Peanut Butter Chocolate Brownies

Remember when I pointed out a few weeks ago that cashew butter could be used to make extra-chewy cookies? It turns out that the very same property carries over to brownies, although this time I used peanut butter instead of cashew butter for something a little bit different.

Besides – who doesn’t like the combination of peanut butter and chocolate? It wouldn’t be such a popular pairing in the candy world if it wasn’t well-liked.

These brownies use both peanut butter and cocoa for a tasty twist on a favorite. The texture is wonderful, as they are chewy and rich without being extremely wet or heavy, as some “fudgy” brownies tend to be. They also keep quite nicely and taste just as good on the second day as they did on the first. I can’t vouch for the third day because I suspect that they won’t last that long.

I really recommend including the chocolate chips in this recipe because the brownies themselves are not super chocolaty and the chips will keep chocoholics content, but if you want to go really peanut-buttery with this one, try using peanut butter chips instead. You can also try using other nut butters, although your results may vary slightly from mine if you use a natural nut butter, since I used a regular brand.

Peanut Butter Chocolate Brownies
1/4 cup butter, room temperature
1/2 cup creamy peanut butter
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup all pupose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 cup chocolate chips

Preheat oven to 350F and line a 9×9-in square pan with aluminum foil. Lightly grease the foil with cooking spray.
In a large bowl, cream together butter and peanut butter until smooth, then beat in sugar until light and fluffy. Add in eggs one at a time, followed by the vanilla.
In a small bowl, sift together cocoa, flour, salt and baking powder. Mix in to peanut butter mixture at a low speed, stopping when just combined. Stir in chocolate chips and scrape batter into pan, spreading into an even layer.
Bake for 26-29 minutes, until set. Edges should feel slightly firm and the center should not look wet or jiggly.
Cool on a wire rack and lit brownies out with the foil when ready to slice.
Makes 16 brownies.

19 comments

  1. Yum! Peanut butter is also lots more likely to be on hand. These sound great!

  2. Chocolate and peanut butter is an absolute fav! I’ve got to try this! :)

    How much is 1/2 cup peanut butter in grams?

  3. I’ve been wondering about adding chestnuts to baking lately and if a chestnut puree of somesort might work in brownies…

  4. See, this is one of those times where I regret that technology does not let us reach into our computer monitors and grab what we see.

  5. Yum! They look so tasty, I’m going to have to try the recipe out soon. Peanut butter + chocolate= match made in heaven.

  6. Wow – these look great – Now I know what I will be trying this weekend! Thanks!

  7. I made these on Thursday night and promptly devoured half of them. There are only three left! (I didn’t eat them all-my boyfriend helped.) Thanks for the recipe–this is a keeper I’ll be using again!

  8. My roommates will worship me after I bake these tonight… =) Thanks!

  9. i just made these. there so good! i used whole wheat flour, and sucanat for a more healthy version, and also i substituted oil for the butter to make them dairy-free.

  10. The last batch I made of these were WAY too good, and I’m afraid I’ll have to make a double batch this time! Ya gotta do what ya gotta do! Some of the very best brownies I’ve ever made…

  11. Wow1 so many cookies and brownies! nice site.

  12. I baked these last night. They are VERY rich! I used semisweet chocolate chips, and next time I will use milk chocolate to make them sweeter. I frosted them with a homemade peanut butter chocolate frosting. I loved how tall they were for such a fudgy brownie!

  13. Thanks for this recipe! I’ve made these brownies multiple times, and always to rave reviews!

  14. I have these brownies in the oven now, and just from the batter I can tell these are going to be amazing! The batter is rich and thick, and the recipe couldn’t be more simple. I used white chocolate chips in mine and I think it will be a great success! Thanks for the recipe!

  15. These look delicious. I’m gonna try them with almond butter and white chocolate chips. And then maybe another batch with semi-sweet chocolate chips.

  16. I am in the process of trying this recipe out now (in the oven). The batter tasted very good prior to going into the oven. I made a couple of adjustments based on my actual ingredients on hand; I used 1/2 c butter and 1/4 c peanut butter.

    Thanks for the recipe! I scoured the internet far and wide before I found yours, and can already tell it’s going to come out awesome.

  17. HEY I baked these but …doubled the butter (accidently)…opps then just tossed another cup of brown sugar, 1/2 c flour, handful of cocoa) and it still came out so wonderfully. very forgiving recipe! thanks for posting it

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