Chewy Peanut Butter Brownies Recipe

 When I was a middle schooler I used to be in “foodie love” with the peanut butter brownies our school would sell. These generous sized brownies were made with peanut butter but has a slightly flaky crust, and totally moist inner.

Piecing together the perfect peanut butter brownie recipe was not easy! I searched for one, but could only find peanut butter blondies, or cake brownies.

I wanted a chewy brownie that was moist inside, but had those decadent crispy edges. So after a while hunting, I finally adapted my own recipe that used pretty much all organic ingredients. (You do not have to use organic baking ingredients. It’s just what I had in my pantry.)


1/2 cup peanut butter crunchy or smooth

1 cup all purpose flour

2 large eggs

1/3 cup butter melted

2/3 cup white sugar

1/2 cup brown sugar

1 tsp vanilla extract

1 tsp baking powder

1 pinch salt


Pre heat oven to 350F

Line a 9″x9″ metal or glass baking pan with parchment paper so you can easily lift your brownies right out once they are cooled. (This is optional, but makes removing the brownies and cleaning way easier!)

In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together.

Slowly add the eggs, vanilla extract, and pinch of salt.

In a separate bowl, combine the flour and baking powder.

Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies. 

Smooth the batter into the 9″x9″ pan and bake for 30-35 minutes. 

The brownies will feel soft or “raw” but will harden up a they cool. They will have a slightly wet look in the middle, but should be cooked. This will keep them chewy, moist, and yummy!

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