Peanut butter brownies are rich, delicious, crispy and buttery brownies with peanut butter filling and peanut butter chips in just 45 minutes!
PEANUT BUTTER BROWNIES
Peanut butter brownies are the rich, delicious dessert that you didn’t know you needed in your life. People seriously love brownies, not matter the size, shape or flavor. To prove my point, America has not one, not two, but three holidays dedicated to this delicious dessert.
HOW TO MAKE PEANUT BUTTER BROWNIES
- Preheat the oven to 350 and grease a 9×13 inch pan.
- Cream together peanut butter, butter and sugars until light and fluffy.
- Add in eggs then dry ingredients.
- Add in peanut butter chips then put into baking dish.
- Bake for 30 minutes.
- Chocolate peanut butter brownies: for a brownie that tastes like a giant peanut butter cup, add some cocoa powder to the mixture before you bake it. For a marbled effect that will give you peanut butter swirl brownies, stir chocolate chips into the batter.
- Jam/Jelly: Add dollops of your favorite jam or jelly into the batter and swirl to make a peanut butter and jelly bar.
- Powdered sugar: sprinkle over the top of your brownies to give them a high end bakery look.
- Gluten free: for gluten free brownies, replace the all purpose flour with almond flour and adjust the cooking time.
- Nuts: instead of using creamy peanut butter, use chunky. This will give you brownies with chopped nuts already mixed in for no extra work. You can also crush up some peanuts to dust on the top as a garnish.
Fun Facts: The original recipes for brownies had no chocolate in them, so one guess is that the molasses used in the original recipe dyed the dessert a deep golden brown.
December 8th is National Brownie Day, January 22 is National Blonde Brownie Day and February 10th is National Have a Brownie Day. If that didn’t convince you, the biggest brownie ever made was 3,000 lbs and was made 850 lbs of sugar, 500 lbs of butter, 750 lbs of chocolate chips and 500 lbs of all purpose flour.
If you want to try something a little lighter than a 3,000 lb chocolatey brownie, try my recipe for light, delicious peanut butter brownies that are perfect for parties, brunch or just for a treat with a cup of coffee.
Peanut Butter Brownie Tips:
If you’re going for a particular consistency in your brownie, here are some helpful tips.
- Cake brownies: if you want the brownies to be extra light and fluffy, use less flour and no baking soda. Be a little careful because this will alter the cooking time slightly. You can also use melted butter to make the brownies denser.
- Fudgy brownies: to make brownies that are essentially peanut butter fudge, use more butter and less flour.
- Chewy brownies: if you want your brownies to have a chewier texture, use more eggs and more peanut butter.
How to Store Peanut Butter Brownies:
- Serve: brownies are okay at room temperature for about 3 days before they start getting really stale.
- Store: put your brownies in the fridge to keep them moist longer. They will still start to get gross at the 4 day mark though.
- Freeze: brownies stay frozen really well. You can freeze them for up to 3 months and they’ll thaw out perfectly.
Peanut Butter Brownies
- Yield: 16 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- In your stand mixer cream together the peanut butter, butter, sugar, and brown sugar until light and fluffy.
Add in the eggs and vanilla until fully combined.
- Add in the flour, baking powder, salt and peanut butter chips until just combined and no white powder remains.
Spread into baking dish and bake for 30-35 minutes then let cool completely before cutting into squares and serving.
Yield: 16 servings, Amount per serving: 409 calories, Calories: 409g, Carbohydrates: 49g, Protein: 9g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 44mg, Sodium: 156mg, Potassium: 194mg, Fiber: 2g, Sugar: 37g, Vitamin A: 265g, Calcium: 47g, Iron: 1.4g
All images and text © for Dinner, then Dessert.