These Deep Dish Peanut Butter Brownies are one of the best brownies from scratch recipes I’ve ever made! This Hershey adapted recipe made just the right amount to enjoy on a family night to celebrate, well, anything you want like your birthday, a success at school, a win for your team. You get the point. Just make something up if you need to; be creative!
Melt the butter in the microwave and whisk in the sugar along with the vanilla. My preference is to use turbinado sugar (Sugar in the Raw). It tends to give it an almost brown sugar taste because of its molasses like undertones. You could probably substitute granulated sugar, if that’s all you have available. Add eggs, one at a time until well combined.
Whisk together all of the dry ingredients, then blend them with the butter/sugar mixture.
For the piece de resistance, add one cup of Reese’s Peanut Butter Chips . Spread the batter into a prepared 8″ x 8″ square pan.
Since ovens vary, begin checking with a wooden toothpick at 40 minutes. Center should be a little wet, but not gooey/wet. Of course, prior to these being finished, the aroma filtering through your home has drawn you closer to the oven for an amazing aromatherapy session. After baking at 350 degrees for about 45 minutes, I removed them from the oven and placed the pan on a cooling rack.
After allowing these Deep Dish Peanut Butter Brownies to cool for about 10-15 minutes, cut into squares. Using a plastic utensil allows you to cut without the brownies sticking to them as it tends to do with a metal utensil.
Now, where’s that glass of milk?
Deep Dish Peanut Butter Brownies
Ingredients
- 3/4 c butter, melted-1 1/2 sticks
- 1 1/2 c turbinado sugar, (Sugar in the Raw) granulated sugar is fine to use
- 1 T vanilla
- 3 large eggs
- 3/4 c flour
- 1/2 c Hershey's cocoa
- 1/2 t baking powder
- 1/2 t Kosher salt
- 1 c Reese's Peanut Butter Chips
Instructions
- Spray an 8" x 8" baking dish with a non-stick spray (Baker's Joy) and preheat the oven to 350 degrees.
- Melt butter then blend in the sugar and vanilla.
- Add 3 eggs, one at a time.
- Whisk the dry ingredients together, then blend into the wet ingredients until well blended.
- Stir in 1 cup of Reese's Peanut Butter chips until evenly distributed throughout the batter.
- Pour into the prepared pan and bake for about 40-45 minutes. I baked it for 45 minutes. Since ovens cook differently, start checking middle with a wooden toothpick. It should be a little moist, but not gooey wet.
- Place on a cooling rack and allow it to rest for 10-15 minutes before cutting into 16 squares.
OMG!!!!!!!!
Jane….how do you stay so thin????
I share! I usually make a large pan, but at this smaller pan version doesn’t linger around to tempt me. 🙂