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.
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!
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.
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!!!
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.
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.
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
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!
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! =)
