Peanut Butter Brownies

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Preheat oven to 175 degrees, square cake tin (20 x 20 inches square or 24 cm round) ausfetten. Stir peanut butter and butter in a bowl of creamy, first add the sugar and stir until foamy, then the eggs and vanilla sugar. Mix flour with salt and baking powder and mix well. Pour batter into the mold, as desired to decorate with nuts and bake for about 25 to 30 minutes. Cool it in pieces.

Peanut Butter Chocolate Brownies

Peanut butter mixture: 125 g cream cheese 
150 g peanut butter, 1 egg 
50 g sugar, 3 tablespoons milk 
Dough: 175 g margarine, melted 
250 g sugar 
3 eggs 
1 packet of vanilla sugar, pinch of salt 
60 g baking cocoa, 1 teaspoon baking powder 
175 g flour


Ingredients for the peanut butter mixture with the mixer until creamy set aside. In a separate bowl, stir sugar into the melted butter, then gradually the eggs. Then flour, cocoa powder, stir in vanilla sugar, salt and baking powder, so that a thin batter is obtained. 
Two thirds of the chocolate dough in a large, greased baking tray (28 cm), then fill with peanut butter mixture and smooth, cover with remaining Schokoteig. A fork, gently pull the dough layers, so that a marble is. Bake at 175 degrees (hot air 160) about 40 minutes. When cool cut into small squares.

Peanut butter cookies (peanut butter cookies)

250 g flour 
1 teaspoon baking powder 
1 / 2 teaspoon baking soda 
1 / 4 teaspoon salt 
125 g margarine, warm room 
125 g peanut butter, warm room 
per 100 g of brown and white sugar 
2 kilo. Eggs 
50 g coarsely chopped peanuts (optional) 


Preheat the oven to 175 degrees. Flour, baking powder and baking soda into a bowl and mix in salt. Set aside. Peanut butter, fat and total sugar in another bowl until fluffy with an electric mixer on medium speed. Add the eggs individually and mix well each time. Add the flour mixture and stir well, maybe mix in chopped peanuts. Shape the dough with your hands or a spoon to 2-3 cm in size balls and place them at a distance of 4-5 cm on a sheet lined with parchment paper. Each ball and flatten with a fork twice, creating a checkerboard pattern and the cookies are just over 0.5 cm thick. In the middle of oven 10-12 minutes until golden brown, allow to cool on a wire rack.


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