Nutty Peanut Butter Brownies
Yield: About 2 dozen brownies
Cook Time: 15-18 minutes
Tips: Lining baking pan with aluminum foil before baking makes transferring brownies all at once to a cutting board easy! Chocolate lovers can add 1/3 to 1/2 cup of chocolate chips to brownie mix before baking, if desired.
Suggestion: Delicious served with ice cream.
Ingredients
- 3/4 cup smooth peanut butter
- 1/2 cup butter, softened
- 1 1/2 cups firmly packed brown sugar (light or dark)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup chopped peanuts
Directions
Preheat oven to 375° F.
In an electric mixing bowl, beat peanut butter, butter and brown sugar until blended and fluffy. Add eggs and vanilla and beat again until smooth.
In an electric mixing bowl, beat peanut butter, butter and brown sugar until blended and fluffy. Add eggs and vanilla and beat again until smooth.
In a separate small mixing bowl, whisk together flour, baking powder and salt. Add dry ingredients to peanut butter mixture and mix on medium speed just until well-blended.
Line a 9x13-inch baking pan with aluminum foil, extending foil 2 inches over ends of pan. Grease foil (but not the extending edges) with butter or spray with nonstick cooking spray. Pour batter into prepared baking pan and evenly spread with a rubber spatula. Sprinkle chopped peanuts over top.
Bake for 15 to 18 minutes or until edges are lightly browned and a toothpick inserted into center comes out clean. Allow to cool in baking pan for 10 minutes, then use extending ends of foil to lift brownies from pan and transfer to a flat surface. Flatten down aluminum foil, then cut warm brownies into 2-inch squares and allow to cool completely. Store brownies at room temperature in an airtight container.
Line a 9x13-inch baking pan with aluminum foil, extending foil 2 inches over ends of pan. Grease foil (but not the extending edges) with butter or spray with nonstick cooking spray. Pour batter into prepared baking pan and evenly spread with a rubber spatula. Sprinkle chopped peanuts over top.
Bake for 15 to 18 minutes or until edges are lightly browned and a toothpick inserted into center comes out clean. Allow to cool in baking pan for 10 minutes, then use extending ends of foil to lift brownies from pan and transfer to a flat surface. Flatten down aluminum foil, then cut warm brownies into 2-inch squares and allow to cool completely. Store brownies at room temperature in an airtight container.