Reviewed: Oct. 11, 2009

Scrumptious! I doubled the recipe with out any problem and baked for 5 mins longer. Gooey & crunchy all in one bite. Thanks for sharing, Vera!

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Reviewer:

SarahSmiles

Cooking Level: Expert

Home Town: Westwego, Louisiana, USA

Living In: Youngsville, Louisiana, USA

Reviewed: Oct. 7, 2009

good if you love peanut butter

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Reviewer:

erin_L

Reviewed: Oct. 5, 2009

These are the most delicious brownies EVER. I made them once last winter during a snow storm, and they absolutely got me through it. They are unbelievably divine.

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Reviewer:

rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 30, 2009

great recipe! I got a bit confused with some of the recommended changes and ended up adding 1/3 c unsweetened coco powder without reducing the flour. The dough was really thick but I baked it anyway and was surprised that it turned out great.

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Reviewer:

amanda

Reviewed: Sep. 29, 2009

I'm always on the lookout for a good dessert recipe since my DH is allergic to chocolate. This was great-- had the richness of brownies just with peanut butter. I followed the recipe except I used crunchy PB so I left out the extra nuts. I'm sure it would be great with choc chips. The photo really is not right; the brownie shown is chocolate.

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Reviewer:

Edelbeetle

Reviewed: Sep. 22, 2009

I thought this was okay. I would add choc. chips the next time. I did do what some others suggested and added baking cocoa but still not enough of a brownie for me. I guess I'm use to more of a choc taste and so that's why I'm not rating it low because it turned out good but not tasty or sweet enough for me. Thanks for sharing.

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Reviewer:

Loves2cook

Cooking Level: Intermediate

Reviewed: Aug. 2, 2009

It's definitely good enough to keep. When I made it I found the batter to be a bit too crumbly (maybe I did something wrong?), so I added a splash of milk to it. I didn't have creamy peanut butter so I used crunchy - therefore I left out the nuts. I also added some chocolate chips (like someone below suggested), and a few teaspoons of chocolate syrup. It gave it a very interesting taste, but I liked it!

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Reviewer:

Angel

Reviewed: Jul. 19, 2009

These were quite good, although I don't consider them to have an overly strong peanut butter flavour, despite them being called Peanut Butter Brownies. I made a full plus half of the recipe (for 18 servings) & baked in a 9" square pan. I did swap out some of the flour and added some good quality dark cocoa powder (ratio was 2/3 cup flour and 1/3 cup cocoa). Frosted with One Minute Chocolate Icing from this site...yummy!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Jun. 29, 2009

DELISH!!! except I think the cocoa taste was a little strong... I think I will use more sugar or less cocoa next time.

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Reviewer:

Jenn

Cooking Level: Intermediate

Reviewed: Jun. 23, 2009

These were tasty and easy to make, but like other reviewers, I recommend reducing the sugar and adding chocolate chips. I also undercooked them just slightly so they would be a little gooey in the middle - it was the perfect balance between cakey-ness and gooey-ness.

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