Brownies With Peanut Butter!

Submitted by Christineyy

"This is based off of a different recipe, but i made some changes that changed the recipe completely so i decided to post this one too!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 21

ingredients

• 59.14 ml reduced-fat peanut butter
• 177.44 ml sugar
• 59.14 ml brown sugar
• 1 egg
• 1 egg white
• 4.92 ml vanilla
• 59.14 ml cocoa powder
• 14.79 ml skim milk
• 4.92 ml skim milk
• 118.29 ml flour
• 44.37 ml flour
• 1.23 ml baking soda
• 0.61 ml salt

directions

1. Preheat oven to 350 degrees.
2. Combine peanut butter, sugar, brown sugar, egg, egg white, and vanilla.
3. Add cocoa powder about a tablespoon at a time.
4. Add milk, baking soda, and salt, and gradually add flour.
5. Bake in a 8x8 or a 6x10 pan for 25-30 minutes. Check with toothpick for doneness.

Reviews

[HarryandKerri H.]

Terrible recipe. You need to add a LOT more milk than it calls for, and even then these are dry and crumbly.

 

[mums the word]

Made for Spring PAC 2008 - This is a good recipe if you want a low fat version of a brownie. Even though the flavour is good, we thought they were a bit too dry. As I mixed the batter I didn't think that it needed the extra 3 Tbsp of flour that were listed but I put it in because I wanted to make the recipe just as written. I also would like more peanut butter flavour but that would not be in keeping with the low fat idea. I baked this in a "greased" 8 x8 pan and they were done in 22 minutes so I would suggest watching them closely. Good recipe Christine, thx.

 

[Caryn Dalton]

Made for PAC Spring 07! Anything with PB and chocolate is good to go in this house! The recipe was easy to make. I mixed everything by hand and that was fine. I bought the exact ingredients called for so I could make this recipe the way it was intended.The only thing I added: some peanut butter chips to the top for garnish. BTW-1 TB of skim milk plus 1 tsp of skim milk is the same thing as 4 tsps or 20ml...that may be helpful to someone. I used an 8x8 pan and though the batter was very shallow in the pan, they rose to about 1/2 inch. We liked the flavor a lot, the pb was not overwhelming (I'm not a huge fan like the rest of the crew so this is a must if I'm going to like it too). The texture of these are a little bit chewy and a drier texture like a cookie or tea cake. This is definately a lower fat recipe than most brownie recipes and I recommend it if you are looking for that kind of thing! Thanks for sharing your recipe, Christine.