These are a great take on the Peanut Butter Brownie. You can't tell the difference between whole wheat and regular flour. My family eats them up EVERY TIME I bake them.

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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 Celsius). Grease a 9x9 inch baking pan.

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  • In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.

  • In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.

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

Nutrition Facts

222.2 calories; 5.9 g protein; 24 g carbohydrates; 23.3 mg cholesterol; 215.4 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/05/2007
I followed the recipe exactly. The batter is thicker than a regular brownie batter but I had no problem spreading it in the pan. I baked it for 35 min and turned out great. I melted choc chips on top. I like that it uses whole wheat flour - a little less carbs. My husband and I thought they were good chewy but not quite enough PB flavour. I think I would like to add PB chips to it next time. If you don't like a really sweet brownie these are for you. Read More
(29)

Most helpful critical review

Rating: 3 stars
11/22/2010
these were ok. My brothers liked them but I don't think these had enough flavor. They also had this weird slide down your throat texture. I probably won't make these again. Read More
(7)
47 Ratings
  • 5 star values: 26
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/05/2007
I followed the recipe exactly. The batter is thicker than a regular brownie batter but I had no problem spreading it in the pan. I baked it for 35 min and turned out great. I melted choc chips on top. I like that it uses whole wheat flour - a little less carbs. My husband and I thought they were good chewy but not quite enough PB flavour. I think I would like to add PB chips to it next time. If you don't like a really sweet brownie these are for you. Read More
(29)
Rating: 4 stars
05/05/2007
I followed the recipe exactly. The batter is thicker than a regular brownie batter but I had no problem spreading it in the pan. I baked it for 35 min and turned out great. I melted choc chips on top. I like that it uses whole wheat flour - a little less carbs. My husband and I thought they were good chewy but not quite enough PB flavour. I think I would like to add PB chips to it next time. If you don't like a really sweet brownie these are for you. Read More
(29)
Rating: 5 stars
08/07/2007
I use a stick of margarine (1/2 C) 1/3 C white sugar 1 C brown sugar flour the same but add approx 1/3 C combined of ground flax and wheat meal - to sneak in some more nutrients & make up for the extra buttery flavor! I like to experiment with recipes - this one has great "bones" and lends well to it! Read More
(20)
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Rating: 5 stars
09/08/2009
Better than a PB&J! I always use butter and natural PB. The batter is thick but they bake up moist and chewy. I loved that they weren't too sweet- a great alternative to a chocolate brownie and one that the kids can eat more than one of without bouncing off the walls! Read More
(19)
Rating: 4 stars
10/21/2009
I used crunchy natural peanut butter white whole wheat flour and flipped the sugars to use more brown sugar. I added a good dose of vanilla and threw in chocolate and peanut butter chips and baked in a 10 x 10 pan. They were eaten within a couple of days and more have been requested. Next time I'll add a bit more PB and use all whole wheat flour and more peanut butter chips. update Made again and used all white whole wheat flour 6 TBS butter 1 TBSP vanilla omitted the water added an additional 1/4 c PB and added chopped Snickers. Oh my! They are delicious!!! Read More
(18)
Rating: 5 stars
05/09/2011
I made these on Mother's Day & they were incredible even my husband really liked them & he never likes sweet stuff like this. I made just a few tiny changes however. I made it a 1/2 cup of butter instead of the margarine I made it a 1/2 cup of white sugar & a 1/2 cup of brown sugar & just white flour since that is what I had on hand. I frosted them as well but I think they would have been just as yummy without any. They were very chewy sweet & moist ( like a brownie should be)...this is my first reveiw I just had to say how great these were! (: Read More
(10)
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Rating: 4 stars
09/14/2008
Good - not terribly sweet. I added chocolate chips and feel this was essential - brownies wouldn't have been sweet at all without them. Nice dense texture. I substituted almond extract for the vanilla and wouldn't recommend this. The almond overpowered the natural peanut butter I used. Read More
(9)
Rating: 3 stars
11/22/2010
these were ok. My brothers liked them but I don't think these had enough flavor. They also had this weird slide down your throat texture. I probably won't make these again. Read More
(7)
Rating: 5 stars
11/09/2010
I make the chewy peanut butter brownie recipe from this site all the time and decided to try this one today. I actually like it more than the other. I think the wheat flour actually enhances the flavor. I was going to drizzle them with melted chocolate and then my son asked it he could just dunk his in the chocolate so we ended up dunking them instead of drizzling. Huge hit! Read More
(7)
Rating: 5 stars
04/18/2011
amazing! superb! all i did was add white chocolate chips! even without them this would have been to-die-for! definitely making again in double batches:o) Read More
(6)