These peanut butter brownies are so quick and easy to make with just a handful of simple pantry ingredients and they are so heavenly to eat! Serve with ice cream as a dessert or for a delicious afternoon treat.
These peanut butter brownies will disappear in no time!
With school starting next week, I’m feeling extra sentimental. Between the new season in our lives and the chaos in our home, I’ve had incredible cravings for my stress standby – peanut butter. I’m not sure why, but peanut butter always makes everything better.
Sweet and salty, smooth and creamy, it’s the perfect substitute for chocolate and in brownie form, you get the best of both worlds. I love serving peanut butter brownies al a mode – if they last long enough!
In fact, we should call these blondies as there is no chocolate in these sweet treats. They are flavored with vanilla and peanut butter takes the place of the traditional chocolate. They are gooey and cakey, and they really are a family favorite.
Peanut Butter Brownies
These peanut butter brownies are so amazing just out of the oven that we all rush for one. I hope these brownies save your day, too. It takes no time at all to make a batch of these delicious treats!
Why You’ll Love this Recipe
- Easy to Make
- Staple Ingredients
- Satisfies any Peanut Butter Craving
- Sweet and Salty
Shopping List
- Peanut Butter
- Unsalted Butter
- Brown Sugar
- White Granulated Sugar
- Vanilla Extract
- Eggs
- Baking Powder
- Salt
- All Purpose Flour
Substitutions and Variations
- Peanut Butter – I prefer to use smooth, but you can use crunchy. Please note natural peanut butter doesn’t work well. However, feel free to experiment with your own – learn how to make peanut butter here.
- Butter – Unsalted butter, softened. You can get my tips to soften butter here. If you use salted butter, omit the additional salt in this recipe.
- Salt – Omit if you are using salted butter.
Tips
- To prevent the edges from browning, cover edges with foil.
- For thicker brownies, bake in an 8×8.
- Like my favorite skip the box brownies, I slightly under bake these.
Serving Suggestions
Top these peanut butter brownies with a little something extra delicious.
How to Store
- Room Temperature – If you are not serving these brownies straight away, let them cool to room temperature and store in an airtight container. They will keep for about a week when stored at room temperature.
- Refrigerator – There’s no need to refrigerate these brownies, as the moisture might affect texture.
- Freezer – You can also freeze the baked brownies, don’t cut them, simply wrap the whole baking sheet in plastic wrap and foil and they will keep for up to 3 months.
More Peanut Butter Desserts
Peanut Butter Brownies
Ingredients
- 1 cup peanut butter creamy
- 11 tablespoons butter softened, unsalted
- 1 cup brown sugar packed
- 1 ⅓ cups sugar white granulated
- 2 teaspoons vanilla
- 4 eggs size large
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
Instructions
- Preheat oven to 325°F. Grease 9×13" pan.
- In a large mixing bowl or stand mixer, cream peanut butter, butter sugars and vanilla. Beat in eggs.
- Add in baking powder, salt and flour, mix until smooth. Pour into greased 9×13 pan.
- Bake 40-45 minutes or until the top springs back when touched.
Julie’s Tips
- To prevent the edges from browning, cover edges with foil.
- Watch your time carefully – everyone’s oven is a little different!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How to Make
- Prep – Preheat oven as directed.
- Combine Sugars and Wet Ingredients – Cream peanut butter, butter sugars and vanilla. Beat in eggs.
- Combine Dry Ingredients – Add in baking powder, salt and flour, mix until smooth. Pour into greased pan.
- Bake – Bake as directed.
I baked mine at 325 for 30 mins in a 9X13 pan and wasn’t even close to being done. I turned the oven up to 350 and am now cooking it for 45 mins and still not done. I suggest you bake it at 350 degrees for 45-50 mins.
Fast easy delicious! Thanks!!
Thank you!!
Made it for my peanut butter obsessed dad and he loved them ! although I did have to cook it for about 45 minutes instead of 25 in a 9×13
Thank you! Glad you enjoyed! You’ll have to try my Peanut Butter Bars next!
This is not a 9×9” pan recipe. I baked it for 60 min and was still unbaked at center. I should’ve followed my gut and put it in a 9×13” pan.
I’m sorry for your experience, but all my recipes are tested 3 times and it is made in a 9×9. Internal oven temperatures, altitude and baking vessel material can also effect bake time. When in doubt, use the toothpick test.
OMG that is making my mouth water!
XO Ellen from Ask Away
http://www.askawayblog.com