Peanut Butter Brownies II

Peanut Butter Brownies II

51
Tara 0

"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

1 h servings 223 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 135 mg
  • 5%

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 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.

Reviews

51
  1. 62 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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

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 b...

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!

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 a...

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 a...

I doubled the PB and they were amazing!!

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 t...

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 perf...

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

These were very good brownies. The cream cheese and peanut butter keeps it moist and the chocolate part is neither too dense nor cake like. They were pleasently delicious. It is more like Peanut...