Homemade Peanut Butter Brownies
with Peanut Butter Icing
Country Mouse City Spouse
Maybe I’m not the only one out there, but I tend to have weird friends. I honestly have had two co-workers now who are NOT chocolate fans. (WHAT???) Yes, they were both men, so that may have had something to do with it, but it’s really a new experience when I’m used to chocolate and peanut butter together being one of City Spouse’s favorite snacks.
Have you seen my Buckeye Brownie recipe?
Sometimes you just have to step up to the plate and make something to please someone else, no matter how strange their tastes may be. Heck, I love sushi and City Spouse hates it so the only time I get it is at a hibachi restaurant so that he can have cooked food and I eat my raw fish.
Now, don’t confuse these for peanut butter bars. Those tend to be denser. (Perfect for packed lunches.) These are light and fluffy peanut butter brownies and are good with or without the icing.
I know that you will love these brownies if you are a peanut butter fan. They are great with or without the icing. I get these requested a lot for potlucks and family gatherings, and even for birthdays. Who doesn’t love a finger food for a work birthday party in lieu of a birthday cake?
So grab your mixer and some peanut butter and whip up a batch of these today. Make sure you let me know what you think!
Peanut Butter Brownies
- 3 eggs
- 1 1/2 cups sugar
- 3/4 cup brown sugar, packed
- 1/2 cup peanut butter (I recommend creamy)
- 1/4 cup butter, softened
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- Preheat the oven to 350 degrees. Grease an 8×8 baking dish.
- Combine the eggs, both sugars, peanut butter, butter, and vanilla in the bowl of your stand mixer. Beat on medium until well mixed and smooth. In a separate small bowl, combine the flour, baking powder & salt. Slowly add the dry ingredients to the peanut butter mixture until incorporated.
- Spread the dough out into the prepared pan. Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool & then cut into squares.
For the frosting, visit my Buckeye Brownie recipe post here. I use the same recipe for the filling to frost these also.
*If the filling recipe seems too thick to frost your brownies, use a splash or two of milk to thin it to your desired consistency.*