Recipe by HeatherFeather
I was at a "Ladies' Coffee" and one of the hostesses made these amazing peanut butter brownies. I asked her for the recipe and she was kind enough to share it with me. She said it originally had come from an issue of Bon Appetit magazine. She cut these into 25 very tiny cubes,because they are quite rich. You can cut them as large or small as you like- I generally get 16 small brownies out of one batch.
Top Review by Michelle S.
Oh, what can I say...these are AMAZING!! I cooked them the 55 minutes and we had chocolate and peanut butter nirvana happening! Even with the first batch I undercooked, we mixed it in with vanilla ice cream and made our own cookie dough ice cream! Now the family can't decide which way they want me to make these again! They just say I MUST make them again! Thanks HeatherFeather..these are so, so good!
- 6 tablespoons sweet unsalted butter, at room temperature
- 1⁄2 cup peanut butter (I use creamy)
- 1 1⁄4 cups brown sugar, packed
- 2 large eggs
- 3⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1⁄2-3⁄4 cup semi-sweet chocolate chips
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Generously grease& flour an 8" square baking pan.
- Cream butter using an electric mixer.
- Add peanut butter and beat until blended, scraping down the sides of the bowl with a spatula as needed.
- Beat in brown sugar.
- Beat in 1 egg at a time, then add the vanilla.
- In another bowl, sift together the flour, salt, and baking powder.
- Add the flour mixture to the peanut butter mixture and beat until blended.
- Using a wooden spoon,stir in the chocolate chips.
- Spread evenly into the prepared pan and bake about 37-55 minutes, or until top is lightly browned all over and no longer shiny, and a toothpick poked in the center comes out with just a few moist crumbs stuck to it (as opposed to wet and goopy batter); check early - the earlier you pull them out of the oven, the more moist they will be.
- Let cool before cutting; they should be like moist, fudgey brownies in texture and they will firm up when they are fully cooled.