The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / brownies / OMG Good Peanut Butter Brownies

OMG Good Peanut Butter Brownies

January 5, 2008 By Laura 2 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email

Peanut Butter Brownies

One of the food oriented websites I like best–and the only board I contribute to–is the Cooking Light bulletin board (CLBB). My sister, Josie, apparently perusing The Savory Notebook blog (which is written by a CLBB member) came across this recipe, found where it was discussed on the CLBB (here), bumped it back in line, where I then saw it and the recipe caught my eye.

And boy am I glad it did.

Like Josie, I followed Alysha’s recipe on her blog (see where she discusses it here). I probably shouldn’t have–unlike Alysha my kids are still toddlers which means now I have a 9 X 13 pan full of bar cookies that I can’t stay out of (the recipe as originally posted on the CLBB was halved). I think John’s co-workers will be snacking well come Monday since that is what I usually do with baked goods that I am eating too much of. It’s the only way I can maintain my baking habit and not balloon!Anyway, these brownies are really tasty–and unique. They use all demerara sugar (actually I used Sugar in the Raw turbinado sugar) which I almost thought was a typo–probably not since the recipe originally came from the back of a Domino’s package of demerara sugar. The finished bar is exactly as you would imagine a peanut butter brownie to be–chewy, thick, moist… in other words, really, really good. And the sparkly crunch of sugar on top of the bars is a pleasant surprise.

Peanut Butter Brownies

Source: Domino’s Sugar, The Savory Notebook and CLBB

1 cup peanut butter — not natural PB (I used a hybrid–a “no stir” slightly sweetened organic PB)
1/2 cup butter — at room temperature
2 1/2 cups Domino Demerara Washed Raw Sugar (I used Sugar in the Raw turbinado sugar)
3 eggs
3 teaspoons vanilla (I used 3 1/2)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips or chunks, to taste — optional
4 tablespoons Domino Demerara Washed Raw Sugar — for topping

Preheat oven to 350.

Line a 9×13 pan with release foil (I used parchment paper) or grease the pan.

Cream peanut butter, butter, and sugar until light in color. You will notice that the sugar stays pretty coarse–OK. Add eggs and blend to combine. Add vanilla and blend well.

In a separate bowl, stir together the flour, soda, and salt. Add to peanut butter mixture and blend until just combined. Stir in chips, if using.

Scoop batter into prepared pan and smooth it out. Sprinkle 4 tablespoons demerara over the top. Bake 28-30 minutes. Brownies will sink slightly in the center while cooling. Cool completely before cutting.

Filed Under: brownies, CLBB, peanut butter

« Persian Beef Stew
Dinner’s a bust but lunch is a success out of the pantry »

Comments

  1. Alice says

    February 18, 2023 at 2:58 pm

    Thanks for solving the mystery of “where did I get this Demerara sugar PB blondie recipe”? It must have been on CLBB 15 years ago. Luckily I had saved it to my computer! I have a pan cooking now.

    Reply
    • Laura says

      February 18, 2023 at 3:00 pm

      That’s funny because I was just saying to my husband last night that without the internet I would constantly be driving myself nuts trying to remember things I knew I had but when did they start and other comparable issues. Glad I could help!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • North Indian Baked Eggs: Review of Seven Spoons
  • Bengali Mahi Mahi with Mustard Seeds
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Ash-e Anar (Persian Pomegranate Soup with Meatballs)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic

Copyright © 2008–2023 The Spiced Life