Chewy Whole Wheat Peanut Butter Brownies

Chewy Whole Wheat Peanut Butter Brownies

32 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
DMOMMY
Recipe by  DMOMMY

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16

ADVERTISEMENT

Directions

  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.

Share It

Reviews (32)

Rate This Recipe
lpcookie
27

lpcookie

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.

Nici
17

Nici

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!

CHERFREE
17

CHERFREE

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!

More Reviews

Similar Recipes

The Whole Jar of Peanut Butter Cookies
(644)

The Whole Jar of Peanut Butter Cookies

Chewy Peanut Butter Brownies
(607)

Chewy Peanut Butter Brownies

Soft and Chewy Peanut Butter Cookies
(353)

Soft and Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies
(193)

Chewy Peanut Butter Cookies

Easy Whole Wheat Peanut Butter Cookies
(110)

Easy Whole Wheat Peanut Butter Cookies

Peanut Butter and Oat Brownies
(14)

Peanut Butter and Oat Brownies

Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

The Whole Jar of Peanut Butter Cookies

>

next recipe:

Soft and Chewy Peanut Butter Cookies