Reviewed: Oct. 20, 2009

Just finished making these.I was worried they might be a bit greasy & i was right.Not so bad you cant eat them but just a tad.Next time i will cut back the butter(i used smart balance).Just a bit to sweet for my taste but that isnt the recipe that was me today i added a bit more by mistake,lol.I used chunky PB, added semi-sweet chocolate chips & PB chip's, i need to use up.I also used egg beater's in place of the egg's & all whole wheat pastry flour.Moist yet wee bit chewy.,YUMMY!I think i might throw in some oat's next time too. I will be making these again as my Daughter & Dad love anything with PB in them and this is a wee bit better for them than regular brownies & i can send them to school for snack & feel pretty good about it ;)Thank you!

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Oct. 15, 2009

I used crunchy natural peanut butter, white whole wheat flour, and flipped the sugars to use more brown sugar. I added a good dose of vanilla and threw in chocolate and peanut butter chips and baked in a 10 x 10 pan. They were eaten within a couple of days and more have been requested. Next time, I'll add a bit more PB and use all whole wheat flour and more peanut butter chips. *update* Made again and used all white whole wheat flour, 6 TBS butter, 1 TBSP vanilla, omitted the water, added an additional 1/4 c PB, and added chopped Snickers. Oh my! They are delicious!!!

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Sep. 27, 2009

I really liked this recipe! I used regular all-purpose flour. I also needed to use 1/8 cup of almond butter since I ran out of peanut butter. This was an EXCELLENT recipe!!!

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VAL738

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Reviewed: Sep. 3, 2009

Better than a PB&J! I always use butter, and natural PB. The batter is thick, but they bake up moist and chewy. I loved that they weren't too sweet- a great alternative to a chocolate brownie, and one that the kids can eat more than one of without bouncing off the walls!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 4, 2009

Mine took longer to cook -- about 40 minutes. I added white chocolate chips and they're delicious. However, they are VERY oily. If I make again, I'll reduce the amount of PB.

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Julia

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Reviewed: Apr. 12, 2009

yummy. I think i ate the whole batch myself. I added chocolate chips to recipe.

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kforsell

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 2, 2009

I like these brownies but they aren't very sweet or rich. I added chocolate chips to the batter and cooked them for at least 45 mins but I had an 8x8 pan. Pretty yummy:)

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CookingColleen

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 17, 2009

My entire family enjoyed these brownies. The only thing I changed was to add some chocolate chips. They were thick and moist. I am already having requests to make again.

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rucookin'

Cooking Level: Intermediate

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Sep. 14, 2008

Good - not terribly sweet. I added chocolate chips, and feel this was essential - brownies wouldn't have been sweet at all without them. Nice, dense texture. I substituted almond extract for the vanilla, and wouldn't recommend this. The almond overpowered the natural peanut butter I used.

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Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 23, 2008

Great recipe! I love sneaking whole wheat in when ever I can and it works wonderfully in these blondies. I used crunchy peanut butter and there was plenty of peanut flavor. I also mixed in about a half cup of chocolate chips because in my opinion, peanut butter is good but it's always better with chocolate. I had to substitute almond extract because I was out of vanilla and that worked great too. It's always exciting to try a new recipe and have it turn out so delicious!

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TRICIAJONES

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Reviewed: May 1, 2008

This recipe is absolutely delicious! If you like peanut butter and brownies, then this is great! It's very quick and easy to make and my whole family just loved them! I put chocolate icing on top and that just put them over the top!!

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klawdia

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Reviewed: Nov. 12, 2007

I didn't enjoy these at all. They were very bland; maybe more peanut butter would help, but it just seemed like a waste of ingredients to me.

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BTHNYBEL

Cooking Level: Intermediate

Home Town: Moselle, Mississippi, USA

Living In: Petal, Mississippi, USA

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Reviewed: Sep. 11, 2007

This recipe is incredible!! I like the flavor of whole wheat in my baked goods. This is not too overpoweringly peanut buttery and is chewy, just like it says. A keeper!

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craftspring

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Reviewed: Aug. 6, 2007

I use a stick of margarine (1/2 C), 1/3 C white sugar, 1 C brown sugar, flour the same, but add approx 1/3 C combined of ground flax and wheat meal - to sneak in some more nutrients & make up for the extra buttery flavor! I like to experiment with recipes - this one has great "bones" and lends well to it!

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CHERFREE

Cooking Level: Expert

Home Town: Madison, Connecticut, USA

Living In: Austin, Texas, USA

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Reviewed: May 5, 2007

I followed the recipe exactly. The batter is thicker than a regular brownie batter, but I had no problem spreading it in the pan. I baked it for 35 min and turned out great. I melted choc chips on top. I like that it uses whole wheat flour - a little less carbs. My husband and I thought they were good, chewy, but not quite enough PB flavour. I think I would like to add PB chips to it next time. If you don't like a really sweet brownie, these are for you.

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