Food & Drink Magazine

Chewy Peanut Butter Brownies

By Clevermuffin @Clevermuffin

Chew peanut butter brownie

These brownies are, very literally, my personal brownie points. Because, as I’ve previously mentioned when making peanut butter choc chip cookies, I don’t like peanut butter.

So when I make something with peanut butter in it for you, I feel this is the epitomy of where I should earn some brownie points. I baked this with love, and I won’t even eat any.

It’s like when a vegetarian cooks meat for you. I’ve had two vego friends do that, and I’m not even a big meat eater. It was just sweet.

Chewy peanut butter brownie

Huh, I just compared my dislike for an innocuous paste to an ethical abstaining of animal products.

Back track.

These brownies came from another blogger whose food I love. So I knew her brownie recommendation would be solid. Thanks Sarah from The Pajama Chef.

While looking at my photos of these brownies (which were taken a few months ago when I first made them) I came across this one of me on the floor.

Chew peanut butter brownie

I shoot most of my photos on the floor, as does the Pajama Chef (you can tell by the floor boards – sorry Sarah, I love your photos but we know it’s true!).

In case non-bloggers or start-up-bloggers were wondering how to get the best light, or why there are so many floor boards in photos this is the honest truth – try everywhere in your house. The most akward place, generally on the floor, is where the best light and setup is.

Just a little tip from me to you. Because I don’t want to talk about peanut butter.


1/2 cup creamy peanut butter
1/3 cup butter, softened
2/3 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cups dark (semi-sweet) chocolate chips*

*in the pictured brownies I have used half dark chocolate and half milk. My second batch I used all dark and recommend it.


  1. Preheat oven to 180 degrees C (350 degrees F). Grease a 9×9 baking pan with cooking spray.
  2. In the bowl of a stand mixer, cream together peanut butter and butter. Add sugars and vanilla.
  3. Then mix until creamy, scraping the sides as needed. Next, add egg. Beat on low until light and fluffy.
  4. Slowly add flour and baking powder and beat until incorporated. Fold in the chocolate chips.
  5. Spoon batter into prepared pan and smooth out with spatula.
  6. Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean. Cool completely before cutting.

Gluten free: To be honest, if I was going to convert this over I’d be looking at a denser version of brownie, this is already a bit crumbly.

Healthy? Pffffft. Nah.

Makes: 12 large brownie pieces depending on size.

Source: The Pajama Chef, via what megan’s making.

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