Peanut Butter Chocolate Brownies Peanut Butter Chocolate Brownies

Peanut Butter Brownies Image by: Peanut Butter Brownies Author: Canadian Living

Peanut butter is stiff, so an offset spatula is the best utensil to use for spreading.

  • Portion size 60 servings
  • Credits : Holiday Celebrations: 2007




Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.

In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.

Topping: In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate. Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.

Nutritional facts Per bar: about

  • Sodium 20 mg
  • Protein 3 g
  • Calories 139.0
  • Total fat 7 g
  • Cholesterol 18 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 2.0
Share X

Peanut Butter Chocolate Brownies