Peanut Butter Brownies

It’s been a little while since I threw chocolate and peanut butter together in a sweet concoction. In fact, it’s been nearly a month since I made the Chocolate Peanut Butter Cup Ice Cream. A month without chocolate and peanut butter together is much too long in my little world! Plus, I hadn’t been in the kitchen for nearly two weeks thanks to my ear infection, and peanut butter brownies sounded like the perfect way to get back in the saddle. Quick, easy, decadent and amazingly satisfying.

Given how much I adore the Baked brownie recipe, I immediately decided that I would use that for my base and add a peanut butter topping/swirl. I am very happy with my decision. Elated, actually.

The brownies are dense, fudgy and perfect. The peanut butter swirl… oh, the peanut butter swirl. It tastes like the inside of a buckeye. Only better. Sort of like the inside of a peanut butter cup or the base for peanut butter cup bars. Only better. It’s a dangerous, dangerous concoction.

I briefly contemplated not even adding the swirl and just plopping myself down on the couch with the bowl, a spoon and my DVR. But then sanity returned long enough for me to get the topping onto the batter, swirl it and pop it into the oven before I could be convinced otherwise.

I’m glad I did. Because you deserve peanut butter brownies. Plus, I don’t necessarily need an entire bowl of peanut butter heaven in order to catch up on Game of Thrones. Right? Right?

One year ago: Polenta French Toast
Two years ago: Traditional Hummus
Three years ago: Homemade Pita Bread
Four years ago: Taco Rice Salad

Peanut Butter Brownies

Yield: 24 brownies

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients:

For the Brownies:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Peanut Butter Swirl:
½ cup (8 tablespoons) unsalted butter, melted
1 cup powdered sugar
1½ cups creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top.

7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

(Brownie recipe adapted from Baked: New Frontiers in Baking; peanut butter swirl adapted from Martha Stewart)

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85 Responses to “Peanut Butter Brownies”

  1. Melissa N. on May 24, 2011 at 1:07 am

    mmmm yes please! These look delightfully sinful. Can’t wait to try them!

    Reply

  2. kim on May 24, 2011 at 1:07 am

    Made your peanut butter oatmeal chocolate chip cookies today and they were a big hit. These look yummy too!

    Reply

  3. Katie on May 24, 2011 at 1:52 am

    Looks gorgeous! I adore peanut butter and yet for some reason ahve never put the two into a brownie before. Yummy!

    Reply

  4. thelittleloaf on May 24, 2011 at 3:40 am

    Wow, these look incredible. Peanut butter and chocolate is such a great combination. I love putting swirls of flavour in my brownies – I recently made these Dulce de Leche ones http://bit.ly/fRfekq but will definitely be trying peanut butter v. soon!

    Reply

  5. Lauren at Keep It Sweet on May 24, 2011 at 6:07 am

    These look amazing! Chocolate and peanut butter is always at the top of my list:-) I think I would have made a double batch- 1 to eat out of the bowl and 1 to bake!

    Reply

  6. The Café Sucré Farine on May 24, 2011 at 6:47 am

    The brownies look so moist and delicious! What a great recipe for summer picnics and trips to the beach!

    Reply

  7. linda on May 24, 2011 at 7:00 am

    i baked your peanut butter, oatmeal & cc cookies yesterday…they are delicious….& since the jar of pb is still on my counter …& since i love the “baked” brownies…i cannot wait to make these beauties!
    thanks for all your great recipes always!!

    Reply

  8. Nisrine M. on May 24, 2011 at 7:04 am

    Very good brownie recipe. I love the peanut butter oozing from the sides. Delicious!

    Reply

  9. Heather on May 24, 2011 at 8:35 am

    The brownies look amazing – but would it be a problem to omit the espresso powder? I have never been a fan of coffee or coffee flavorings.

    Reply

    • Michelle on May 24th, 2011 at 11:30 am

      Hi Heather, You can omit the espresso powder, but know that it doesn’t impart a coffee or espresso flavor at all. Espresso powder is used in many chocolate recipes because it strengthens and enhances the richness of the chocolate flavor.

      Reply

  10. Debbi on May 24, 2011 at 9:15 am

    Have I told you lately that I love you? Seriously, I love you! I seem to have the same chocolate/peanut butter obsession as you and I love that you enable me :-) Thank you for being you!! Can’t wait to make these for Memorial Day!

