Sunday, August 11, 2013

Peanut Butter Chocolate Desserts... You Can't Go Wrong!

Today I just wanted to share a couple of my favorite desserts that have both peanut butter and chocolate in them and therefore are absolutely delicious. The peanut butter marshmallow brownies are especially good and I got a purple ribbon on them on them at the county fair. You'll notice in both of the recipes there is coffee involved in them and that is because it helps bring out the flavor of the chocolate... you will not actually taste any coffee flavor. 
So here are the recipes! :)

Chocolate Cake 
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans. 
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. 
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 
Yields: One 9X13 pan or two 9 inch round baking pans
Chocolate Peanut Butter Icing (for Chocolate Cake)
1/3 cup softened butter
1/3 cup creamy peanut butter
1 1/2 tsp vanilla
2 1/2 cup powdered sugar
1/3 cup cocoa
1/4 tsp salt
4-5 T milk
In a bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in powdered sugar, cocoa, salt and enough milk to achieve a spreading consistency. 
Yields- 1 1/2 cups... enough to go over a 9X13 cake though a double batch would make the cake doubly delicious. :)
Peanut Butter Marshmallow Brownies
For the Brownies
3 eggs
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup flour
1/2 cup cocoa
1 tsp espresso powder
1/4 tsp salt
1/2 butter 
7 oz dark or semi sweet chocolate
For the Peanut Butter Marshmallow Mixture
1/2 cup butter
1 (11 oz) bag of butterscotch chips
1 cup peanut butter
3 1/2 cup miniature marshmallows
For the Brownies
Preheat oven to 350˚. In a bowl, beat the eggs, sugar and vanilla on high for at least ten minutes. A meringue like consistency is needed. 
In a separate bowl combine flour, cocoa powder, espresso powder and salt.
In a microwave safe bowl, combine the butter and chocolate and microwave on high for thirty seconds. Stir and repeat until chocolate has completely melted and is smooth.
With mixer running, slowly add the chocolate. Then add the flour mixture until just combined. 
Pour into a greased 9X13 pan Bake for 25 minutes or until is matte and a bit cracked. Don't over bake... the brownies will set as they cool. Allow the brownies to cool 10-15 minutes before topping with the peanut butter marshmallow mixture.
For the Peanut Butter Marshmallow Mixture
Melt butterscotch chips and peanut butter together (in double boiler or microwave). Add marshmallows and stir. 
Pour mixture on top of brownies and evenly spread over them. Allow to come to room temperature before putting them in the refrigerator to firm them up. 
Cut into squares and serve. 
Yields: One 9X13 pan... about twenty brownies.

Try these recipes out... hopefully you'll love them as much as my family and I do. :)

Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.

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