Saturday, July 10, 2010
While web-browsing the other day, I happened to discover the Pillsbury Bake-Off Contest website, which is complete with tons of recipes from the years of competitions. I browsed through so many recipes to see what would catch my eye and ended up writing down multiple brownie recipes. I guess I was in a brownie mood or something, but I took it upon myself to make three brownie recipes this weekend. I think my co-workers at the office are going to be very happy on Monday.
This first recipe comes from the 2006 competition. These brownies are super sweet and full of different textures. The brownie layer and caramel makes each bite chewy, the pretzels and peanuts add a crunch, and the peanut butter and chocolate provide a creaminess. Because it has so many layers, this recipe is pretty time consuming. However, if you have an extreme sugar craving and are willing to take on the task of creating these peanut butter crunch brownies, you won't be disappointed.
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
3 cups semisweet chocolate chips
1 bag (14 oz) caramels, unwrapped
1/4 cup water
2 cups slightly broken pretzels (4 1/2 oz)
1/4 cup butter or margarine, melted
1 cup powdered sugar
1 jar (18 oz) crunchy peanut butter
2 cups Reese's Puffs cereal, slightly broken
Preheat oven to 350°F. Grease 13x9-inch pan.
In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 - 30 minutes. Cool.
In a medium bowl, microwave caramels and water on high for 1 minute. Stir and continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.
In a large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread over caramel layer.
In a small bowl, microwave remaining 2 cups chocolate chips on high for 1 minute. Stir and continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer.
Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows x 4 rows. These are super sweet and rich, so a little goes a long way.