If you love the taste of peanut butter and chocolate you are going to adore these peanut butter brownies! They are thick, ...

Follow the packet mix instructions. Spoon over dollops of the peanut butter and swirl into batter using a butter knife. Bake for 45–55 minutes or until the brownie is set. Allow the to cool in the tin ...

and ⅓ cup peanut butter. Pour wet mixture into dry and stir well, then transfer batter to parchment-lined sheet pan. Use a spatula to even out. Spoon raspberries on top of brownie mixture in lines, ...

Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays. To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and ...

beat together the peanut butter, butter and brown sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk the flour, baking soda and salt. Gradually mix into the wet ...

Beat the peanut butter and sugar together until smooth and creamy – this will take about 4 minutes by hand or 2 minutes if using a stand mixer. Add the beaten egg and vanilla and mix until combined.

Just melt butter and chocolate mix in sugars, vanilla, eggs, flour, and Reese’s for the brownie layer. Then, blend cream ...

Pour in the chocolate mixture and stir to mix well. Finally add the 4 whisked ... spreading so you get all-over coverage of the peanut butter layer. Transfer to the oven and bake for 30-35 minutes or ...

These brownies are perfect or those seeking a wholesome indulgence,” says Gigi Grassia, author of new cookbook Plant Protein.

If you fancy doing some vegan baking this Veganuary, try this gluten-free and vegan brownie tart - it's easy to make and ...

Heat the butter in a pan over ... To assemble, cut the brownie into even squares, spoon over an even layer of mascarpone mousse, top with whipped coffee and finish with chopped Chuckles (we used the ...