    Reply

  11. Erin on May 24, 2011 at 9:16 am

    I can never have enough peanut butter and chocolate. Although I too think it’s been awhile since I made something of the sort in my kitchen. I may need to follow your lead, these looks amazing!

    Reply

  12. Paula on May 24, 2011 at 9:48 am

    Wow. A combination I have never thought to put together for a brownie! Looks great.

    Reply

  13. Jil @ Big City, Lil Kitchen on May 24, 2011 at 10:31 am

    Ohh these look so fudge-y and amazing!!

    Reply

  14. Emily Malloy @Cleanliness on May 24, 2011 at 10:36 am

    This looks DELICIOUS!

    Reply

  15. Hannah at FleurDeLicious on May 24, 2011 at 11:17 am

    I love that you weren’t shy with the peanut butter swirl! Too many peanut butter brownies only have a little tiny swirl, but these are my kind of pb brownies. And the Baked brownie is my favorite, so this sounds amazing!

    Reply

  16. Amber @FromTheHeartsOf on May 24, 2011 at 11:24 am

    Oh what I would give for a scratch and snif screen right now!!!!!!!! I want these so bad I will be making them tonight.

    Reply

  17. Jen of My Tiny Oven on May 24, 2011 at 11:34 am

    Ok, you had me at peanut butter…. It is only 8:30am and I am drooling! Wish I had a pan of these for breakfast. You rock!

    Reply

  18. Alli on May 24, 2011 at 11:48 am

    I love the HUGE PB swirl. I know my family will love these.

    Reply

  19. Katrina on May 24, 2011 at 11:51 am

    Peanut butter and chocolate is my favorite combo! Love this!

    Reply

  20. megan {a dash of megnut} on May 24, 2011 at 12:20 pm

    oh wow. pure amazingness. it’s a good thing i’m going to the grocery store in 20 minutes so i can get all of these ingredients!

    Reply

  21. Dana@TheSundaySweet on May 24, 2011 at 12:54 pm

    Seriously! You have no idea how long I have been craving just these. I was so excited when I saw your post on twitter about you making them. Thank you for sharing this recipe. Made my day :)

    Reply

  22. RavieNomNoms on May 24, 2011 at 3:00 pm

    Oh wow, those would be gone in like 3 seconds in my house…they look absolutely sinful!!

    Reply

  23. Baking Serendipity on May 24, 2011 at 3:48 pm

    These look amazing! There is nothing better than the peanut butter/chocolate combination :)

    Reply

  24. Paula on May 24, 2011 at 3:54 pm

    Hope you are feeling much better, ear infections do not make for a happy camper! Am a little upset with this posting tho, now I am going to have to make these, pronto. They look unbelievable! A Memorial Day weekend treat???

    Reply

  25. Erin on May 24, 2011 at 4:26 pm

    Sounds so good! I am going to have to find a reason to make these soon!!! Gald you are feeling better!

    Reply

  26. The Chocolate Priestess on May 24, 2011 at 4:43 pm

    These look amazing! I hope you are feeling much better now or at least the brownies help a little bit.

    Reply

  27. Arlene on May 24, 2011 at 4:48 pm

    If you could hear me, you’d know how much I want one of these. I’ve bookmarked this page and will make these at our first BBQ. WOW.

    Reply

  28. Steph@stephsbitebybite on May 24, 2011 at 5:18 pm

    I love the big HUGE gobs of peanut butter! These brownies are right up my alley!

    Reply

  29. Caroline @ Engineer and an Oven on May 24, 2011 at 5:19 pm

    Peanut butter and chocolate? Sign me up. This looks amazing.

    Reply

  30. Liz on May 24, 2011 at 5:57 pm

    Oh, gosh, this is genius! I’m not a fan of pb on it’s own, but I love Reeses! So the addition of powdered sugar has made it palatable…more than that…DECADENT!

    Reply

  31. Krista {Budget Gourmet Mom} on May 24, 2011 at 6:45 pm

    Chocolate and peanut butter…a deadly combination! I really shouldn’t read your blog when I am hungry. I would kill for one of these right now! They are definitely going on my “to-make=list”!

    Reply

  32. Heather I. on May 24, 2011 at 8:06 pm

    Need to make these ASAP. I really don’t know what else to say :)

    Reply

  33. Pudding Pie Lane on May 24, 2011 at 8:40 pm

    Aaah… peanut butter :) Yum! Your pictures are really pretty too :)

    Reply

  34. leslie on May 24, 2011 at 9:36 pm

    Ohh my..those huge chunks of peanut butter look just perfect.

