When my hubby and I were first married I found a recipe in the coupon pages of the newspaper for Ooey Gooey Peanut Butter and Fudge Brownies. The recipe was on the same page as a coupon for Peter Pan peanut butter.
I knew he was going to love the brownies and I was right. This recipe has been his favorite for the past 20 years. It is a bit more complicated than just opening a box of brownie mix. There are a few steps to the process. The original recipe uses boxed brownie mix and prepared icing.
The brownies are also very rich. So, I only make them a few times a year, because of the calorie dent and the time it takes to make them. These brownies are only make by special request.
The original recipe is made in a 13x9 inch pan, so you end up with about 24 brownies. Years ago only the two of us ate them. That was a lot of extra calories!
Now the kids eat them, but it's still too many brownies. I can not resist dessert, so I try to make smaller batches of desserts, so there are not a lot of left overs laying around.
I also have been trying to make more baked items from scratch too. When my son heard I was making the "special" peanut butter brownies from scratch he flipped. You don't ruin a good thing I guess! But, theses brownies are even better then the original recipe.
Tips to make Chocolate Peanut Butter Brownies:
- If you don't have whole wheat pastry flour use all-purpose.
- You can replace the butter with canola oil if you wish.
- You can use natural peanut butter to decrease the sugar content.
- You can also replace the sugar with either granulated Swerve or Stevia.
- Swerve make a great substitute for powdered sugar.
- Lily's Sweets make chocolate chips made with Stevia.
- But, if you are not worried about sugar or fat then go ahead and induldge!!!
If you do end up going the lower sugar route check out this Lightened Up Glazed Lemon Loaf that uses Swerve.
- Brownie Layer
- ¾ cup whole wheat pastry flour
- ¾ cup sugar
- ⅔ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter melted
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup mini chocolate chips
- Peanut Butter Layer
- ¾ cup creamy peanut butter
- 3 tablespoons butter softened
- ¼ cup sugar
- 1 ½ tablespoons whole wheat flour
- 1 egg beaten
- 1 ½ teaspoons vanilla extract
- 3 tablespoons butter softened
- 3 tablespoons cocoa powder
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon creamy peanut butter
- Preheat oven to 350 degrees F.
- Lightly grease a 9x9 baking pan.
- Brownies: combine flour, cocoa, salt, baking powder, and sugar, stir to combine.
- In separate bowl combine eggs, vanilla, and melted butter, add into dry ingredients.
- Stir to combine, stirring until smooth.
- Add in chocolate chips.
- Pour batter into greased baking pan.
- Peanut Butter Layer: combine peanut butter, butter, sugar, flour, egg, and vanilla.
- Mix with a hand mixer until fluffy.
- Drop tablepoons of the peanut butter mixture over brownie batter, smooth out over top.
- Bake at 350 degrees for 30 minutes.
- Allow to cool completely.
- Icing: Combine butter, cocoa, sugar, and 1 tablespoon of milk.
- Mix with a hand mixer until smooth, adding in additional milk as needed.
- Stir in vanilla and peanut butter.
- Spread icing over cooled brownies.
- Chill 15-20 minutes before cutting.
- If you don't have whole wheat flour, use all-purpose.
- If you wish to lower the sugar content you can use a sugar substitute of your choice.
- Swerve not only has a sugar substitute, but a substitute for powdered sugar that is great.