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Those chewy, and terrific wet peanut butter tarts will knock your socks off! Made with crunchy peanut butter, brown sugar, eggs and a few different easy elements. 

I love peanut butter baked goods! There’s simply something approximately the feel and taste of peanut butter that makes it the correct key ingredient in so many delicious cakes!


Piecing collectively the best peanut butter brownie recipe was not smooth! I searched for one, but could most effective find peanut butter blondies, or cake cakes.

I wanted a chewy brownie that turned into moist interior, however had those decadent crispy edges. So after some time hunting, I sooner or later adapted my own recipe that used pretty an awful lot all organic elements.



  • 1/2 cup peanut butter crunchy or smooth
  • 1 cup all purpose flour
  • 2 large eggs
  • 1/3 cup butter melted
  • 2/3 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 pinch salt


  1. Pre heat oven to 350F
  2. Line a 9″x9″ metal or glass baking pan with parchment paper so you can easily lift your brownies right out once they are cooled. (This is optional, but makes removing the brownies and cleaning way easier!)
  3. In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together.
  4. Slowly add the eggs, vanilla extract, and pinch of salt.
  5. In a separate bowl, combine the flour and baking powder.
  6. Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies. 
  7. Smooth the batter into the 9″x9″ pan and bake for 30-35 minutes. 
  8. The brownies will feel soft or “raw” but will harden up a they cool. They will have a slightly wet look in the middle, but should be cooked. This will keep them chewy, moist, and yummy!

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