jackie is right. The brownies do crumble apart easily unlike your typical brownie. I recommend cooking them at the upper limits of the time stated and even a little more. These brownies fall apart but they are DELICIOUS. Perfect for my husband who does not like chocolate. Perfect for me because they satisfy my sweet tooth.
Peanut Butter 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.
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- Calories: 180
- Calories from fat: 55%
- Protein: 4.7g
- Fat: 11g
- Saturated fat: 3.6g
- Carbohydrate: 18g
- Fiber: 0.8g
- Sodium: 111mg
- Cholesterol: 37mg
- 5 tablespoons butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- Chocolate glaze (optional; recipe follows)
- 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.
- 2. Spread batter evenly in a buttered and floured 8-inch square baking pan.
- 3. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
- 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.
- 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.
- Note: Nutritional analysis is per small brownie.
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