Saturday, April 2, 2011
Peanut Butter & Jelly Brownies: Peanut Butter & Jelly Day
I was flying back from Santa Fe last week on Southwest Airlines, and I glanced through Spirit Magazine and came across a recipe for Peanut Butter & Jelly Brownies. Now this was so intriguing that I thought I'd make a batch of James Boyce's brownies. Then I found that I had two other recipes. So here are three recipes. Take your pick! Happy Peanut Butter & Jelly Day!
Peanut Butter & Jelly Brownies
#1 Peanut Butter & Jelly Brownies
from James Boyce, chef-owner of Cotton Row, Huntsville, Alabama. His brownies and jam are homemade, and he uses chunky peanut butter for crunch. This appeared in Spirit Magazine, Southwest Airlines
2 sheets frozen phyllo dough, thawed melted butter
4 two-inch square brownies
4 tablespoons peanut butter (crunchy is best!)
4 tablespoons strawberry jam
4 tablespoons chocolate chips
1 Lay one sheet of dough on work surface and brush with butter. Top with another sheet, brush with butter, then cut into four 8-by-8 inch squares. Place one brownie on each square.
2 Top each brownie with one tablespoon each of peanut butter and jam, then sprinkle with chocolate chips. Cinch dough around brownies and refrigerate for at least 30 minutes.
Bake at 425ºF for 5 minutes, or until dough starts to brown.
#2 Peanut Butter & Jelly Brownies
from the Nestle Very Best Baking site: 1st Prize winning recipe created in the kitchen of Jim Bradley of Chicago, IL.
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1/3 cup strawberry jam
PREHEAT oven to 350°F. Grease 9-inch-square baking pan.
PLACE semi-sweet morsels and butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until mixture is melted. Add brown sugar and peanut butter to chocolate mixture; beat on medium speed for 1 minute or until well mixed. Beat in eggs and vanilla extract. Gradually stir in flour. Stir in white and peanut butter & milk chocolate morsels. Spread into prepared pan. Drop jam by spoonfuls onto batter. Swirl with a knife.
BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.
#3 Peanut Butter & Jelly Brownies
From Kraft Recipes
1 cup firmly packed brown sugar
1/2 cup crunchy peanut butter
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1/2 cup flour
1/4 tsp. salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup strawberry jam
PREHEAT oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
LINE 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
BAKE 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.