    Reply

  35. Happy When Not Hungry on May 24, 2011 at 9:53 pm

    These look amazing! I love anything with chocolate and peanut butter. Beautiful brownies!

    Reply

  36. lorilu on May 24, 2011 at 10:59 pm

    now you have gone too far … just tooooooo far !

    Reply

  37. Curry and Comfort on May 25, 2011 at 9:01 am

    I’m like a magnet to the combination of peanut butter and chocolate! These look so rich, decadent and delicious! My eyes are drooling at your photos! YUM!!

    Reply

  38. Vicki @ Wilde in the Kitchen on May 25, 2011 at 11:43 am

    Those pictures have me drooling, look at all of that peanut butter! I want these, now.

    Reply

  39. Kerry on May 25, 2011 at 2:39 pm

    Whoa. I love you. That’s all. These look AMAZING.

    Reply

  40. blogbytina! on May 25, 2011 at 6:52 pm

    these look too good to be true!

    Reply

  41. Mackenzie@The Caramel Cookie on May 25, 2011 at 7:06 pm

    Yum! I just made peanut butter brownies last week. So addiciting!

    Reply

  42. Peggy on May 26, 2011 at 7:01 am

    I predict that these will be in my very immediate future! Oh my they look so good =) Kinda makes me want to skip work this morning and make a batch… they won’t mind, right? =)

    Reply

  43. Susan@One Less Thing on May 26, 2011 at 10:23 am

    Would you stop with the pb and chocolate recipes already! Now here’s another one I’ll have to indulge myself in. What did I do to deserve this? :)

    Reply

  44. Michelle Benoit (ChocolateCentral) on May 26, 2011 at 11:41 am

    Thank God I have a stash of chocolate (actually, I have a large stash at all times) because I’m drooling looking at these photos. I need some NOW! I just made some homemade peanut butter 2 days ago, so I can make these later this afternoon. They are gorgeous. Congrats on making Top 9!

    Reply

  45. Amberly on May 26, 2011 at 1:46 pm

    Peanut butter is one of our favorite things, especially combined with chocolate! This recipe will be a hit and between the two of us, will probably be gone within a day!

    Reply

  46. alyce on May 26, 2011 at 3:13 pm

    I am bookmarking these. Can’t wait to try!

    Reply

  47. Joanna on May 26, 2011 at 4:12 pm

    Tried these today and unfortunately, mine did not look like yours. Getting the peanut butter mixture into the batter did not result in the large chunks pictured. I also had to cook them longer and still they are more like fudge than a brownie. No worries, my son will still eat them. Made the chocolate chip cookies last week and everyone loved them.

    Reply

    • Lynnette on May 29th, 2011 at 9:30 pm

      I had trouble with these, too. Michelle’s peanut butter looks much more solid than mine turned out. And I had to bake them forever, and I still don’t think they’re right. I baked them for 40 minutes and they were super giggly, but I took them out anyway because my toothpick was clean. But after 30 mins on the counter, I decided to put them back in because they were clearly not done. So they baked at least another 30 mins. But they seem extremely oily. I measured my peanut butter by weight so maybe I had more than I should have had? I wish I knew what went wrong.

      Reply

      • Michelle on May 31st, 2011 at 10:37 pm

        Hi Lynnette, If you measured the peanut butter by weight you should be spot on (I measure almost all of my ingredients by weight). Did you by any chance use natural peanut butter? It is “naturally” much more oily and that could have been why.

        Reply

        • Hanna on July 2nd, 2014 at 9:41 pm

          I’m confused – I don’t see any weights for the ingredients in the recipe.

          Reply

    • Alisha on September 13th, 2011 at 7:51 am

      I didn’t even bother reading the comments before making these, because everything I make from this site is just always perfectly amazing. Last night, I had the same problem- at 30 mins, the toothpick came out of the brownie perfectly clean, but the peanut butter parts were, as you said, “jiggly”. I couldn’t fathom how it could firm up with more cooking (it’s really just buttery-PB- YUM), so I took them out. This morn, they’re more like fudge (but taste SO good). I looked back at Martha Stewarts site where the PB recipe is adapted from, and realized the mistake I made- my PB mixture was pretty solid by the time it went in, and thus it didn’t swirl well, I should have made it just a minute before I used it (as the recipe above says- I just didn’t realize t was vital). Also, I had large pools of PB on top, where Martha and the pic. above show about a 50:50 mix choc & PB on top. Next time I’ll, spoon some choc. on top of the PB dollops, and I’m pretty sure that will take care of it. I think…I’ll follow up when I try…

      Reply

  48. Sandra on May 26, 2011 at 9:45 pm

    Congrats on Top 9 this is an amazing recipe and love the pics.

