Peanut Butter Brownies


Brownies are richer fudgier cakes, usually with an overdose of butter and chocolate. I had three small jars of peanut butter  and was really searching for some good ideas to convert them into this fudgy dessert. I found this cool recipe, without any more added white butter ( I find peanut butter itself a bit rich to my taste) and no eggs. The brownie was gooey chocolaty , peanutty all whipped into one luscious energy bar.

The recipe has been modified from, you can find the original recipe here.


  • Peanut butter-1 cup
  • Ripe bananas- 1 ½ (or you can use 3 eggs)

                  (I used medium sized bananas)

  • Brown sugar- ¾ cup
  • Cocoa powder- 1/3 cup
  • All purpose flour- 1 cup
  • Milk– ½ cup
  • baking powder- 1 teaspoon
  • Choco chips- ½ cup
  • Blanched and chopped almonds (or any nuts of choice)- ½ cup
  • Vanilla extract – 2 teaspoon


  • Preheat the oven to 170 degrees C. Grease and line a 8’x8′ square baking tin.
  • Sieve all purpose flour, cocoa powder and baking soda in a container and keep aside.
  • In another bowl, peel and roughly dice bananas , mash them with the back of the fork.
  • Using a hand mixer (or a hand whisk) whisk it till it becomes a uniform paste without any chunks.
  • Add peanut butter, continue beating by adding little sugar a time.
  • Add milk and essence, beat it to a uniform mixture.
  • Add the flour mixture, fold in using a silicon spatula and then beat at low speed so that all the ingredients mix. The mixture is much thicker than a cake batter.
  • Lastly throw in almonds and choco chips and give a final whip.
  • Transfer it into the prepared baking tin, bake for 25-30 minutes until toothpick inserted at the centre comes out clean.
  • Cool and refrigerate for atleast 2 hours before cutting and serving.
  • Do not demould or try to cut when its hot. Since its goey and wet unlike a cake, you might feel its till undone. But once its cooled , it settles down and its easier to cut.

peanut butter brownies featured image 2


Facebook Comments

Related Post

JAPANESE COTTON CHEESECAKE- 3 YEARS OF SLICES̵... Japanese Cotton cheesecake recipe, easy cheese cake recipe, how to make homemade cream cheese recipe, how to make Japanese cotton cheesecake with home...
Caramalised Pear muffins and a small teacher’...  Don’t go by the fancy name, they are just normal cupcakes with pears. I had once baked a pineapple upside down cake , and when I unmoulded the cake...
Chocolate cake- A birthday cake to remember…...          Euphoria is in the air, December has brought along  parties, picnics, Christmas and New year.  It’s a month of double birthdays for us, mine ...
Surprise Inside Cake – My 100th Recipe 100 posts!  It took me 1 year and 8 months to get to this magic figure. It did change my life and how!That which was supposed to be a small outlet for...
Banana quick bread The scorching summer and the dripping humidity of May takes a toll on everyone and everything. Refrigerators and air conditioners work overtime to ple...
Chocolate Coffee Volcano- A guest post by Suma! This is a special post for me,my blog enters its second  year, and what better way to celebrate with a celebrity guest post!! yes, she is a celebrity ...


Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

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