Yield
Makes 9 or 16 brownies

Prep and Cook Time: about 40 minutes. Notes: Peanut butter fans will love these brownies unadorned, but they are also delicious when frosted with chocolate glaze. Store them airtight for up to 2 days.

How to Make It

Step 1

Melt butter in a 2- to 3-quart pan over low heat. Remove from heat and stir in sugar, eggs, vanilla, peanut butter, flour, and baking powder until well blended.

Step 2

Spread batter evenly in a buttered and floured 8-inch square baking pan.

Step 3

Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

Step 4

Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Step 5

Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm.

Step 6

Note: Nutritional analysis is per small brownie.

Ratings & Reviews