Time 45m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan. Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan. Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.
Time 3h15m Yield 36 Number Of Ingredients 8 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom 9-inch square pan with shortening or cooking spray. In medium bowl, mix oats, flour, brown sugar and baking soda. Add butter, mix with fork or with fingers until mixture is crumbly. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes. Make brownie batter as directed on box. Stir in nuts. Carefully spread over baked layer. Sprinkle with reserved oat mixture; press lightly to adhere. Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 2 hours. Cut into 6 rows by 6 rows. Store tightly covered.
Time 1h10m Yield 3 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in butter until combined. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 10-11 minutes or until puffed and edges are lightly browned. , Meanwhile, prepare brownie mix according to package directions for cakelike brownies. Spread batter over crust. Bake 25-30 minutes longer or until a toothpick inserted in the center comes out clean., For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Immediately stir in the confectioners’ sugar, 2 tablespoons water and vanilla until smooth. Add remaining water as desired; stir until smooth. Immediately spread over brownies. Cool on a wire rack until firm. Cut into 36 bars.
Time 40m Yield 2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, combine cookie mix and cocoa. Beat in chocolate syrup, butter and egg until combined. Stir in nuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, combine frosting ingredients until smooth. Spread over brownies. Cut into squares.
Time 45m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.
Time 40m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
Yield 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 350°F (180°C). In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined. Add the flour, salt, and cocoa powder, and whisk until fully incorporated. Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray. Pour batter into prepared baking dish. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken. Allow brownies to cool completely before cutting. Enjoy!
Time 10m Yield 9 servings. Number Of Ingredients 3 Steps:
In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.
Time 2h Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl. Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
Time 45m Yield Cuts into 16 squares Number Of Ingredients 5 Steps:
Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Time 3h45m Yield 16 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Line 8x8-inch baking pan with foil, leaving 2-inch overhang on two sides, and spray with cooking spray. In 2-quart saucepan, melt butter over medium-low heat. Remove from heat; using whisk, beat in cocoa powder until smooth. Cool 5 minutes. Add sugar; mix to combine. Add eggs and vanilla; mix to combine. Add oat flour, baking powder and 1/2 teaspoon salt; mix until moistened. Stir in chocolate chips. Chop 1/2 cup of the peanuts, and stir into brownie batter. Spread batter in pan. Sprinkle remaining 1/2 cup peanuts on top. Bake 45 to 50 minutes or until center of brownies domes and begins to crack, and toothpick inserted 2 inches from edge comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 2 hours. Refrigerate uncovered 30 minutes. Drizzle caramel topping over top, and sprinkle with 1/4 teaspoon flaky sea salt. Lift brownies out of pan by foil overhang. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Time 35m Yield 9-12 serving(s) Number Of Ingredients 10 Steps:
Combine sugar, eggs and vanilla with a fork. Combine dry ingredients (up to oats) in separate bowl. Mix wet and dry ingredients together well with fork. Stir in nuts. Spread batter evenly in a greased 8 x 8 pan. Bake at 350 degrees for 30 minututes.
Time 37m Yield 16 serving(s) Number Of Ingredients 15 Steps:
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan. In a large bowl using an electric mixer cream the butter or margarine with white and brown sugar until well creamed. Mix in the peanut butter. Add in eggs and maple or vanilla extract; mix until well blended (about 3 minutes). In a bowl combine the flour with oats, baking soda and cinnamon; add to the creamed mixture and mix until well combined. Mix in chopped peanuts. Transfer to baking dish, then spread out evenly (the mixture will be quite thick so use you hands to spread in the dish). Bake for about 20-22 minutes. Cool completely before frosting. For the frosting; in a bowl beat butter or margarine and peanut butter until fluffy using an electric mixer. Gradually mix in confectioners sugar, when the mixture stars to get thick add in the milk or cream a tablespoon at a time until a desired spreadable consistency is achieved. Spread over the cooled brownies. Cut into bars.
Time 35m Yield 4 dozen. Number Of Ingredients 15 Steps:
In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes. , Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.
More about “peanut butter and oat brownies recipes”
Time 45m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan. Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan. Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.