    Reply

  49. sarihas on May 31, 2011 at 6:12 pm

    Hi! I made these today and was all excited to eat it and it turned out a hot mess! I followed every step don’t know what I did wrong.

    Reply

  50. Liz on June 6, 2011 at 12:13 pm

    I made these this weekend. They were fabulous! Thanks for a great recipe!

    Reply

  51. Erin on June 7, 2011 at 10:40 am

    I made these last weekend and had some difficulty, likely baker error :) I don’t know if anyone else has 9×13 pans that seem to vary slightly in size (volume-wise)… but next time I make these, I’ll definitely use one of my larger pans. The batters filled up my pan too much and I had to bake them for nearly an hour until the center was set. The result was drier and denser than most brownies and the edges were too crispy, yet still delicious. I like to think of this flub as a good excuse to make the recipe again!

    Reply

  52. Alida @ Alida's Kitchen on June 11, 2011 at 6:55 am

    Mmm…these look incredible. Can’t beat chocolate and peanut butter. I’m looking forward to trying this recipe!

    Reply

  53. Nora on July 7, 2011 at 11:04 pm

    I just made these, but instead of making the brownies from scratch I used a box brownie mix and just made the peanut butter mix. It came out alright, I used an 8×8 pan and had to bake it twice as long but I knew that would happen. Although the brownies came out sort of crumbly(which was probably due to my impatience to let them cool enough) they also sort of melt in your mouth which I enjoyed. I will probably use this recipe again. Thanks! :)

    Reply

  54. Pontiacgirl on July 25, 2011 at 2:15 pm

    I loved, loved, LOVED these brownies but I baked them at 325 for closer to 45 mins or more. I frosted them with a milk chocolate icing – devine!

    Reply

  55. Betty Hornsby on August 13, 2011 at 3:38 pm

    I just baked these brownies. I believe that the cooking time is wrong. I baked them for 55 minutes or until a few crumbs attached themselves to the toothpick. The pan is a bit fuller than I would have wanted. I wonder if they would not do better in a jelly roll pan. I know they will be wonderful. How can you help with chocolate, peanut butter & 2 sticks of butter!!! Love your website so much. Thanks for all the time I know you put into it.

    Reply

  56. the nonpareil baker on August 19, 2011 at 2:01 am

    I can never get enough of chocolate and peanut butter! I used your peanut butter fillingg recipe with my favorite brownie recipe from America’s Test Kitchen, and the result was amazing :)

    Reply

  57. Olivia on November 10, 2011 at 3:04 pm

    These are so delicious, everyone was raving about them!
    I wanted to try and use the peanut butter swirl with chocolate cake. Should I mix it in like the brownies before the cake is baked, try and just spread it on top? Will doing it with cake even work??

    Thanks!

    Reply

    • Michelle on November 11th, 2011 at 12:13 pm

      Hi Olivia, I’ve never done this with a cake, but I think dropping it on top and swirling like the brownies would work.

      Reply

      • Olivia on November 11th, 2011 at 12:56 pm

        ok great! I think Ill try it with a brownie first!

        Reply

  58. Heather on November 29, 2011 at 12:18 pm

    Hi, I made these brownies last night and they turned out very dry, and the bottom layer raised to the top in the center. I followed the receipe exactly as instructed, the peanut butter layer came out runny, and foamy looking, do you happen to know what I might have done wrong? Help lol.

    Reply

    • Michelle on November 30th, 2011 at 3:15 pm

      Oh yikes, so sorry about that! Unfortunately if you followed the recipe exactly and didn’t make any ingredient substitutions I’m not sure why it would have come out that way. Do you have an oven thermometer? Variations in oven temperature can cause crazy things to happen!

      Reply

  59. Margaret Murphy Tripp on December 1, 2011 at 5:05 pm

    Oh my oh my….I could just eat all that dough raw!!!! They look like something I’d want at my last meal. Drooooool…..

