Peanut Butter Brownie Bars Recipe {Peanut Butter Topped Brownies} (2024)

FAQs

Why is my brownie not crispy on top? ›

When you whisk the eggs in a separate bowl before adding them to the batter, you are essentially adding air to the eggs. That air is what makes the top of your brownies crinkle, creating a crispy texture, with cracks of gooey, moist chocolate peeking through.

Signature Peanut Butter Brownie (1 piece) contains 57g total carbs, 55g net carbs, 16g fat, 3g protein, and 380 calories.

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

Some bakers say the key to making brownies with shiny crust is dissolving the sugar in melted butter before adding; others call for several minutes of beating, to make sure sugar and egg are fully combined.

The color and shine are especially noticeable on brownies. “This is a meringue-like crust and is actually caused by a “meringue.” Your beating of the batter after the eggs are added creates it.

Homemade Peanut Butter Fudge (1 piece) contains 12.4g total carbs, 12.3g net carbs, 1.1g fat, 0.6g protein, and 62 calories.

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

Should you beat eggs before adding to brownie mix? ›

Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.

Switch up the liquid for something more flavorful—boxed brownie mixes typically call for water. Skip the water and swap it with coffee, milk, coconut milk, or even red wine to add flavor and dimension to your standard boxed brownies.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Instead of dumping your batch of batter into a square baking dish, use an ice cream scoop to portion the batter into each well of the muffin tin. Each brownie has it's own cup to bake in, meaning that every side of it will be in contact with the metal pan, giving it those desirable crisp, chewy edges.

Originally Answered: How can someone soften brownies that become tough? Microwave them, they'll usually soften up. If that doesn't work you could consider soaking the rock hard brownie in a strong warm sugar solution.

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time.

One option is to put them back in the oven for a few more minutes, checking frequently to avoid overcooking. You can also try microwaving them for short intervals, again checking frequently. Another option is to cut them into smaller pieces and cook them in a pan on the stovetop until they are fully cooked.