These Chocolate Brownies are Nuts!
"Great when you need a chocolate fix, these brownies are laced with the taste of peanut butter and the crunch of walnuts. Only use a wooden spoon to mix the batter so the brownies are more dense, like a brownie should be! This recipe was a contest entry for RSC #15. Enjoy! ***PLEASE NOTE*** Due to feedback, I changed the cooking time to 25-30 minutes instead of 35-45. I think my oven is a little cooler than what it should be. I usually have to cook things a few minutes longer then listed."
photo by Tinkerbell
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1⁄4 cup butter, room temperature
- 1⁄2 cup peanut butter, room temperature
- 1 cup light brown sugar
- 2 eggs, room temperature
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3⁄4 cup walnuts, coarsely chopped
- 4 ounces cream cheese (melted on a very low setting in microwave or in a double boiler)
directions
- Preheat oven to 350°F Spray a 9” x 9” pan really well with cooking spray.
- Add butter and peanut butter to a medium bowl. With a wooden spoon, cream together the butter and peanut butter until smooth. Add the sugar and beat until light and fluffy. Add the eggs, one at a time. Mix well until batter is consistent.
- In a separate medium bowl, sift together the flour, cocoa powder, and salt. To the dry mixture, add the butter mixture, chocolate chips and walnuts and stir until just combined.
- With a rubber spatula, scoop batter in the prepared pan and spread evenly. Drizzle cream cheese over top and give a quick swirl with a skewer or sharp knife. Do not over-stir – it looks very nice this way.
- Bake 25-30 minutes or until brownies are just pulling away from the sides of the pan. Cool brownies on a wire rack about 10 minutes. These brownies are best if refrigerated and served cold.
- Cut into 16 squares and serve!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made and reviewed for RCS#15: I used chunky peanut butter and special dark cocoa. I was suprised by how strong the peanut butter flavor was even using the dark cocoa. I would agree with previous reviewers that the bars were a little on the dry side. As used in the recipe, I'm not sure if the cream cheese was really needed. I think if I ventured out and made these again, I would mix the cream cheese into the bars when mixing other ingredients to give the bars a more consistent twang throughout. Maybe that would help the dryness some? My 4yr old son didn't care for the bars so I ended up eating most. I really wish I could give 3.5 stars--sorry. -
I found the recipe easy to make and easy to follow, but I found them done after 30 minutes. I liked it quite a bit, actualy. I love the mix of peanut butter, chocolate and cream cheese. On the other hand, they were dry, and I wished they were more moist than this. -
For some reason the peanut butter did not work here for us. It made the brownies kind of tense and gooey at the same time. I tried to refrigerate them but that did not help either. If i make them again i will skip the peanut butter. -
These brownies were just okay with my family. We really enjoyed all of the nutty taste and they were easy to make. I didn't think they were that moist and I found that I only had to bake mine about 25 minutes. I'm glad I didn't leave them in longer or they would have been ruined. I didn't really think the cream cheese added much to these. I think it may have been overpowered by the peanut butter. Oh I almost forgot - about the refrigeration. I tried them refrigerated and really didn't care for them. Much better at room temperature, in my opinion. Thanks for sharing. Good luck!
-
Anytime I can find a recipe for p.b. and chocolate together...well...my favorites. I might have baked mine too long as they were a bit dry especially around the edges. And, I did cut back some on the walnuts to only 1/3 cup. Not a favorite around here. Good job chef on creativity. Made for RSC #15.
see 3 more reviews
Tweaks
-
I agree that these need to be refrigerated for best flavor, but when you get the craving for brownies it's hard to wait for cooling and then refrigeration. Because of that we tried them both hot & cold. I thought they were too heavy on the peanut butter & pretty dry (even with the cream cheese), compared to how we usually like our brownies, but several days after they were all gone DS commented about how he could go for another round. That's saying a lot, since I've made tons & tons of brownie recipes. :) I had to use pecans instead of walnuts, due to allergies, and I used Dutch processed cocoa. Thanks for submitting your creation, Chef! Good luck!
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
