Chewy Whole Wheat Peanut Butter Brownies

Chewy Whole Wheat Peanut Butter Brownies


"These are a great take on the Peanut Butter Brownie. You can't tell the difference between whole wheat and regular flour. My family eats them up EVERY TIME I bake them."

Ingredients 55 m {{adjustedServings}} servings 222 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.
  2. In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
  3. In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
  4. Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.
Tips & Tricks
Chef John's Classic Peanut Butter Cookies

See how to make America’s favorite cookie.

Oatmeal Peanut Butter Cookies

See how to make sensational oatmeal peanut butter cookies.

Rate recipe

Your rating


Reviews 33

  1. 43 Ratings


I followed the recipe exactly. The batter is thicker than a regular brownie batter, but I had no problem spreading it in the pan. I baked it for 35 min and turned out great. I melted choc chips on top. I like that it uses whole wheat flour - a little less carbs. My husband and I thought they were good, chewy, but not quite enough PB flavour. I think I would like to add PB chips to it next time. If you don't like a really sweet brownie, these are for you.


Better than a PB&J! I always use butter, and natural PB. The batter is thick, but they bake up moist and chewy. I loved that they weren't too sweet- a great alternative to a chocolate brownie, and one that the kids can eat more than one of without bouncing off the walls!


I use a stick of margarine (1/2 C), 1/3 C white sugar, 1 C brown sugar, flour the same, but add approx 1/3 C combined of ground flax and wheat meal - to sneak in some more nutrients & make up for the extra buttery flavor! I like to experiment with recipes - this one has great "bones" and lends well to it!