Peanut Butter Brownies II Recipe -
Peanut Butter Brownies II Recipe
  • READY IN 1 hr

Peanut Butter Brownies II

Recipe by  

"These brownies bake up gooey, and are a BIG hit with my family and friends! Has been a family recipe for years. I undercook them just a little, and cutting with a plastic knife works well."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
  3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
  4. Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2006

I made a few very minor alterations after following the recipe exactly the first time. All of this is just FYI. With the second batch I skipped the milk chocolate chips. They made the first batch very fudgy, and my preference is a cakey brownie. It is also a great lesson learned to ensure that the cream cheese is definitely softened but also, cutting it into cubes before you blend it is also helpful. It makes it much smoother and easier to spread. Finally, I took the reserved cup of batter the second time around and dropped many more much smaller amounts than the tablespoon size the first time. this just made it easier for me to marbelize it. :-) GREAT recipe - love it, my husband loves it, and it's worth the home-made effort!

Most Helpful Critical Review
Oct 04, 2003

The chocolate part was good, but the cream cheese was too much.

Oct 04, 2003

These are really rich, but if you want a chocolate fix, this is definitely one of the best brownie recipes I have baked! And I bake all the time. YUMMMMMM!

Aug 25, 2008

I only had one 8oz. block of cream cheese. A lot of the reviewers were complaining that the cream cheese was too much so I just used the one block. They turned out great and were even better after they had been in the fridge.

Nov 02, 2010

We had a blast making these and they looked and tasted great. We fallowed other reviews advice and used less cream cheese and more peanut butter. I whipped that mixture together first and set aside at room temp before mixing the brownie mixture together. That made it very easy to work with because it had softened so much. I even used light cream cheese adn reduced fat peanut butter and the taste was awsome!

Apr 02, 2009

I doubled the PB and they were amazing!!

May 01, 2005

The brownie part of this dessert is AWESOME, but I think the peanut butter/cream cheese part could be different. I didn't think it tasted very peanut buttery, but then again I like a lot of PB taste with my chocolate. The only thing I modified was the cooking time, as I had to bake it about 15 minutes longer than suggested. The last few dishes I've made have had to be baked longer though, so it may just be my oven. These are soo good, you won't want to make them if you're trying to watch your diet.

Mar 11, 2010

Out of this world!!! Two modifications: 1) I left out the chocolate chips; and 2) I subbed oil for the butter (a little bit less than the amount of butter called for). Rich, gooey, and the perfect balance of peanut butter and chocolate. Plus, the marbling looks so pretty! These hit the spot like nothing else when you really need a peanut-butter-chocolate fix. If I don't eat the whole pan tonight, it will be a miracle!


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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