    Reply

  60. Jessica on December 11, 2011 at 9:52 am

    I also think that perhaps the baking time is a bit off. I was sure to center my rack in the oven, and ended up having to put it in for 7 minutes, then 7 more, and then finally tried for 10 more after reading that another person had baked hers for 55 minutes. After 30 minutes of baking, it still looked very wet and like setting during cooling wouldn’t do the job. The day after the fact, the middle of the brownies are fudgy and good, and the peanut butter has set. I also think the amount of peanut butter mixture is more than needed– i felt compelled to put more and more dollops after the amount that looked sufficient yielded half the pb mixture left over in my bowl. Overall, I am pretty happy with the result, it just seemed a little harder than usual to get there :)

    Reply

  61. Cindy on December 19, 2011 at 2:38 pm

    I had a little trouble with this recipe. I used a natural creamy peanut butter and halved the p.b. mixture because I wanted to make half the pan plain and half p.b. but I had so much of the mixture that I had to put it over about 3/4 of the pan. It was really runny, and I couldn’t get it to incorporate into the chocolate mixture until I actually stirred it with the knife. Then I baked it for longer than it said but had to take it out before I was sure it was done because we were late to the event I was taking it to. When I cut the brownies (mostly cool), they were crumbly, especially the peanut butter part. I put the leftovers in the fridge when I came home and the texture is pretty good now (and of course they taste great). Maybe the p.b. mixture needs more powdered sugar or something?

    Reply

    • Michelle on December 20th, 2011 at 12:46 am

      Hi Cindy, Natural peanut butter can be much oiler than regular peanut butter, which may be why you experienced the texture issue that you did.

      Reply

  62. JJ on November 3, 2012 at 8:43 pm

    I usually love your recipes! But this peanut-butter topping has me stumped. I made it with normal, not natural, peanut butter. But it was so thin the mixture was impossible to swirl in, and 30 mins into baking was still thin and foamy instead of solidifying.

    Reply

  63. Jen on November 29, 2012 at 10:33 pm

    Halved the recipe and baked in a 8x8in dish for 40mins. Not cool enough to taste yet but I can tell that they are going to be perfect! Thanks!!

    Reply

  64. amanda on December 10, 2012 at 8:09 pm

    I just made chocolate chip cookie bars and poured this peanut butter swirl on top of it and baked it and ooooh boy! Delicious! thank you for the recipe

    Reply

  65. Kerri on January 14, 2013 at 4:48 pm

    I baked a pan of these and they are to die for! I used natural peanut butter and didn’t have any issues with my peanut butter layer being liquid, I even cut back on the powdered sugar because I didn’t want to open another box for the extra quarter cup needed. However, the brownie batter was practically solid by the time I went to spoon the peanut butter layer on top so I had a hard time swirling the two together. I ended up digging way down into the pan, almost like stirring the peanut butter under the chocolate, to get them to swirl together better. Mine took almost an hour to bake, which is VERY unusual because I live in Europe and have a convection oven so EVERYTHING bakes faster than normal; I was expecting maybe 25 minutes tops. They are very dense and fudgy, which is exactly the way I like my brownies. The peanut butter complments them very well, and they make an awesome sundae with vanilla gelato, hot fudge, and chopped nuts on top : D With the exception of the baking time, the recipe worked great for me!

    Reply

  66. Annette on March 17, 2013 at 7:01 pm

    I made these yesterday and they are fantastic! I was actually gonna cheat and use a box of brownie mix along with your peanut butter topping recipe. But when I went to the pantry I was out of brownie mix. Boy am I glad that happened! I was then forced to make them completely from scratch using your amazing recipe. I can’t believe how yummy and decadent they are! The brownies are dense and fudgy like some gourmet brownie from a fancy restaurant. I love how you are so specific in the instructions, using a whisk, then switch to a spoon, and don’t over stir, etc. This is so helpful in making the end result perfect. My family LOVED them and I will certainly make them again. I am new to your blog/FB page but I am a baker and I see so many wonderful things on your pages that I want to try. I can’t wait to make the salted caramel brownies, but I was out of half & half and wanted to make your salted caramel from scratch. That will be my next one to try. Thank you for providing a wonderful site and sharing your talents and great ideas with the rest of us!

    Reply

  67. Cyn on April 27, 2013 at 10:46 am

    You’re the best!, thank you for sharing these recipes!, I made the chewy brownie and it’s AMAZING, today I’ll do this, since me and my bf arr huuge fans of peanut butter, thank you so much!

