Quick Chocolate Peanut Butter Brownies

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amanda*~ 3

"This is a family brownie recipe we've used for years; it always comes out gooey and moist."
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Ingredients

45 m servings 247 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Melt the chocolate chips, butter, and peanut butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir vanilla into chocolate mixture.
  3. Stir flour, sugar, eggs, baking soda, and salt into the chocolate mixture. Fold walnuts into batter. Pour batter into prepared baking dish.
  4. Bake brownies in the preheated oven until a toothpick inserted in the center comes out with moist chunks on it, but not wet, about 30 minutes. Cool to room temperature before cutting into squares.

Footnotes

  • Cook's Note:
  • You can substitute 3/4 cup Splenda(R) for 1 cup white sugar, and 1/2 cup chocolate chips for the walnuts.

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