OH MY GOD these are good! These will be made again they are simply delicious. The recipe in the video is a HALF recipe. Below is the original recipe. I basically just halved all of the ingredients when I made mine. Except for the time that you cook the brown sugar / corn syrup mixture. I reduced the times to 1 minute and then 30 seconds (instead of 45 s) because I found the caramel layer to get hard and brittle if you cook it longer than that (for the half recipe). If you make this and the caramel turns out hard and brittle reduce the cooking time of the syrup/sugar mixture in the microwave. FULL RECIPE: 2 (8-inch) boxes brownie mix 1/2 cup peanut butter 11 tablespoons water 1/4 cup oil 2 eggs 1 cup brown sugar 1 cup corn syrup 1-1/4 cups peanut butter 2 cups semisweet chocolate chips 1/3 cup peanut butter Preparation: Preheat oven to 350 degrees F. In large bowl, combine brownie mix, 1/2 cup peanut butter, water, oil, and eggs; mix until combined, then beat 30 strokes. Pour into greased 13″ x 9″ pan. Bake for 35-45 minutes or until brownies are just set; do not over bake. Let cool on wire rack. In medium microwave-safe bowl, combine brown sugar and corn syrup. Microwave mixture on high for 2 minutes, then remove and stir. Return to microwave and cook on high for 1-1/2 minutes longer. Remove from microwave and immediately stir in 1-1/4 cups peanut butter. Mix well with wire whisk and quickly pour over cooled brownies. Spread evenly to cover. In small microwave-safe bowl …
Filed under Brownies by on Feb 2nd, 2011. 25 Comments. 
Music by: Jason Shaw www.youtube.com I was looking for a good recipe for a colleague at work who love peanut butter and chocolate. I found this one on the Woman’s Day website. It was love at first sight. INGREDIENTS 1 box Chocolate Brownies mix 1⁄2 cup peanut butter chips 1⁄2 cup dry roasted peanuts (original recipe says chopped, I left them whole) Peanut Butter Filling 3⁄4 cup creamy peanut butter 1 cup marshmallow cream (such as Marshmallow Fluff or Creme) 3⁄4 stick (6 Tbsp) butter, softened 3⁄4 cup confectioners’ sugar (also called icing sugar or powdered sugar) Chocolate Glaze 6 oz bittersweet baking chocolate, coarsely chopped 5 Tbsp butter 1 Tbsp corn syrup PREPARATION 1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick spray. 2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan. 3. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on a wire rack. 4. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners’ sugar and beat until blended. Spread evenly over brownie. 5. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 …
Filed under Brownies by on Aug 28th, 2010. 25 Comments.
Ingredients:
1/2 c Butter or margarine softened
1 c Sugar
1 1/2 c Hershey’s Syrup
4 Eggs
1 1/4 c All-purpose flour
1 c Semi-Sweet Chocolate Chips
Directions:
Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large mixer bowl, beat butter and sugar. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.
Filed under Brownies by on Apr 21st, 2010. Comment.
Ingredients:
2/3 c Unsweetened Cocoa Powder
1/2 c Packed Light Brown Sugar
1/2 c Granulated Sugar
1/4 c All-Purpose Flour
1/2 ts Baking Powder
4 Egg Whites
1 Egg
1/4 c Vegetable Oil
2 ts Vanilla
3/4 c Mini-Marshmallow
3/4 c Graham Crackers Broken In -Small Pieces
Directions:
Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides. Spray foil with nostick cooking spray.
Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended. Add egg whites, egg, oil and vanilla and stir until blended. Stir in 1/2 cup each graham cracker crumbs and marshmallow. Spread batter evenly in prepared pan.
Bake 10 minutes. Sprinkle remaining marshmallows and graham crackers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 minutes longer until marshmallows on top are golden brown.
Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into squares.
Filed under Brownies by on Apr 20th, 2010. Comment.
Ingredients:
2/3 c Unsalted butter
2 oz Unsweetened chocolate cut into small pieces
2 oz Semisweet chocolate cut into small pieces
1 c Granulated sugar
3/4 c Light brown sugar, packed
3 Jumbo eggs
1 1/2 c Sifted all-purpose flour
1/2 ts Salt
2 ts Vanilla
1 1/2 c Coarsely chopped walnuts OR pecans
Directions:
Preheat the oven to 375 degrees F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.
Filed under Brownies by on Mar 16th, 2010. Comment.
