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Brownies

Peanut Butter Delight

Duncan Hines Recipe shared by:
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  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 18 bars
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • BROWNIE INGREDIENTS
  • 1 Package (18.3 ounce) Duncan Hines Chewy Fudge Brownie Mix
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • ¼ Cup Water
  • PEANUT BUTTER CRUNCH INGREDIENTS
  • ½ Cup Creamy Peanut Butter
  • 2 Tablespoons Milk Chocolate Chips
  • 1 Tablespoon Butter or Margarine
  • 4 Cups Corn Flakes Cereal, coarsely crushed
  • PEANUT BUTTER CARAMEL INGREDIENTS
  • 2/3 Cup Sugar
  • 1 ½ Tablespoons Light Corn Syrup
  • 3 Tablespoons Butter or Margarine
  • 1/3 Cup Heavy Cream
  • 2 Tablespoons Creamy Peanut Butter
  • CHOCOLATE MOUSSE INGREDIENTS
  • 8 oz. Bittersweet Chocolate
  • 1-3/4 Cups Heavy Cream
  • ¼ Cup Sugar
  • 6 Egg Yolks, lightly beaten
  • CHOCOLATE GLAZE INGREDIENTS
  • 1 Envelope Unflavored Gelatin
  • 1/4 Cup Water
  • 1/2 Cup Heavy Cream
  • 6 Oz. Bittersweet Chocolate, chopped.

Baking Instructions

  1. For brownies, preheat oven to 350F. Line 13x9-inch pan with foil; grease bottom of pan. Prepare brownie mix using fudgy brownie directions with eggs, oil and water and bake as directed on package. Cool in pan.
  2. Peanut Butter Crunch -in medium saucepan, melt peanut butter, chocolate chips and butter over low heat. Stir in corn flakes. Spread mixture on top of brownies, patting down firmly. Chill until firm, about 15 minutes.
  3. For Peanut Butter Caramel, in medium saucepan heat sugar and corn syrup over medium heat, gently stirring, being careful sugar does not go up sides of pan, until sugar is dissolved and light amber color. Remove from heat. Stir in butter until melted. Stir in cream then stir in peanut butter until smooth. Let cool 10 minutes. Pour over crunch layer, spreading evenly. Chill 15 minutes.
  4. Meanwhile, prepare Chocolate Mousse. In small saucepan, melt chocolate. In large bowl, beat 1 ½ cups cream until soft peaks form. In another small saucepan heat remaining ¼ cup cream and sugar to a boil. Gradually whip into beaten egg yolks. Return pan to heat for about 30 seconds, whisking constantly. Pour into melted chocolate. Fold in half of the whipped cream until smooth then fold in remaining whipped cream. Pour over caramel layer. Chill until set, about 2 hours.
  5. For Chocolate Glaze, in small bowl, sprinkle gelatin over water. Let soften about 5 minutes. In small saucepan, heat cream to boiling. Pour over gelatin, gently stirring until gelatin is dissolved. Stir in chocolate until melted. Let cool about 10 minutes. Pour over mousse in pan. Chill until firm about 15 minutes.
  6. To serve, cut into 18 bars. For best results freeze overnight before cutting.

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Tips

Choosing Cookie Sheets

Choosing Cookie Sheets

For baking cookies, non-stick baking sheets with not too dark a finish are generally a good choice. If you use non-stick baking sheets, watch carefully or your cookies may brown quickly. Shiny aluminum sheets will tend to produce soft-bottomed crusts with more even browning. Dark carbon-steel sheets will absorb heat and create crisp crusts.


Moist cake

Moist cake

I just wanted to comment. I raised my 6 children in Salem, NH. That was back in the 1960's. A friend of mine shared a recipe with me and my Duncan Heinz cake mixes became so moist. I used 4 eggs, 1 package of instant pudding, flavor of the cake, 2 cup of oil and cooked per the package instructions. Then some years later, don't know exactly when, Duncan Heinz put the pudding in the cake. People used to rave about my cakes, how moist and fresh they were. TYou. But, today, I just follow the package





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