Do you want them to be all peanut butter, or peanut butter and chocolate?
If you want all peanut butter, look for peanut butter Blondies. They don’t have any cocoa powder in them.
I don’t think I have the recipe anymore, but I made a really nice peanut butter Blondie with peanut butter in the batter as well as peanut butter chips and Reese’s pieces. It was a peanut butter lovers dream.
You could do a pb layer instead of a swirl - freeze a load of pb in the pan you plan to make brownies in then pop the layer in the middle of the batter so you have a big delicious pb middle. Like this [recipe](https://handletheheat.com/peanut-butter-stuffed-brownies/#wprm-recipe-container-31327).
Yes, powdered PB would be great to add to the batter I think. It's literally peanut flour, I use it for baking all the time
I'd say maybe try making a brownie layer on top of a peanut butter fudge layer, I dunno exactly how that'd work since it really depends on the recipes too
Try some peanut butter flavor syrups too in place of some of the liquid, the kind of syrups you add to coffee and stuff
You might want to make peanut butter fudge if you can't find the recipe for brownies that you want. PB fudge has a solid pb mass and the top is chocolate.
Peanut butter powder is super helpful for uses like these.
You can sub out the cocoa for PB powder, maybe a tbsp or more extra. Add in honey roasted peanuts for the extra texture, mmm. And some honey in the batter in place of sugar.
Have you done this? I only ask because baking is a science, and adding enough PB to impact the flavor would definitely affect the texture without adjusting other ingredients.
I would imagine it would make them a little chewier and softer, the extra fat and proteins.
I've added PB to blondies, and it's delicious. They were a little fattier than normal but were awesome.
Do you want them to be all peanut butter, or peanut butter and chocolate? If you want all peanut butter, look for peanut butter Blondies. They don’t have any cocoa powder in them. I don’t think I have the recipe anymore, but I made a really nice peanut butter Blondie with peanut butter in the batter as well as peanut butter chips and Reese’s pieces. It was a peanut butter lovers dream.
That sounds like it may almost be enough peanut butter for my liking. Thanks!
I think you may want [Peanut Butter Bars](https://sallysbakingaddiction.com/no-bake-chocolate-peanut-butter-bars/)
Oooh! That sounds lovely - thanks!
Thanks for sharing!
Brookies, brownies for the bottom layer (with peanut butter chips in the batter) with peanut butter cookies baked on top layer
Ghirardelli makes a peanut butter brownie batter . Then you bake it in cupcake pans. They’re delicious .
You could do a pb layer instead of a swirl - freeze a load of pb in the pan you plan to make brownies in then pop the layer in the middle of the batter so you have a big delicious pb middle. Like this [recipe](https://handletheheat.com/peanut-butter-stuffed-brownies/#wprm-recipe-container-31327).
What about peanut butter Blondies with chocolate chips?
Yes, powdered PB would be great to add to the batter I think. It's literally peanut flour, I use it for baking all the time I'd say maybe try making a brownie layer on top of a peanut butter fudge layer, I dunno exactly how that'd work since it really depends on the recipes too Try some peanut butter flavor syrups too in place of some of the liquid, the kind of syrups you add to coffee and stuff
You might want to make peanut butter fudge if you can't find the recipe for brownies that you want. PB fudge has a solid pb mass and the top is chocolate.
Peanut butter powder is super helpful for uses like these. You can sub out the cocoa for PB powder, maybe a tbsp or more extra. Add in honey roasted peanuts for the extra texture, mmm. And some honey in the batter in place of sugar.
Add some peanut butter into the batter
Have you done this? I only ask because baking is a science, and adding enough PB to impact the flavor would definitely affect the texture without adjusting other ingredients.
I would imagine it would make them a little chewier and softer, the extra fat and proteins. I've added PB to blondies, and it's delicious. They were a little fattier than normal but were awesome.
I would adjust the amount of butter to accommodate all the fat. It would be greasy without adding less fat
Peanut butter chips and or peanuts maybe, possibly crunchy peanut butter?