Peanut Butter Brownies are a chocolate and peanut butter lover’s dream! Chewy homemade brownies with an amazing smooth peanut butter topping and topped with peanut butter chips.
I hope all of you Mother’s out there had a wonderful day yesterday. My girls are sweethearts and made my day wonderful, they gave me the sweetest cards that always make me cry, and a bunch of stuff for a bath so I could relax. They are such cuties and I am so grateful for them.
They girls and Myron made me an awesome breakfast and we headed out to church. Later that afternoon we went to the cemetery to visit with Myron’s mom (we lost her last July), so this was our first Mother’s Day without her and it was pretty tough. We visited with her for a little while and took her some roses and all wished in our hearts that she was here so we could hug her. After we dried our tears we went Myron’s parents for dinner and my parents for dessert. Sadly we didn’t make these brownies because there are just too many of us to make these, so we ended up making our favorite, easy Tres Leches cake because it is simple enough to feed a crowd.
These brownies though. Oh. My. Goodness.
My peanut butter loving friends (ahem..Erika), these are for you.
This recipe is made in an 8×8 pan and makes 9 beautiful brownies. You will see that I made them with whole wheat flour, that is because it makes them extra chewy. If you don’t have whole wheat flour, no worries. Use the same amount of all purpose flour and you will be just fine.
Once your brownies are baked and cooled you can cut them into squares and make your peanut butter topping. When mixing you peanut butter, sugar be sure to add about a teaspoon of milk at a time until you reach a creamy/runny consistency so you can drizzle on top of your brownies. You can also eat this by the spoonful if you feel like you need to. I highly recommend it.
I hope you enjoy these brownies and I really hope you enjoyed spending Mother’s Day with you mama’s. Go ahead and make her a batch of these brownies and you’ll definitely be her favorite and hold her close to you while she is still here.
Be sure to pin this recipe for later.
- 3/4 cup + 2 tablespoon whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chip
- 1/2 cup peanut butter chip
- 2 tablespoon + 2 teaspoon cocoa powder
- 1/4 cup + 1 tablespoon boiling water
- 1/4 cup of semi-sweet chocolate chip
- 1/4 cup + 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter - melted
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup + 3 tablespoon granulated sugar
- Preheat oven to 350°F.
- Line an 8”x8” square baking pan with two strips of parchment paper in a cross pattern, leaving excess hanging out on all four sides.
- In a small mixing bowl, add flour, salt, chocolate chips and peanut butter chips, mix with a spatula and set aside.
- Melt butter in a small bowl in the microwave for 20-30 seconds.
- In a large heat proof bowl, add cocoa powder and boiling water, whisk until cocoa powder dissolves.
- Add 1/4 cup of semi-sweet chocolate chip to the hot cocoa powder mixture and stir until chocolate chips melted creating a smooth chocolate mixture.
- Add oil and melted butter and whisk until combine.
- Add egg, egg yolk and vanilla and mix until smooth.
- Add sugar and stir until completely incorporated.
- Now add the flour and chips mixture set aside earlier, fold using a spatula until just combined. The batter does not need to be smooth, avoid overmixing.
- Pour mixture into the prepared baking pan. Bake for 30-40 minutes or until center comes out clean with a toothpick.
- Remove from oven and allow the entire pan to cool on a wire rack.
- When cool enough to touch, lift the entire brownie out of the pan by lifting the parchment paper ends. Cut into 9 square portions with a serrated knife.
- mix together 3 tablespoons of creamy peanut butter with 1 cup of powdered sugar. Slowly add in 1 teaspoon of milk at a time until you reach a creamy/runny consistency to drizzle on top of brownie.
- Sprinkle a few peanut butter chips over brownies.
1. You can substitute the same amount of all-purpose flour or white whole wheat flour in this recipe. 2. Store brownies in an airtight container on the counter for up to 5 days.