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These Chocolate Brownies are Nuts!

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“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.”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 14 cup butter, room temperature
  • 12 cup peanut butter, room temperature
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 13 cup unsweetened cocoa powder
  • 12 cup flour
  • 14 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 34 cup walnuts, coarsely chopped
  • 4 ounces cream cheese (melted on a very low setting in microwave or in a double boiler)

Directions

  1. Preheat oven to 350°F Spray a 9” x 9” pan really well with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut into 16 squares and serve!

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