Rating: 3.5 stars
35 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 7

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


Credit: Andy Lyons

Recipe Summary

25 mins
20 mins
45 mins
20 brownies


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

  • 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.

  • 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.

  • 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; fat 8g; cholesterol 6mg; saturated fat 3g; carbohydrates 17g; mono fat 4g; poly fat 1g; sugars 10g; protein 3g; vitamin a 188.2IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.1mg; folate 25.9mcg; vitamin b12 0.2mcg; sodium 66mg; potassium 48mg; calcium 37mg; iron 0.9mg.