Peanut Butter Slutty Brownies
The recipe Peanut Butter Slutty Brownies could satisfy your American craving in approximately 1 hour and 30 minutes. This recipe serves 16 and costs 59 cents per serving. One serving contains 272 calories, 5g of protein, and 16g of fat. This recipe from Handle the Heat has 2631 fans. If you have eggs, peanut butter, light brown sugar, and a few other ingredients on hand, you can make it. Several people really liked this dessert. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. If you like this recipe, you might also like recipes such as Slutty Brownies, Slutty Brownies, and Slutty Pumpkin Brownies.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
2 large eggs
1/2 cup all-purpose flour
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup peanut butter
16 chocolate peanut butter cups, such as Reese's
Pinch salt
10 tablespoons (1 1/4 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Equipment:
hand mixer
whisk
bowl
sauce pan
aluminum foil
oven
frying pan
Cooking instruction summary:
For the peanut butter cookie layer: In a medium bowl whisk together the flour, baking soda, baking powder, and salt.In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Beat in the peanut butter until combined. Beat in egg until combined. On low speed add the flour mixture, beating until just incorporated. Place in refrigerator until ready to use.For the brownie layer: Preheat oven to 350 degrees F. Line a 8x8-inch pan with tin foil then spray foil with non-stick cooking spray.In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.Press cookie dough mixture into prepared pan, spreading evenly. Layer peanut butter cups in one even layer on top of cooking dough, pressing slightly. Pour brownie batter over peanut butter cups and cookie dough in one even layer. Bake for about 30 minutes, or until the edges are set. Don't overbake. Let cool completely before cutting into 16 bars. Brownies can be stored in airtight containers at room temperature for up to 3 days
Step by step:
1. For the peanut butter cookie layer: In a medium bowl whisk together the flour, baking soda, baking powder, and salt.In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Beat in the peanut butter until combined. Beat in egg until combined. On low speed add the flour mixture, beating until just incorporated.
2. Place in refrigerator until ready to use.For the brownie layer: Preheat oven to 350 degrees F. Line a 8x8-inch pan with tin foil then spray foil with non-stick cooking spray.In a medium saucepan melt the butter.
3. Remove from heat and add the sugar and cocoa powder, whisking to combine.
4. Add salt, vanilla, and eggs.
5. Whisk until combined.
6. Add flour, mixing until just combined. Set aside.Press cookie dough mixture into prepared pan, spreading evenly. Layer peanut butter cups in one even layer on top of cooking dough, pressing slightly.
7. Pour brownie batter over peanut butter cups and cookie dough in one even layer.
8. Bake for about 30 minutes, or until the edges are set. Don't overbake.
9. Let cool completely before cutting into 16 bars. Brownies can be stored in airtight containers at room temperature for up to 3 days
Nutrition Information:
covered percent of daily need
