Peanut Butter Brownies Recipe

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A friend shared this peanutty brownie recipe with me when I was a teen, and I've been making them ever since. They're scrumptious!—Linda Wales, Millerton, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 24 servings


  • 2/3 cup butter, softened
  • 2/3 cup peanut butter
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all-purpose flour
  • 2/3 cup baking cocoa
  • 2 teaspoons baking powder

Nutritional Facts

1 each: 190 calories, 10g fat (4g saturated fat), 49mg cholesterol, 129mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 4g protein .


  1. 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.
Originally published as Peanut Butter Brownies in Country Woman May/June 2000, p35

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gramik 228554
Reviewed Jun. 26, 2015

"I have never tasted such a dry brownie in my life...I think cardboard has more moisture than this recipe. Will not be making these again!"

swills89 30501
Reviewed Nov. 28, 2013

"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."

Ab0628 27059
Reviewed Sep. 24, 2012

"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."

arayfiedler 53186
Reviewed Jul. 19, 2012

"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 water
1/4 tsp decrease in baking powder
2 Tbs decrease in sugar"

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