SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter Brownies

Makes: 40 servings
Serving size: 1 brownie Yield: 40 brownies
Prep 40 mins Chill 20 mins Cool 50 mins Bake 325°F 20 mins to 25 mins
Peanutty Brownie Bars
  • 1  cup  all-purpose flour
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1  cup  butter, cut up
  • 6  ounces  semisweet chocolate, chopped
  • 3  ounces  unsweetened chocolate, chopped
  • 1 1/2  cups  granulated sugar
  • 1/3  cup  packed brown sugar
  • 2  teaspoons  vanilla
  • 4  eggs
  • 3/4  cup  chopped dry roasted peanuts
  • 2/3  cup  peanut butter
  • 1/4  cup  butter, softened
  • 4  cups  powdered sugar
  • 5 - 6  tablespoons  milk
  • 1  cup  whipping cream
  • 8  ounces  semisweet chocolate, chopped

1. Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan. Grease the foil; set pan aside. In a medium bowl stir together flour, salt, and baking soda; set aside.

2. In a large heavy saucepan combine the 1 cup butter, the 6 ounces semisweet chocolate, and the unsweetened chocolate. Heat and stir over low heat until melted and smooth. Remove pan from heat; whisk in granulated sugar, brown sugar, and vanilla until smooth. Add eggs, one at a time, whisking well after each addition. Add flour mixture to chocolate mixture; stir just until combined. Stir in peanuts. Spread the batter evenly in the prepared pan.

3. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out with moist crumbs. Cool in pan on a wire rack.

4. For frosting, in a large mixing bowl combine peanut butter and the 1/4 cup butter. Beat with an electric mixer on medium to high speed until combined. Add 2 cups of the powdered sugar; beat on low to medium speed until combined. Beat in 2 tablespoons of the milk and the remaining powdered sugar. Beat in enough of the remaining milk, 1 tablespoon at a time, until frosting is spreading consistency. Spread frosting evenly over cooled brownies. Chill brownies for at least 20 minutes.

5. For glaze, in a small saucepan bring the whipping cream to boiling. Remove from heat. Add the 8 ounces semisweet chocolate. Let stand for 5 minutes (do not stir). Whisk chocolate mixture until smooth and shiny. Let glaze cool about 30 minutes or until lukewarm. Drizzle glaze over chilled brownies. Tilt pan back and forth to evenly distribute a thin layer of glaze over the peanut butter frosting. Let stand until glaze is set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars.

From the Test KitchenTo Store:
  • Place frosted brownies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.
Nutrition Facts (Peanutty Brownie Bars)
  • Servings Per Recipe 40,
  • cal. (kcal) 274,
  • Fat, total (g) 16,
  • chol. (mg) 42,
  • sat. fat (g) 8,
  • carb. (g) 32,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 27,
  • pro. (g) 4,
  • vit. A (IU) 292,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 143,
  • Potassium (mg) 122,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe