I made a half recipe as a test and baked it in a small loaf pan (8.5 x 4.5 inches) for about 14 minutes. The sweetness was perfect for me (it is an "adult" sweetness that I prefer). This recipe produces a cakelike brownie and I prefer fudgy, so next time I would omit the baking powder, use less flour and I'd also increase the peanut butter for the swirl. This is a much easier recipe than those swirl recipes that make you prepare two separate batters that you then swirl together in the pan. Thanks for posting this ... it's a keeper for me!
Really liked this recipe. I liked the mixture of brown & white sugars--something you don't see w/ a lot of brownie recipes! I don't think I did as well w/ the "swirl" but I hope to do better in the future! I used a 9X9 pan & it took 16 minutes to cook. Thanks so much for sharing!!
These brownies were delicious! I substituted vegetable oil in place of butter. I used pure almond extract in place of vanilla.
I'm super disappointed. This is more like a cake. Makes for a decent cake, but not what I expected for a brownie. I even cut the baking powder to 1/8. :(
All I can say is, WOW. These are the best brownies I've ever had! The only thing I did different was omitted the baking soda, for a bit more of a fudgey result. They baked for 20 minutes and came out absolutely perfect. I've been trying to find a good brownie recipe and this + peanut butter tops them all! Definitely will make for company. : )
This is great! I think my cocoa is a bit old because there wasn't much of a chocolate-y taste. Other than that, they brownies were moist and super tasty with the peanut butter ribboned throughout. I did a 9x9 pan as well and it took a little under 20 minutes. Great recipe for easy and quick brownies that everyone will love!
Delicious! This is a simple