Comments on: peanut butter brownies

By: Lindsay

Lindsay — Sat, 07 Nov 2009 00:10:57 +0000

I am hampered by the 1/2 cup of peanut butter that I scraped out of the bottom of the jar, but motivated to make a 1/2 batch. For myself. Right now. None of this silly sharing-with-neighbors stuff that other readers have mentioned!

By: Jennifer

Jennifer — Sun, 11 Oct 2009 04:22:38 +0000

Chocolate and peanut butter are my major weakness. I just made these brownies. Oh.My.God. They are AMAZING. Thank you for bringing these into my life.

By: Rachel C

Rachel C — Sun, 27 Sep 2009 19:50:44 +0000

These are heaven in my mouth. Seriously! I made them with the original recipe, and they disappeared quickly. I just made them again & veganized the recipe for a friend. I used milled flax (1 tbsp + 3 tbsp hot water, per egg) and earth balance soy butter instead of regular butter, and so far so good. I’m really excited to eat these again, not gonna lie. Congrats btw on your darling little nugget!

By: Kelly

Kelly — Tue, 22 Sep 2009 01:34:51 +0000

btw – you promised your creme de menthe brownie recipe some day . . . waiting!
Big congrats on your precious baby! Love how you related everything to food!! Cinnamon swirl hair!!! Cuteness!

By: Kelly

Kelly — Tue, 22 Sep 2009 01:27:38 +0000

yohokm – My advice to you is to bake the Chocolate peanut butter cake soon! I’ve made it several times and it is the most requested thing I bake!! Go for it!!!
Deb – I’m making the cake with all organic ingredients these days and it’s wonderful!

By: Susan

Susan — Mon, 31 Aug 2009 03:09:23 +0000

I made some of these today for my husband’s birthday, and this recipe is just awesome. I made the mistake of making it in a dish that had kind of sloped sides, which meant that the bars were a little thicker than they are supposed to be and were a little tougher on the sides than I would of liked, but all in all, these were fabulous. I think the tip about the salt was spot on, and I used salted butter in addition to adding the 1/2 teaspoon of salt and regular smooth peanut butter (not natural peanut butter). Delicious. Thanks for the recipe!

By: Amber

Amber — Thu, 27 Aug 2009 03:55:22 +0000

Wow, I tried putting them in the freezer, hoping “out of sight out of mind” but then had to get one more a couple hours later and they were even better frozen!

truly dangerous

Thanks!

By: jbtidwell

jbtidwell — Tue, 25 Aug 2009 12:16:43 +0000

I made these last night and they filled the house with the smell of peanut butter – YUMMM! I’m still debating on adding the ganache. Thanks for the fantastic recipe these are moist and peanut-buttery delicious!

By: Yohokm

Yohokm — Thu, 20 Aug 2009 16:40:37 +0000

This recipe inspired me. The batch is baking in the oven right now and if the kitchen gods smile upon me (b/c i am truly the worst baker in the world) these divine smelling treats will be going to a picinc tomorrow! Thanks for all the detail that you write when breaking down the instructions, it is a huge help for a self-taught cook. BTW I was drawn here for the chocolate pB cake but figured I would start small with the brownies ;)

By: Lib M.

Lib M. — Wed, 12 Aug 2009 03:50:55 +0000

I have made these twice now, with slight alterations. The first time, I made 1/3 recipe and used only 1 egg – I like to test recipes before I serve them to others, but I don’t need a whole pan of brownies around the house for just two of us – and couldn’t 1/3 2 eggs + 1 yolk. Still, they were delicious. The second time, I added mini peanut butter cups in place of half of the chocolate chips. Excellent! These got rave reviews from the friends who ate them.

I am looking forward to making the chocolate cake w/PB cream cheese frosting & choc-PB glaze this weekend for a birthday. Thanks for posting such great recipes!