These are a direct result of missing one ingredient. The original recipe called for white chocolate chips instead of peanut butter chips and pecans instead of peanuts. The only thing I was missing was the white chocolate, but I had peanut butter chips on hand so that is what I used!!
I love how they are not overly sweet and the peanut butter flavor isn’t completely over whelming. I do love my peanut butter so I thought I’d never hear myself say that!
This recipe has so many different ways it could be played with. Using dark or milk chocolate for the base sprinkled with white or milk chocolate or peanut butter chips. That’s what I love about simple recipes such as these! Enjoy!
how to make peanut butter brownies:
10 tbsp (1 stick/114g) unsalted butter
8 oz (225g) peanut butter chips, I used Reese’s
2 large eggs, lightly beaten
½ cup sugar
1 cup plain flour
½ tsp vanilla extract
½ tsp salt
½ cup chopped dry roasted peanuts
6 oz (175g) semisweet chocolate chips (or chopped up bar)
- Preheat the oven 350F/180C. Use a bit of the butter to grease your 8 inch square pan or brownie pan.
- Melt the peanut butter chips and butter together.
- In a medium bowl whisk the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the peanuts and melted peanut butter/butter mixture.
- Spread the mixture in the buttered pan and sprinkle the chocolate chips over the top. Bake until firm, for about 25 minutes. I think mine were a little over baked so I would start checking them at 20 minutes. Remove and cool before cutting into squares!
I am including them as part of my brownie quest although they don’t really fit into my rules of a ‘proper’ brownie. Which is a chocolate base! I would say they get a 3 out of 5 because of the not representing a brownie properly. ;0) But I do give them a 4 out of 5 on taste; 3 out of 5 on messy-ness; and a 3 out of 5 on texture. Which I think is my fault as I think I may have over baked them a tad see my note in the instructions!
*Adapted from Jessica Lagasse’s black-and-white brownies, Emeril’s New New Orleans Cook book by Emeril Lagasse (1993) To Make change the peanut butter chips to white chocolate and the peanuts to pecans.