Comida Kraft
Recipe Box

Peanut Butter Layered Brownies

Prep Time
30
min.
Total Time
1
hr.
35
min.
Servings

3 doz. or 36 servings, one brownie each

Rich chocolate brownies are topped with peanut butter frosting and drizzled with chocolate for a luscious dessert the whole family will love.

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What You Need

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Make It

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  • Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan.
  • Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
  • Beat peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 min. or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.

Variation

Prepare as directed, substituting 13x9-inch baking dish for the baking pan and reducing oven temperature to 325°F.

How to Make Frosting Easier to Spread

Stir 2 Tbsp. milk into the peanut butter frosting before spreading onto brownie as directed.

Servings

  • 3 doz. or 36 servings, one brownie each

Nutritional Information

Serving Size 3 doz. or 36 servings, one brownie each
AMOUNT PER SERVING
Calories 170
Total fat 10g
Saturated fat 4g
Cholesterol 35mg
Sodium 70mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 14g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I tried this recipe twice. I tried this recipe twice. Did not turn out either time. The first time, all the butter rose to the top and just sat there until I took the brownies out after 30 minutes. They seemed overcooked, but I guess I left them in too long to see if the butter would evaporate, instead of floating on top. Yuck. The second time, the butter did not separate, but after 30 minutes, they were still too dry and I was afraid to shorten the baking time. This was a waste of a package of Baker's bitter chocolate! Very disappointing
Date published: 2006-06-28
Rated 3 out of 5 by from My first attempt at these brownies did not turn out at all. My first attempt at these brownies did not turn out at all. The only change I made was splenda instead of sugar. I put them in a 13x9 metal jelly roll pan and baked them for about 15 minutes when I noticed a giant air bubble had formed. It deflated when taken out of the oven but left a big crack. The brownies were also very thin. The second time I used a boxed brownie mix. I followed others suggestion of using more milk in the peanut butter frosting and that portion turned out great. Everyone loved them. Any suggestions on what I did wrong the first time? <<< Response from Kraft Kitchens Expert, Wendy ~ We do not recommend substituting sugar substitutes for the sugar in this recipe. Search the keyword “Splenda” in the recipe search box for recipes using Splenda No-Calorie Sweetener. >>>
Date published: 2007-07-02
Rated 5 out of 5 by from Yum-o! Yum-o!! This recipe is great. A suggestion to make more tasty is to make the peanut butter frosting as is, except use chunky peanut butter and add the milk into it until its the right consistancy than spread it on the brownies than put some chocolate hazelnut spread over that and make a marble swirley look to it. Than stick it in the fridge and two hours later you have brownies that taste very similar to fudge. Try it and you'll see what I'm talking about.
Date published: 2007-07-24
Rated 5 out of 5 by from This recipe turned out great! This recipe turned out great! I deviated a little from the directions by frosting, then cutting into squares, and then decorating with the chocolate stripes on each individual square. It was much easier and looked neater doing it this way instead of leaving them in the pan. My sister and I had a great time making these brownies. They are very,very rich and sweet so don't be scared to slice them into the tiny 36 squares that is recommended.
Date published: 2008-11-29
Rated 5 out of 5 by from (con'd from last entry - A cook on 6/9/2006) I filled a plastic sandwich bag with the melted... (con'd from last entry - A cook on 6/9/2006) I filled a plastic sandwich bag with the melted chocolate and cut a very tiny bit from the bottom corner to drizzle. It works well every time!!! My guests were raving about this recipe. BUT, it is very rich, so a small piece is all you need. I will definitely be making this again!!! P.S. be sure to refridgerate the leftovers, as the PB mixture has cream cheese in it. Enjoy!!! :)
Date published: 2006-06-10
Rated 5 out of 5 by from I have made this recipe several times, and I have been requested to bring the recipe when I head to... I have made this recipe several times, and I have been requested to bring the recipe when I head to Florida in two weeks. Will be attending a party and everyone wants me to bring these. Don't be afraid to add milk; I needed to add more than 2 tablespoons of milk to the peanut butter to get it to the correct consistency to spread. Also, I have used cooking spray with flour to grease the aluminum foil.
Date published: 2009-07-22
Rated 4 out of 5 by from This recipie is very easy to make. This recipie is very easy to make. I added quite a bit more milk to the peanut butter frosting to make it more creamy. If you follow the recipie, even adding the 2 Tbls of milk, it will be more like a paste. I just added milk until I liked the consistancy. They were VERY rich, so next time I will cut them into smaller pieces. Very yummy though!
Date published: 2007-06-16
Rated 4 out of 5 by from very good recipe. very good recipe. i found that the peanut butter frosting was very thick and added a bit of milk to thin it out. also, substituted hot fudge for melting the chips and topped with reese's peices candies. i served a brownie with chocolate-peanut butter cup ice cream with more hot fudge. it was enjoyed by all!
Date published: 2005-08-08
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