These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Great recipe! I made a couple of changes, though, to make it less cake-like and more brownie-like: I doubled the recipe and added one less egg and 1/3 cup less flour. I also added an extra 1/3 cup of peanut butter (and a few less tablespoons butter) and spread a thin layer of a chocolate glaze on top when it came out of the oven. It was a huge hit! I'll definitely be making it again. - 06 Nov 2005 (Review from Allrecipes US | Canada)
First, if you want these chewy and brownie-like DO NOT BEAT THE EGGS UNTIL THEY'RE FLUFFY that will only make it cake-like. In fact, don't use your mixer at all. Use a fork to mix together the butter and peanut butter, then mix in the sugars, then the egg and vanilla, and then the dry ingredients with a spoon. This will make them chewy and yummy like a real brownie! Great basic recipe though! - 10 Oct 2008 (Review from Allrecipes US | Canada)
I should have trusted my instincts on these and used my own judgment rather than paying such close attention to all the reviewers who recommended a longer baking time. Do not overbake, or you'll end up with one, dry peanut butter brownie. Mine would have been perfect at 25 minutes, but I let it go another five. Having said that, they're good, with a nice peanut butter flavor--but with so many other recipes out there, I wouldn't call this a "must make again, to die for recipe." I frosted them with Chocolate Frosting I, which made them twice as good as they would have been otherwise. - 03 Mar 2008 (Review from Allrecipes US | Canada)