Ooey Gooey Peanut Butter and Fudge Brownies

“I was culling my recipe files and I came across this recipe I had downloaded in 2003. I haven't tried the recipe yet which explains the need to cull my files. I was looking for a color picture to go with the recipe and I couldn't find this version anywhere. So I'm entering this recipe in case anyone would like to try it.”
36 brownies

Ingredients Nutrition


  1. Batter:.
  2. Heat oven to 350 degrees F. Spray two 13X9X2" baking pans with cooking spray.
  3. In a large bowl, beat sugar and butter until creamy.
  4. Blend in oil and vanilla.
  5. Add eggs, one at a time, beating well after each addition.
  6. In a small bowl, combine flour, cocoa, baking powder and salt.
  7. Gradually beat flour mixture into creamed mixture until well-blended.
  8. Fold in peanut butter chips.
  9. Spread 1/4 batter into one pan.
  10. Filling:.
  11. In a small bowl, cream peanut butter and oil.
  12. Blend in sugar and flour.
  13. Beat in eggs and vanilla until smooth.
  14. Spread half of filling mixture carefully over batter in pan.
  15. Top filling with an additional 1/4 of batter and spread evenly.
  16. Gently cut through layers to create a marbled effect.
  17. Repeat process with remaining pan, remaining batter and remaining filling.
  18. Bake 30 minutes. Do not overbake.
  19. Frosting:.
  20. Meanwhile, in medium saucepan, melt chocolate and peanut butter over low heat, stirring constantly.
  21. Remove from heat and stir in remaining ingredients until smooth.
  22. If frosting is too thick add an additional 1-3 T. water.
  23. Spread frosting over brownies immediately after baking.
  24. Cool in pans on wire racks.

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