Other fall desserts pale in comparison to ultra-rich brownies. These peanut butter brownies are as pretty as a piece of artwork.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly coat foil with cooking spray; set pan aside.

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  • In a medium saucepan heat butter over low heat until melted. Remove from heat. Stir in sugar and the water until sugar is dissolved. Stir in egg, oil, and vanilla. Stir in 1 cup of the flour and the baking powder until combined (batter will be thin).

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  • Transfer 1/2 cup of the batter to a small bowl; whisk in peanut butter and 1 tablespoon of the milk until smooth. In another small bowl stir together the remaining 1/4 cup flour and the cocoa powder. Stir flour mixture and the remaining 2 tablespoons milk into the remaining batter; stir in chocolate pieces.

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  • Pour the chocolate batter into the prepared baking pan. Spoon the peanut butter batter in small mounds onto chocolate batter. Using a table knife or a narrow metal spatula, swirl batters slightly to marble.

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  • Bake for 20 to 25 minutes or until top springs back when lightly touched and a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies.

*Sugar Substitute:

Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes.Per Serving with Substitute: Same as basic recipe, except 141 cal., 13 g carb. (6 g sugar).

**Flour Substitute

Substitute 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all-purpose flour. Or substitute 1/2 cup full-fat almond meal/flour for 1/2 cup of the all-purpose flour. Or substitute 1 1/4 cups high-fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all-purpose flour. If using two flours, stir them together before adding to recipe.

Nutrition Facts

152 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 6 mg cholesterol; 66 mg sodium. 48 mg potassium; 17 g carbohydrates; 0 g fiber; 10 g sugar; 3 g protein; 0 g trans fatty acid; 188 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 26 mcg folate; 0 mcg vitamin b12; 37 mg calcium; 1 mg iron;

Reviews (2)

35 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 7
Rating: Unrated
10/23/2018
No experience, but wanted to say these looked DELICIOUS in your picture. I thought it must have taken at least a cup or more of peanut butter. Then I read the recipe - 1/4 cup of pnut butter???? Would you even be able to taste it??
Rating: Unrated
09/30/2014
So, here's the good and the bad. Good: My brownies looked exactly like the picture. That was so exciting. Bad: They were not brownie like, but more like a dense dry-ish cake. I looked it up on the internet and learned that there were probably too many eggs, so I should have used 2 not 3. Also, for a brownie like texture, the toothpick should NEVER come out clear. It needs some gooeyness on the toothpick. Should have baked at least 5 minutes shorter. I'm surprised that a BHG recipe would not have known that.