These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!

Jo

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
16
Yield:
1 9x9 inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.

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  • In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

  • Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Nutrition Facts

177 calories; protein 3.7g 7% DV; carbohydrates 22.8g 7% DV; fat 8.5g 13% DV; cholesterol 23.3mg 8% DV; sodium 158.5mg 6% DV. Full Nutrition
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Reviews (810)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/07/2005
Great recipe! I made a couple of changes, though, to make it less cake-like and more brownie-like: I doubled the recipe and added one less egg and 1/3 cup less flour. I also added an extra 1/3 cup of peanut butter (and a few less tablespoons butter) and spread a thin layer of a chocolate glaze on top when it came out of the oven. It was a huge hit! I'll definitely be making it again. Read More
(533)

Most helpful critical review

Rating: 3 stars
03/04/2008
I should have trusted my instincts on these and used my own judgment rather than paying such close attention to all the reviewers who recommended a longer baking time. Do not overbake, or you'll end up with one, dry peanut butter brownie. Mine would have been perfect at 25 minutes, but I let it go another five. Having said that, they're good, with a nice peanut butter flavor--but with so many other recipes out there, I wouldn't call this a "must make again, to die for recipe." I frosted them with Chocolate Frosting I, which made them twice as good as they would have been otherwise. Read More
(256)
1003 Ratings
  • 5 star values: 629
  • 4 star values: 245
  • 3 star values: 86
  • 2 star values: 32
  • 1 star values: 11
Rating: 4 stars
11/06/2005
Great recipe! I made a couple of changes, though, to make it less cake-like and more brownie-like: I doubled the recipe and added one less egg and 1/3 cup less flour. I also added an extra 1/3 cup of peanut butter (and a few less tablespoons butter) and spread a thin layer of a chocolate glaze on top when it came out of the oven. It was a huge hit! I'll definitely be making it again. Read More
(533)
Rating: 4 stars
10/10/2008
First, if you want these chewy and brownie-like DO NOT BEAT THE EGGS UNTIL THEY'RE FLUFFY that will only make it cake-like. In fact, don't use your mixer at all. Use a fork to mix together the butter and peanut butter, then mix in the sugars, then the egg and vanilla, and then the dry ingredients with a spoon. This will make them chewy and yummy like a real brownie! Great basic recipe though! Read More
(481)
Rating: 3 stars
03/03/2008
I should have trusted my instincts on these and used my own judgment rather than paying such close attention to all the reviewers who recommended a longer baking time. Do not overbake, or you'll end up with one, dry peanut butter brownie. Mine would have been perfect at 25 minutes, but I let it go another five. Having said that, they're good, with a nice peanut butter flavor--but with so many other recipes out there, I wouldn't call this a "must make again, to die for recipe." I frosted them with Chocolate Frosting I, which made them twice as good as they would have been otherwise. Read More
(256)
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Rating: 5 stars
01/12/2008
These brownies were amazing! My boyfriend hates chocolate, so I'm always trying to find desserts that don't have any in them. I made the recipe as is, but made a peanut butter icing in order to make it extra special! I used 2 cups of confectioners sugar, 2 tablespoons of milk, 2 teaspoons of corn syrup and 2 full tablespoons of peanut butter. It made the brownies sweeter (the way I like them) and added even more peanut butter flavor! I'll definitely be making these again soon!!! Read More
(109)
Rating: 5 stars
11/12/2004
Tastes like a peanut butter cake moist and yummy! I added about 2/3 cup of chocolate chips and baked it in a 8x8 baking pan instead of 9x9. Very quick and easy to make. Read More
(104)
Rating: 5 stars
07/06/2003
These are really yummy, especially with chocolate frosting. To double the recipe, I baked them in a 9x13 pan and lowered the temp to 325 (as was suggested by another reviewer) - they were more than ready in 35 minutes. Read More
(88)
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Rating: 5 stars
07/06/2003
LOVED THIS!!!!! Delicious is too small a word for it. I put peanut butter and milk chocolate chips all over the top and let them bake in. Thanks Read More
(77)
Rating: 4 stars
05/19/2010
HELPFUL TIPS WHEN BAKING TO PREVENT HARD EDGES: I cover the pan with foil and with a knife... I cut out a big square in the middle so just 2" all around the edges is covered w/foil, so the edges are AS chewy as the middle. I double this recipe and it takes about 35-45 min to bake. I just wait for it to spring back as indicated and be a nice golden color (check the very center b/c that's where it will be gooey if not done). I add eyeball amount of chocolate chips on top before baking which I think is goodness. Or you can melt a chocolate glaze/frosting on top after it's done which also tastes delicious. I freeze the leftovers but definitely make double the amount using the suggestion of doubling all ingred. but adding 1/3C MORE pb, 2T LESS butter, and 1/3C LESS flour (so 1C + 2/3C). Excellent each time! Read More
(68)
Rating: 5 stars
10/11/2003
Fantastic Brownies! This is quite a refreshing change from the usual chocolate brownies, and it was very enjoyable! It was easily made in about a hour for me, and even though I am not too fond of peanut butter, I couldn't stop eating these! I ended up baking my batch in an 8x8 pan, and baked it for an extra ten minutes because I really prefer chewy bownies! Quite a crowd pleaser! Thank you Jo! This will have a permanent spot in my recipe book! =) Read More
(66)
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