    Reply

  68. Karen Sinclair on May 27, 2013 at 3:40 pm

    I made these brownies yesterday for the second time. I thought that I did made an error the first time, but, I did not. I thought the peanut swirl ingredients may be skewed. The peanut butter by itself was fabulous, but I actually thought that the recipe should have been halved. There was too much for the brownie mixture. I often make this brownie mixture and by itself it is wonderful, but the added peanut butter created a much longer bake time. I baked the brownies for nearly 45 minutes and the middle was not done. I did remove them as the edges were getting overdone. The brownies were sloppy and wet, even after cooling all nightt. I will definitely not make these again. I love many of your recipes, but this is not a keeper and I would not recommend. I do thank you for all of your amazing recipes and I will continue to try them!!!

    Reply

  69. Rebecca on June 20, 2013 at 4:04 pm

    I have to agree with the other reviews–the peanut butter mixture is too liquid and goes even more so when molten, and spreads over the top of the brownies, thereby ruining the swirl effect and creating an ugly presentation. Still, taste is great and this brownie base recipe is perfection–it’s my old standby. Mine baked fine in 30 minutes–it is supposed to be fudgy. If I do try this again I may omit the butter from the swirl to thicken it up or layer the swirl between brownie batter to try to encase it a bit. Too bad ;(

    Reply

  70. Tiffany on July 31, 2013 at 9:46 pm

    Just a thought- I notice MANY people have experienced some difficulty with this recipe- if you know that using a certain type if PB will result in an unsuccessful product , maybe you could make a not of it in the recipe? Many, many people prefer to use all natural PB these days and it would be handy to have that fact BEFORE wasting the time and money making this recipe

    Reply

    • Michelle on August 1st, 2013 at 9:27 am

      Unless a recipe calls specifically for natural peanut butter, traditional peanut butter should always be used. I always advocate following a recipe as written and not making substitutions. I address this here, where I list all of the equipment and ingredients that I use: http://www.browneyedbaker.com/about/tools-of-the-trade/

      Reply

  71. Matt on November 19, 2013 at 1:36 am

    I made these tonight exactly as written, in the center of the oven, with an oven thermometer, rotating after 15 mins. The peanut butter “filling” just ended up as a puddle covering the entire surface, which made it impossible to tell with a toothpick whether they were done or not. It seemed like way too much peanut butter filling and it did not incorporate into the batter very well, nor did it set up in the least. I’ll let them cool overnight, but I’m skeptical about how they’re going to turn out. I have no idea if they were actually done because the entire surface was just a runny puddle of peanut butter filling. I wanted to love these. The filling tasted exactly how I’ve been craving, kind of like Reese’s Pieces. I hope these set up and are at least edible.

    Reply

  72. Amy on January 7, 2014 at 7:50 pm

    Hi! I just made these – well about 2 1/2 hours ago. I let them go in the oven for about 1 hour because they were not done. I used Jiff PB and quality chocolate but they are taking forever to be completely done.

    Reply

  73. Rachel on March 3, 2014 at 3:28 pm

    I made these last night. They are delicious! I thought that maybe there was too much peanut butter once I got to the dollop and swirl stage. The ratio, taste-wise is perfect. Mine just turned out really ugly looking (not that it really matters). The peanutbutter swirl caused them to have weird ridges where the brownie baked, and peanutbutter pooled. It was a very easy recipe to follow, and the texture is exactly what I hsd hoped it wpuld be. Too many brownies are more cake-like than dense and decadent. These definitely were the latter. I might try and switch it up a little to make the peanutbutter part a little more cakeish so it doesn’t become a molten mess like it did this time. I will most definitely be adding this recipe to my list of go to items and family favorites. Maybe I can make a prettier version next time, so their looks match how they taste, or I can make the trained baker in me shut up about appearances and just eat them already! lol

    So worth the pile of dishes I ended up with!

    Reply

  74. Lucy on May 23, 2014 at 11:53 am

    You seriously need to make a recipe book. I would be first to order, yummy!

    Reply

  75. Sue dawson on June 19, 2014 at 10:33 pm

    I made 2 batches of these today….a true leap of faith. They turned out utterly amazing. I did bake each pan about 12 minutes longer than is stated. I also made a small batch of Ina Garten (barefoot contessa) chocolate ganache and drizzled that over the top because they weren’t rich enough (haha) but thought the presentation was better. Truly decadent. They do have the texture that I question if I baked them long enough but figured that’s just the way these are suppose to be. I cooled them completely before cutting and was perfection. Great recipe!! You do need about 2 large glasses of milk to counteract the richness.

    Reply

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