Peanut Butter ‘N Jelly Brownie Sandwiches
Mar 25, 2013 23:41:32 GMT -5
Post by PrisonerOfHope on Mar 25, 2013 23:41:32 GMT -5
Peanut Butter ‘N Jelly Brownie Sandwiches
Ingredients:
Nonstick cooking spray with flour
1 cup (250 mL) semi-sweet chocolate morsels, divided
1 pouch (10.25 oz) fudge brownie mix (see Cook's Tip)
1/2 cup (125 mL) all-purpose flour
2 eggs
1/2 cup (125 mL) canola oil
1/4 cup (50 mL) water
1/2 cup (125 mL) powdered sugar
1/3 cup (75 mL) creamy peanut butter
1/4 cup (50 mL) butter (1/2 stick), softened
1/4 cup (50 mL) seedless raspberry jam
2 tbsp (30 mL) dry-roasted peanuts
Directions:
Preheat oven to 325°F (160°C). Spray Brownie Pan with Baker's Joy (nonstick cooking spray with flour). Line Stackable Cooling Rack with Parchment Paper. Place 1/2 cup (125 mL) of the chocolate morsels in (1-cup/250-mL) Prep Bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Combine brownie mix, flour, eggs, oil, water and melted chocolate in Classic Batter Bowl; whisk until smooth. Using Large Scoop, divide batter evenly into wells of pan. Bake 14–17 minutes or until wooden pick inserted into centers of brownies comes out clean.
Meanwhile, for filling, combine powdered sugar, peanut butter and butter in Manual Food Processor; cover and pump handle until smooth, scraping down sides as necessary. Spoon filling into small resealable plastic bag; secure and set aside.
Spoon jam into Decorator Bottle fitted with round tip. Chop peanuts using Food Chopper. Place remaining 1/2 cup (125 mL) chocolate morsels in same prep bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into small resealable plastic bag; secure and set aside.
Remove pan from oven. Invert parchment-lined cooling rack over pan; flip over and remove pan. Slice brownies horizontally in half using Color Coated Bread Knife. Place brownie bottoms onto serving platter. Distribute filling evenly over brownie bottoms. Top with jam and brownie tops. Drizzle chocolate over sandwiches; top with peanuts.
Yield: 12 servings
Nutrients per serving: (1 sandwich): Calories 410, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 43 g, Fiber 2 g, Protein 5 g
Cook's Tips: If desired, 2 cups (500 mL) plus 2 tbsp (30 mL) of fudge brownie mix from an 18-oz or 450-g package can be used for this recipe.
Ingredients:
Nonstick cooking spray with flour
1 cup (250 mL) semi-sweet chocolate morsels, divided
1 pouch (10.25 oz) fudge brownie mix (see Cook's Tip)
1/2 cup (125 mL) all-purpose flour
2 eggs
1/2 cup (125 mL) canola oil
1/4 cup (50 mL) water
1/2 cup (125 mL) powdered sugar
1/3 cup (75 mL) creamy peanut butter
1/4 cup (50 mL) butter (1/2 stick), softened
1/4 cup (50 mL) seedless raspberry jam
2 tbsp (30 mL) dry-roasted peanuts
Directions:
Preheat oven to 325°F (160°C). Spray Brownie Pan with Baker's Joy (nonstick cooking spray with flour). Line Stackable Cooling Rack with Parchment Paper. Place 1/2 cup (125 mL) of the chocolate morsels in (1-cup/250-mL) Prep Bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Combine brownie mix, flour, eggs, oil, water and melted chocolate in Classic Batter Bowl; whisk until smooth. Using Large Scoop, divide batter evenly into wells of pan. Bake 14–17 minutes or until wooden pick inserted into centers of brownies comes out clean.
Meanwhile, for filling, combine powdered sugar, peanut butter and butter in Manual Food Processor; cover and pump handle until smooth, scraping down sides as necessary. Spoon filling into small resealable plastic bag; secure and set aside.
Spoon jam into Decorator Bottle fitted with round tip. Chop peanuts using Food Chopper. Place remaining 1/2 cup (125 mL) chocolate morsels in same prep bowl. Microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into small resealable plastic bag; secure and set aside.
Remove pan from oven. Invert parchment-lined cooling rack over pan; flip over and remove pan. Slice brownies horizontally in half using Color Coated Bread Knife. Place brownie bottoms onto serving platter. Distribute filling evenly over brownie bottoms. Top with jam and brownie tops. Drizzle chocolate over sandwiches; top with peanuts.
Yield: 12 servings
Nutrients per serving: (1 sandwich): Calories 410, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 43 g, Fiber 2 g, Protein 5 g
Cook's Tips: If desired, 2 cups (500 mL) plus 2 tbsp (30 mL) of fudge brownie mix from an 18-oz or 450-g package can be used for this recipe.
