Peanut Butter Brownie Bars

Peanut butter always takes me back to the simple days of elementary school: eating a PB&J in the cafeteria and chatting with friends about what games we were going to play during recess. These peanut butter brownie bars are rich and decadent and truly deserve a place in your recipe book. They are so simple to make and have such great flavor.

5 T butter
1 cup sugar
2 eggs
1 t vanilla
3/4 cup peanut butter
1/2 cup flour
1/4 t baking powder

Preheat oven to 350˚. Begin by melting the butter in a saucepan over low heat. When completely melted, remove from head and stir in the rest of the ingredients until well mixed, being careful not to over stir. Spread batter into a greased 8″x8″ baking pan. Bake for 30 minutes or until the edges are slightly darker in color and firm to the touch. Wait an hour before slicing. Enjoy!

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Peanut Butter Ice Cream with Fudge Swirl

My brother-in-law loves peanut butter more than anyone else I have ever met. If he could eat peanut butter cups for breakfast, lunch, and dinner, he probably would. When I found this recipe the first thought that came to mind was “Matthew would eat this in one whole sitting.” When I was making the base, I texted him and, of course, he showed up after dinner to taste test and give his stamp of approval.

This recipe is very easy, but you cannot turn your back. If there is one thing I could recommend, it would be to have all the ingredients measured and set out by the stove.

Peanut Butter Ice Cream Ingredients:

5 large egg yolks
3/4 cup sugar, divided
1/3 cup smooth peanut butter
1 3/4 cups heavy cream
3/4 cup 2% milk
1/2 t salt


Fudge Swirl Ingredients:

1/2 cup + 2T sugar
1/2 cup water
6T Dutch-processed cocoa
1/4 cup corn syrup
1 oz bittersweet chocolate, finely chopped
1/2t vanilla


Making the ice cream:

Begin by whisking the yolks with half the sugar (6T) in a heatproof bowl just until the yolks are broken. Set aside. In a separate heat proof bowl, place the 1/3 cup of peanut butter. Set aside. In a saucepan, bring the cream, milk, salt, and remaining sugar to a slight simmer over medium-high heat. Then, reduce the heat to medium. Scoop out roughly 1/2 cup of the cream mixture, and while constantly whisking the eggs, add the the cream mixture. Do this again one more time. Then, using a rubber spatula, stir the remaining creaming mixture in the saucepan while you add in the egg mixture. Over medium heat, stir the mixture constantly until it thickens. This will only take a couple of minutes. Next, using a fine-mesh strainer, strain the base into the bowl with the peanut butter and stir until combined. Place this in an ice bath and stir occasionally until the base has cooled. Then cover the mixture and refrigerate over night. The next day, follow the directions on your ice cream machine. When transferring to the container that you will be storing the ice cream in, drizzle some of the fudge sauce after every couple of spoons, then use a butter knife to gently swirl the mixture.


Making the fudge swirl:

In a sauce pan, whisk together the sugar, water, corn syrup, cocoa and salt over medium-high heat until mixture comes to a simmer. When the sugar has completely dissolved, remove the sauce from the heat and add in the bittersweet chocolate. Let the chocolate sit for a minute then whisk until smooth. Finally, whisk in the vanilla and transfer to a small Tupperware and place in the refrigerate. Make sure the fudge sauce is cold when you are swirling it into the ice cream.