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The ever-popular flavor combination of peanut butter and chocolate is the perfect topping for this sweet crowd-pleasing treat.
Prepare as directed, using one of the following options: Super Chunk Brownies: stir additional 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped, into the brownie batter before pouring into prepared pan and baking as directed. Cake-Like Brownies: Prepare as directed, adding 1/2 cup milk along with the eggs and increasing the flour to 1-1/2 cups. Extra-Thick Brownies: Prepare as directed, substituting 9-inch square pan for the 13x9-inch pan and increasing the baking time to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. Continue as directed. Makes 16 servings. Extra-Fudgy Brownies: Prepare as directed, using 4 eggs.
Chopping the semi-sweet chocolate helps it to melt more quickly over the hot brownies. If the chocolate-peanut butter mixture does not swirl easily, place the topped brownies back in the turned off (but still warm) oven for 3 min. then swirl with spoon as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made the recipe exactly with no modifications whatsoever, and in the 13x9 pan. Brownie was sort of dry and flavorless. I don't even want to TRY making these in the 9x9 to see how they come out. I'm always looking for new brownie recipes and I will not be trying this one again...guess I'm just picky, the kids still ate them lol!
I also felt the brownie was dry. Maybe the extra fudgy recipe is the way to go.
The topping was good, but the brownie was dry.