Peanut Butter Fudge Brownies
A couple weeks ago I made this recipe for my dad for Father’ Day, but instead of adding pecans, I used heath bar bites. And they were a hit! Fast forward to this week and my husband requested a similar brownie, but with peanut butter. So here we are making Peanut Butter Fudge Brownies.
We’re using the base of the vintage recipe “fudge cookies” (linked above) but changing up the flavor and baking dish. This recipe is so simple, you likely have all of the ingredients sitting in your pantry!
I’m using a 9x13 baking pan but you could also use an 8x8 or 9x9; simply adjust the baking time!
Peanut Butter Fudge Brownies
2 sticks butter (1 cup), room temp
1 2/3 cup sugar
4 eggs
1/2 cup cocoa powder
1 cup flour
1/2 to 1 cup peanut butter, melted (measure with your heart)
1 tsp vanilla
Cream butter and sugar together; add eggs and vanilla, and mix thoroughly. Stir in flour, cocoa, and mix until smooth.
After pouring into a lightly greased 9x13 pan, smooth the batter with the back of a spoon until the entire pan is evenly filled.
Lastly, drizzle your melted peanut butter, and cut back and forth through the peanut butter (perpendicular to the drizzle) using a butter knife.
Bake at 350 degrees for 30-35 minutes. Let cool; cut into squares.
If your oven runs hot, check the brownies after 30 minutes. They should be slightly underbaked to get that nice fudgy texture!
I’m currently going through old recipe boxes I’ve brought home from estate sales trying to pick another recipe to try. I’m torn between pralines or a rum Bundt cake! 🤤
Xx, Riss
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