Want to make a luscious dessert tonight without spending hours in the kitchen? This simple and easy peanut butter brownie recipe is fast enough for a weeknight treat, but indulgent enough to serve on a holiday or special occasion.
The secret to this simple brownie recipe is using peanut butter M&Ms instead of peanut butter, which is messy and takes forever to blend into your batter.
The peanut butter M&Ms, on the other hand, melt deliciously into the brownie during baking, and give a hint of salt that balances the fudgy sweetness of your batter. The end result is a decadent, sophisticated flavor with hardly any work.
Even better, this brownie recipe features just six ingredients, most of which are probably already sitting on your pantry shelves -- and all of which are available in any San Antonio grocery store. So tie your apron on and let's start baking!
Easy peanut butter brownie recipe -- ingredients
- one 10oz. box of store brownie mix (Duncan Hines is preferred for the relatively low sugar and sodium content, but you can use your favorite mix as well.)
- two tablespoons of water
- 1/4 cup of vegetable oil, plus a little more to grease the pan
- 1 teaspoon of pure vanilla extract
- 1 large egg
- 1 cup of peanut butter M&Ms
Easy peanut butter brownie recipe -- directions
Preheat your oven to 350 degrees while you gather your ingredients, plus a 8-inch square or round glass pan and a large mixing bowl. Dribble 1/4 teaspoon of vegetable oil into your glass pan, then wipe the oil around in the bottom to grease it effectively.
Empty your brownie mix into your mixing bowl, then add your water, vanilla extract, vegetable oil, then your egg. Mix thoroughly, being sure to scrape the dry mix up from the bottom and sides of the bowl. Fold in your cup of peanut butter M&Ms (if you don't want quite as rich a flavor, you can use a half-cup instead.)
When the batter is mixed, pour the batter into your glass pan and spread evenly. Bake it for 23 to 25 minutes, or until the peanut butter brownies pass the clean toothpick test. Cool completely before serving -- if you're too impatient to wait, you can put the entire brownie pan in your fridge to cool for about ten minutes, then serve.
Serves 12 regular people, or 6 chocoholics.
More quick dessert recipes for chocolate lovers
- Easy chocolate chip banana bread recipe
- Java chip cookie recipe perfect for any holiday
- Butterbeer blondie brownies
- Butterfinger cocoa cookies recipe
- Espresso brownies topped with fudge
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