Delicious Peanut Butter Brownies Recipe (2024)

FAQs

Can I substitute peanut butter for oil in brownies? ›

Rich, creamy, and a source of natural oils within themselves, nut butters can be a flavorful substitute for oil in many recipes. Use an equal amount of nut butter to replace the oil in any recipe, measuring by volume.

Salt enhances the sweetness in your brownies. You might think that adding salt would make brownies, or any chocolate, salter, but it actually brings out the sweet quality in these types of desserts.

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

Add more chocolate to the mix such as dark, white, semi sweet chocolate or morsels such as mint or peanut butter. Nuts and dried fruits can be added to give the brownies more substance.

Whole Nut Butters

Use an equal amount of nut butter to replace the margarine or oil in a recipe. If the nut butter is particularly stiff, stir one or two tablespoons of soy milk into the measured amount before using.

It's a swap that makes sense since mayonnaise is made of mostly oil and egg. It provides moisture, which keeps the baked goods soft and tender, just like oil does. For most recipes, it's a one-to-one substitution, and works in everything from cakes to muffins.

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

As compared to those made with just chocolate or a combination of the two, cocoa brownies are reliably superior in terms of texture and flavor.

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

Swirl in Some Good Stuff

Dollop cream cheese, fruit jam, pumpkin puree, peanut butter or caramel over brownie batter. Spoon it into the pan, then cut through the batter to create this wow-worthy effect. Your dessert will be prettier and tastier than every other treat on the table.

Do you beat eggs before adding to brownie mix? ›

The butter and chocolate are melted and then the eggs, sugar and vanilla are added. The eggs and sugar should be beaten just enough to break up the eggs and slightly dissolve the sugar.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

Metal pans, specifically aluminum, absorb and transfer heat more consistently than glass, making them perfect for delicious, evenly-cooked, moist brownies every time. Metal pans are also excellent for other baked goods, like quick breads, cakes, cookies, and biscuits.

Applesauce (unsweetened!) is a popular oil substitute in baking. It's usually used in cakes, muffins, cupcakes, and brownies meant to be moist and slightly denser (i.e., not crisp cookies). It's super moist, low calorie, and will add subtle sweetness without tasting of apple.

Unsweetened Applesauce

Not only does it make brownies moist and fudgy, but it's also one of the most easily accessible and affordable substitutes for vegetable oil. You can opt for any applesauce product, but I prefer and highly suggest the unsweetened variety to avoid serving too sweet brownies.

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!