Chocolate and peanut butter are a match made in heaven. In this Peanut Butter Brownies recipe they come together to make magic. There’s something about the combination of the complex, divine taste of chocolate and the creamy, rich flavor of peanut butter that really satisfies those sweet tooth cravings. I like this recipe because it only calls for cocoa powder, something I always have on hand, rather than requiring me to melt baking chocolate.
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Brownies are among my favorite home baked goods. It’s hard to beat a warm, gooey, chocolatey brownie topped with a scoop of ice cream. I prefer my brownies to be more gooey than cakey and this recipe is a very good balance of my preferred texture. Brownie texture tends to come down to the amount of flour used, and I find one cup is perfect for the consistency I want. The brownies are easy to slice and don’t fall apart when you pick them up, but still have that moist texture I adore.
Some people prefer a more cake-like brownie, however, so I’ve included some suggestions in the notes for how you could achieve that with this recipe. I think an extra 1/4 or 1/2 cup of flour would probably produce a more cakey, lighter crumb. I think an extra egg would also help lighten up the bake a bit to help achieve that. A little extra baking powder would also probably help give these brownies a more cake-like feel, probably an extra 1/4 to 1/2 teaspoon of baking powder would do the trick.
When I whip up a batch of brownies, it’s usually because I want to satisfy my chocolate cravings without having to spend a lot of time baking and frosting a cake, or baking several batches of cookies. Just because I think of brownies as a quick, no fuss dessert, I never frost my brownies. These brownies would be easy to frost however. I think a basic peanut butter frosting would probably be amazing on these.
I love to use the same old grocery store brand of creamy peanut butter that my mom put on my sandwiches as a kid. The flavor and texture work perfectly for me. I do not recommend crunchy peanut butter for this recipe as it may produce a brownie that’s less moist. If you’d really like to have some crunch, I would suggest using creamy peanut butter but then maybe sprinkling some crushed peanuts on top of the batter after you spread it out in the baking dish.
Other nut butters could be used in place of peanut butter, whether to accommodate an allergy or simply for matters of taste. I think almond or cashew butter would probably work as substitutes in this recipe, although they may change the consistency.
2 thoughts on “Peanut Butter Brownies”
I followed the dIrections exactly. My oven is calibrated so i know that wasnt the issue. I checked the brownies at 22 minutes, took them out at 24 minutes.
It was not a moIst chewy brOwnie. MOre like a Cake, coUld not really taste tHe peanut butter (and i was geNerous on the measurement). It was a boring dry cake. Very disAappointed.
Can you USE SWERVE or Erythritol in place if white sugar?