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“Much Ado About Nut-ing” Peanut Butter Brownies

May 17, 2011

These peanut butter brownies are an easy dessert or snack alternative. The chocolate frosting is optional, but delicious. My roommate has also informed me that they’re good with more peanut butter spread on top of them.



  • 1 cup peanut butter
  • 2/3 cup margarine, softened
  • 1 1/3 cup white sugar
  • 1 cup packed brown sugar
  • 4 egg
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9×9 inch baking pan.
  2. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended (an electric mixer is helpful, if not necessary, here).
  3. Bake for 35 to 40 minutes in preheated oven, or until the top springs back when touched. It’s OK if you insert a knife and it doesn’t come out completely clean. This will leave a chewy centre when they cool and harden.
Chocolate Frosting
  • 1 tablespoon butter
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon corn syrup (optional)
  1. Melt butter in a frying pan. Gradually stir in chocolate chips and let them melt.
  2. You can also add a tablespoon of corn syrup if you have it on hand. Cook’s Illustrated recommended it for the chocolate frosting on their Boston Cream Pie because it added gloss and elasticity (so it didn’t crack easily). But its up to you.
  3. Pour onto brownies immediately and spread over with a spatula. Let brownies and frosting cool.
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