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Nutrition Facts

Serving Size 1 brownies 39g

Recipe makes 25 brownies)

Calories 169
Calories from Fat 76 (45%)
Amount Per Serving %DV
Total Fat 8.5g 13%
Saturated Fat 1.7g 8%
Monounsaturated Fat 4.0g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 8mg 2%
Sodium 136mg 5%
Potassium 96mg 2%
Total Carbohydrate 20.9g 6%
Dietary Fiber 1.0g 3%
Sugars 13.8g
Protein 3.6g 7%

how is this calculated?

Peanut Butter Brownies

Recipe #62927 | 40 min | 10 min prep | add private note

By: MaeEast
May 22, 2003

Moist and delicious!

25 brownies (change servings and units)

Ingredients

Icing

Directions

  1. 1
    Cream margarine and sugars.
  2. 2
    Add egg.
  3. 3
    Mix well.
  4. 4
    Add peanut butter and vanilla.
  5. 5
    Mix well.
  6. 6
    Stir in oatmeal, flour, baking soda, and salt.
  7. 7
    Stir until well combined.
  8. 8
    Put batter in a greased 9" X 9" square pan.
  9. 9
    Bake in a preheated 350°F oven for 25-30 minutes, or until done.
  10. 10
    Combine icing ingredients.
  11. 11
    Blend well.
  12. 12
    Spread on brownies while they are still warm.
  13. 13
    Cool.

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Featured Reviews for This Recipe

From: Vegetarian Pixie

On Apr 15, 2009

Five BIG stars for the brownies themselves! The only change I made was to add 1/2 t cinnamon, and they're absolutely excellent. I only wish I'd made a double batch so I could eat more of them! However, I didn't care for the frosting - it was too sweet. That's just me; I don't have a huge sweet tooth. When I make these next time, I'll either leave off the frosting or cut the sugar at least in half.

1 person found this review helpful

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    From: Chef*Lee

    On Sep 1, 2008

    Sooooooo good!!!!!!! I love the addition of oatmeal, it makes these chewy good! Love the peanut butter icing too! These are outstanding and will definitely make again and again! Thanks for the recipe, best peanut butter brownies I've had!!

    1 person found this review helpful

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    From: Muffin Goddess

    On Jun 7, 2003

    Oh, these were wonderful! I made these for work yesterday, and everyone loved them. I doubled the recipe because a 9-inch pan of anything just isn't big enough if I'm bringing treats to work. The only real change I made was to add half a bag of semisweet chips to the batter (personal preference - I don't care for peanut butter without chocolate or jam, even in cookies and such). I wasn't sure how they were going to bake up because the batter was so thick, but they came out beautifully. Nice, thick, and chewy. The frosting layer was a bit thick when doubled (no complaints from me, but some people don't like a lot of frosting); maybe a 1.5 frosting increase for a double batch would be better. At any rate, very good, nice change of pace from the usual brownies and bar cookies. ADDITION: These bars keep well, too. I found this out because a girl in the office had taken a few and squirreled them away in a container at her desk when I made them about a week or so ago. Well, she forgot they were there, but we were starving and didn't have time to go and get food. We ended up eating the peanut butter bars, and they were still great (yes, I was a little skeptical because they were about a week old, but we were desperate). They didn't taste stale at all, which was a great bonus (since we probably would have eaten them anyway)!

    9 people found this review helpful

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  • From: Shelli

    On Jul 27, 2004

    These were good! Nice and chewy....I did add some cocoa powder to the frosting because I have to have a bit of chocolate with my peanut butter. Thanks!

    3 people found this review helpful

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  • Read all 20 reviews

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