Peanut Butter Brownies
developed & tested by:
These fudgy peanut butter brownies deliver a delicious balance of sweet + salty with smooth peanut butter mixed into the batter along with vegetable oil (not butter) to keep them nice & moist. One bowl, 8 ingredients, in under one hour!
Equipment
Ingredients
- ½ cup vegetable oil
- 3 large eggs
- ½ cup creamy peanut butter
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease an 8-inch by 8-inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine the vegetable oil, eggs, peanut butter, and vanilla.
- Add the sugar, flour, cocoa powder and salt. Gently mix everything with a large spoon or silicone spatula just until there are no visible dry ingredients.
- Spread the batter evenly into the greased baking pan. (The batter will be thick!)
- Bake for about 25 to 35 minutes, until a toothpick inserted into the center has a few moist crumbs sticking to it, but no wet batter. Let the brownies cool in the pan for at least 20 minutes before slicing. Enjoy!!
Notes
- Avoid Overbaking: Insert a toothpick into the center to check them. If the toothpick comes out with some moist crumbs but no liquid batter, they're ready to come out of the oven.
- Storing: I've found that brownies stay more soft and moist when they're uncut, so I cover uncut brownies in the baking dish with plastic cling wrap & store them at room temp.
- Dry Brownies: If you have leftover brownies that do end up getting dry and hard, blend them into an epic brownie milkshake with your favorite ice cream!
Nutrition
Serving: 1 brownie (of 9)Calories: 356kcalCarbohydrates: 37gProtein: 7gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 55mgSodium: 213mgPotassium: 153mgFiber: 2gSugar: 24gVitamin A: 79IUCalcium: 21mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!