Peanut Lover's Brownies Recipe
Peanut Lover's Brownies Recipe photo by Taste of Home

Peanut Lover's Brownies Recipe

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Peanut butter lovers won't be able to eat just one of these delectable dessert squares. these chocolaty brownies are sandwiched between a graham cracker crust and peanut butter mouse. They're irresistible!
TOTAL TIME: Prep: 30 min. + cooling Bake: 30 min. + chilling
MAKES:24 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + cooling Bake: 30 min. + chilling
MAKES: 24 servings


  • 1/2 cup butter, softened
  • 3/4 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup salted peanuts, chopped
  • 3/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup creamy peanut butter
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 12 miniature peanut butter cups, coarsely chopped

Nutritional Facts

1 serving (1 piece) equals 354 calories, 22 g fat (11 g saturated fat), 61 mg cholesterol, 192 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.


  1. Line a 13-in. x 9-in. baking pan with foil; grease the foil. In a small bowl, combine the butter, flour, cracker crumbs and sugar; press into prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack. Sprinkle peanuts over crust.
  2. In a microwave, melt butter and chocolate; stir until smooth. In a large bowl, combine the eggs, sugar, vanilla and chocolate mixture. Gradually add flour. Spread over crust. Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
  3. For topping, warm peanut butter for 30 seconds in a microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan; remove foil. Cut into bars. Store in the refrigerator. Yield: 2 dozen.
Originally published as Peanut Lover's Brownies in Taste of Home April/May 2005, p29

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Reviewed Mar. 5, 2012

"Very delicious dessert! This can be made ahead, but it's best to wait to sprinkle with peanut butter cups until just before serving, otherwise they turn darker."

Reviewed Jan. 3, 2012

"So good! I halved this recipe and put it into a 8 inch square pan and cut the brownies into 12 pieces. I did not use Cool Whip, that is just a bunch of chemicals. Instead I made a peanut butter icing using 1/2 cup melted peanut butter and 1 cup 10x sugar and some milk. The icing was kind of thick, I will definitely use less next time. I also drizzled some hot fudge topping on top."

Reviewed Jun. 8, 2011

"My teenaged daughter, who has done little baking, decided to bake these after I received the e-mailed recipe a couple of weeks ago. They were fabulous! This recipe will definitely go into the "keeper" box!"

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