an electric mixer, beat butter and brown sugar until soft. Beat in vanilla and peanut butter, then add eggs and beat just until mixed in. Scrape sides of bowl and beat in baking powder and salt, making sure they are evenly distributed; Add flour and stir until it is mixed in. Spread peanut butter batter in pan.
Make swirl mixture. Melt chocolate and butter in a small microwave-safe bowl at 50% power. Alternatively, you may use a double boiler or bowl set over a pot of barely simmer water. Remove melted chocolate from heat and stir in Nutella. Drop spoonfuls of Nutella mixture over peanut butter brownie batter and drag a knife through to make a marbled pattern.
Bake on center rack for 30 minutes or until brownies begin to pull away from the side of the pan and center seems set. Cool pan on a wire rack. When brownies hit room temperature, chill them for an hour or so. Lift from pan and cut into squares.