Peanut Butter Brownies
The rainy weather I experienced this weekend put me in the mood for staying in and baking. So I made these peanut butter brownies.
These peanut butter brownies came out great. Moist, dense, a little chewy.
The batter is really easy to make too.
The little flecks you see in the bars are not unmixed bits of flour, but instead little bits of peanuts because I used a natural peanut butter rather than the store bought peanut butter. The flecks actually added a little extra bit of nuttiness to eat bite which I really liked.
I’ve never had natural peanut butter until recently. I’ve seen many recipes, but haven’t tried making my own.
Pacific Beach Peanut Butter, which is right here in San Diego, sent me some complimentary samples. They have a lot of variety of flavors of natural peanut butter including white chocolate, cinnamon, toffee, etc.
I was sent white chocolate, cinnayum, and “our signature.” My favorite was the white chocolate. The natural peanut butter is thicker and not as creamy or oily as the store-bought peanut butter (the texture is somewhere in between store-bought creamy and store-bought crunchy). The chunkier consistency actually makes it easier to eat by the spoonful. If you’re looking for some different flavor peanut butters to try and you’re in the San Diego area, I think they are definitely worth visiting.
I used the white chocolate flavored peanut butter to make these peanut butter brownies, but any natural peanut butter should work. I think store-bought creamy peanut butter will work as well. The peanut butter made these brownies super moist and a bit fudgy.
If you like these peanut butter brownies you might like my Oreo Brownies, One Bowl Brownies or rich and fudgy Dulce de Leche Brownies, too!
- 1/2 cup butter
- 1 cup packed light brown sugar
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup natural peanut butter
- 1 tsp vanilla
- 1 large egg
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Cream butter and sugar in a bowl of a stand mixer on high speed until light and fluffy. Add in remaining ingredients and mix on medium speed until ingredients are completely mixed and smooth batter forms.
Line a 9 x 9 pan with parchment paper. Scrape batter into pan. The batter will be quite sticky and hard to spread. Use a spatula and try to spread across entire surface of pan. Don't worry if it looks uneven as the batter will melt and spread and even out when baking. Bake for about 28 minutes until set and toothpick inserted comes out clean. Let brownies cool for about 1 hour to settle and become dense and chewy before cutting and serving.