Thursday, November 19, 2009

Peanut Butter Brownies

So I used to say that I wasn't much of a brownie person. They usually make me a little sick due to their density and chocolatiness. I used to say this until a few weeks ago when I started making brownies like every single week. I'm not sure how this happened but ever since I made them for the AIDS Walk Bake Sale, I've been on a brownie making/eating spree. I have no regrets however. This time though, I got a recipe from my cousin Autumn for Peanut Butter Brownies and I have to say they are amazing! I cooked them exactly according to the recipe which I usually don't do (I like to put a little of myself in to the mix) and they turned out perfectly. I even cooked them for the specified bake time (10 min, turn, then 15 min more) and they were just a little underdone in the center but cooked which is perfect if you ask any brownie lover. I loved that they were peanut butter and not chocolate for a change and they didn't make me ill even though I had a huge chunk.

I do have one bone to pick with the recipe trier/blog writer however and that is with her statement that you should always use Jiff or Skippy when baking and not the all-natural kinds. Are you kidding? Please. I think I can do with a little let high fructose corn syrup in my life. Use the all natural!! If that's what you like. I used a creamy Organic peanut butter and it was amazing. If you like chunky, go for that too. But for your own health, perhaps we can find one way of reducing our corn in-take and this might just be the time. Just saying....

I love making brownies because they are SO easy and these are no exception. Seriously, give them a try. Great for parties or large groups, it makes a ton! A 9x13in pan.

Here's the recipe:

Peanut Butter Brownies

With Love and Butter
Makes 12 huge squares or 24 small ones

You have your choice here of creamy or chunky peanut butter and I used chunky. When baking with peanut butter, you almost always want to use something like Jif or Skippy, not the all-natural kind.

2 eggs
2 cups brown sugar, firmly packed
1 cup peanut butter, at room temperature
1 cup (2 sticks) butter, melted
2 tbsp. molasses
2 tbsp. honey
2 tsp. vanilla extract
1/2 tsp. salt
2 cups flour
2 cups semisweet chocolate chips

Preheat oven to 375°F and move the rack to the middle position. Butter a 9×13-inch pan.

Whip the eggs and brown sugar together with an electric mixer. Add the peanut butter, melted butter, molasses, honey, vanilla, salt, and flour. Mix. Stir in 1 cup of the chocolate chips by hand.

Spread the batter evenly in the pan. Strew the remaining 1 cup of chocolate chips over the surface. Bake 10 minutes, rotate the pan, and bake 15 minutes more or until the brownies turn golden and the center is set. Cool and cut into squares.

I forgot to have Collin take photos so the ones here are not mine, but from the blog I got it from.



  1. Yay! Glad you tried them and liked them, Al. Now I want to make them again. How do you think they would be with some butterscotch chips mixed in?

  2. ooh yea that sounds good!! Or even white chocolate chips.