Peanut Butter Chocolate Chip Brownies

"These are about the only brownies I make anymore. I found this in a flyer from Cooking Light Magazine. They are light and delicious."
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
45mins
Ingredients:
11
Serves:
16
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Coat bottom ONLY of 8" square pan with cooking spray.
  • Spoon flour into dry measuring cup, level with knife.
  • Combine flour, chocolate chips and baking soda Combine sugars and remaining 5 ingredients in bowl, stir til blended.
  • Add flour mixture, blend again.
  • Spread batter in bottom of pan.
  • Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack.

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Reviews

  1. These were really good. I didn't have any chocolate chips, but I did have butterscotch which I like better any way. Nice and moist with a wonderful peanut flavor.
     
  2. I made these to surprise my husband--kind of an early Valentine's Day treat. He didn't enjoy them much (wah!) but I DID! Mine weren't moist like others were--more like a "cookie bar" texture but I thought they tasted great. I may have overbaked them cuz they were quite brown after 25 min. Maybe I should try to "underbake" them next time for a better texture. I used Splenda, natural PB & Eggbeaters. The choc chips were the best part, to me--and the PB taste is suble as others have said. Thanks for sharing!!
     
  3. These were wonderful. They were so moist. I wasn't expecting much out of these when I read the ingredients, but I tried it anyway because of the reviews. I will be making these often!
     
  4. I made a lot of substitutions for this, but they still turned out great. Used honey almond butter, some organic sugars, dairy-free chocolate chips, wheat-free, gluten-free flour (with added xanthan gum), and peanut oil (baking in a health-food-obsessed aunt's kitchen). Also added a bit of Silk vanilla soymilk. They turned out nice and moist, still a bit gooey on the inside and yummy.
     
  5. I have made these several times now and they are really good. I'm always looking for good dairy-free baking recipes and these fit the bill. I use whole-wheat pastry flour, which I find has the tendency to dry things out, so I up the oil to 2 tbsp. Still not a bad amount of oil though. Thanks for a great, easy and not-so-bad-for-you treat!
     
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RECIPE SUBMITTED BY

Hi, I'm Lindi, my husband and I live in the suburbs of Cleveland. I work part-time in a cosmetics store. I love to cook and try new recipes. I get most new recipes here on the internet. We love to throw get-togethers during the Holidays and the summer. My husband is Polish and also a very good cook. I hope to submit many recipes and that everyone will enjoy them.
 
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