- 2/3 cup butter, softened
- 2/3 cup peanut butter
- 2 cups sugar
- 2 teaspoons McCormick® Pure Vanilla Extract
- 4 eggs
- 1 cup all-purpose flour
- 2/3 cup baking cocoa
- 2 teaspoons baking powder
- In a bowl, cream butter, peanut butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and baking powder; add to creamed mixture just until blended. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Yield: about 2 dozen.
Reviews for Peanut Butter Brownies
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"Taste fine and are moist but they are more cake-like than brownie. Not ewy gooey like i like my brownies. Wont be making these again."
"These were absolutely fabulous! I felt like baking something yesterday, and I was going to do peanut butter cookies. I was out of brown sugar but had cocoa, so I came upon these in my recipe search. Moist and delicious! I made them exactly like the recipe and will make them again and again! Planning on taking to a new mom later this week. I wonder what these would be like with a hazelnut spread instead of the peanut butter? Thinking of trying them that way."
"I adjusted these for high altitude and they turned out PERFECT! Best brownies I have made since living 7200 ft above sea level.Adjustments I used:1 Tbs of water1/4 tsp decrease in baking powder2 Tbs decrease in sugar"