These peanut butter brownies are made with natural peanut butter. They have a chewy and fudgy texture and are flecked with bits of peanuts. They’re very easy to make – you only need one bowl!
The rainy weather I experienced this weekend put me in the mood for staying in and baking so I made these peanut butter brownies. I really like how they turned out – moist, dense, a little chewy. Plus, 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 regular peanut butter. The flecks actually added a little extra bit of nuttiness to eat bite which I really liked.
If you have a high-powered blender you can make your own peanut butter just by blending peanuts, but there are quite a few different brands of natural peanut butter you can buy at the grocery store. I haven’t tried these brownies with regular creamy peanut butter, but I think it would work fine.
- You only need one bowl to make these brownies, but it helps to use a stand mixer or handheld mixer to make the batter. It’s pretty sticky with all of the peanut butter.
- This recipe makes enough for one 9×9” square baking pan.
- When you scoop the batter into the pan do your best to spread it into an even layer, but don’t worry too much because it will spread out as it bakes.
- I like to cool the brownies for a while before I slice them. They will be chewier and fudgier if they’re cooled rather than eating them warm from the oven.
I really enjoyed these brownies and want to try making other desserts with natural peanut butter. If you’re looking for more brownie recipe be sure to check out a few more of my favorites:
Peanut Butter Brownies
- 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
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.