Peanut Butter Brownie Bars

Just in time for Valentine’s Day, I’ve got the perfect homemade treat for you (and the one you love)! These Peanut Butter Brownie Bars would also make a fun little treat to share with teachers and neighbors in honor of the upcoming “day of love,” especially if you’re me and you’ve made this recipe three times in the last week in order to get it just right. :) I can assure you though, the final outcome was worth the wait. It’s hard to beat that perfect combination of sweet chocolate and salty peanut butter! (Oh, and if you’re new here, FYI, the refined sugar in this recipe does break the rules, but it’s something we don’t mind in an occasional homemade treat now that our official 100-day pledge is over.)

Peanut Butter Brownie Bars on 100 Days of #RealFood

 

Peanut Butter Brownie Bars on 100 Days of #RealFood

Whole-Wheat Peanut Butter Brownie Bars

Just in time for Valentine's Day, I've got the perfect homemade treat for you! These Peanut Butter Brownie Bars would also make a fun little treat to share.
4.2 from 9 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Holiday, Treats
Cuisine: American
Method: Baked Goods
Print Recipe
Servings: 20 small bars

Ingredients
  

Brownie Layer

Peanut Butter Layer

Instructions
 

  • Preheat the oven to 350 degrees F. Line an 8 x 8 or 9 x 9 inch square baking dish with parchment paper and set aside.

Brownie Layer

  • In a large bowl, whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract. Mix together thoroughly and then fold in the chocolate chips with a rubber spatula. Spread in one even layer on the bottom of the parchment-lined baking dish.

Peanut Butter Layer

  • In another large bowl, mix together everything except the chocolate chips until thoroughly combined. Fold in the chocolate chips.
  • Carefully spread on top of the brownie layer in the baking dish. I find it's best to drop clumps in various locations on top of the brownie batter to help get an even spread without mixing the two together.
  • Bake until golden brown on top, about 30 to 35 minutes. Let cool. Holding the parchment paper, lift out of the pan. Cut into squares and enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Peanut Butter Brownie Bars
Amount Per Serving
Calories 226 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 41mg14%
Sodium 267mg12%
Potassium 127mg4%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 17g19%
Protein 5g10%
Vitamin A 230IU5%
Calcium 30mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

Peanut Butter Brownie Bars on 100 Days of #RealFood

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66 thoughts on “Peanut Butter Brownie Bars”

  1. 5 stars
    We looove these! The last time I made them, I used half melted butter and half melted coconut oil. It worked well so next time I think I will only use coconut oil (and no butter!). I also used half white sugar and half coconut sugar for the brownie part and next time think I’ll cut out the white sugar completely and just use coconut sugar. I’m also thinking about using a chia or flax egg in place of one or more of the eggs. Thanks for this great (and delicious!) recipe!

  2. We love these brownies a lot! I was looking to see how many carbs are in a serving size? My dad watches carbs because of diabetes. So I was curious if anyone knew how many carbs per serving these brownies have? Thanks in advance.

    1. Amy Taylor (comment moderator)

      Hi there. We do not provide nutrition details. This post helps explain the philosophy behind that.

  3. i have tried this recipe for my kids more than three times; every time its like they are having it for the first time yummy and delicious. thumbs up

  4. These are delicious, my family loves them. I modified it a bit using Coconut Palm Sugar in place of the sugar and coconut oil in place of the butter in the brownie layer.

  5. I made these tonight and LOVED them. I substituted the sugar for honey and they still tasted great. Looking forward to seeing what my 2 year old thinks, my husband thought they were ok. Which is fine by me….I will enjoy this treat by myself!!

    1. Did you have to make any other adjustments to the recipe because you used honey? I like to use honey instead of sugar as well.

  6. Super excited to try this recipe! I just started baking with whole wheat flour and am having a difficult time selling to the hubby. Hopefully this one will make him smile :)

  7. 2 stars
    These were okay, but for the amount of sugar that this recipe calls for they are not worth it. If you do make them take them out at 30 mins.

  8. 3 stars
    Aw, I wanted so much to love these but they were not hit with my family. I think the cakey texture and the peanut butter/chocolate combo itself just wasn’t for us. I’ll stick with your 5 Minute Brownies – they are our favorites for sure!

  9. 5 stars
    Made these yesterday with homemade peanut butter and they turned out great and they are all gone! Everyone loved them! Thank you!

  10. Made these for Valentine’s Day, and they were a hit. A nice treat!
    I got the Real Food Cookbook for Christmas, and I have made about 10 recipes between the book an the blog so far – love it!

  11. We have a soy and peanut allergy in our family. I can use our soy free choc chips, but have you ever had anyone make with sunflower butter?

  12. I made this in an 8X8 for the family, but would like to bring it to a gathering…I plan on doubling the ingredients and wondered if the baking time would be the same? Thanks, it was very tasty!!!

    1. I usually double 8 x 8 recipes into a 13 x 9 pan with great results. I usually cook it for the shortest amount of time and just really watch it.

  13. Great recipe. I made it gluten free by using buckwheat flour. My son said he could eat 15 pieces. That means it is a great recipe. A wonderful valentine treat and easy to make.

  14. Look absolutely delicious and decadent – perfect any time but especially for Valentine’s Day. Planning to make this afternoon but first need you to please clarify ingredient in brownie layer – is it 1 stick (which is equivalent to 1/2 cup) of butter, melted OR is it 1/2 cup melted butter? Thank you in advance for your response.

  15. Made these last night….. Fabulous!! I served them with homemade whipped cream. They were a hit with everyone! Thanks, Lisa, for another great recipe!

  16. Sorry, guess I should clarify on a gluten-free, wheat flour substitute in my previous post…can’t have the traditional gluten free cup-for-cup flour mixture because I also can’t have white potato, soy, sunflower ingredients. Cyndi

  17. LOVE this recipe (as I have all of them – own the cookbook and bought it for relatives)! Quick question: Do you buy organic wheat flour? I buy the King Arthur Whole wheat flour (that I think you’ve mentioned before) but I don’t buy the organic brand. Should I? I do buy organic produce and organic sugar, local honey, hormone free meats etc etc HOwever, grains I’m always unsure what to do. advice appreciated!

    1. Amy Taylor (comment moderator)

      Hi Erin. Lisa does by organic flour. What you purchase is totally your call, but I think the more pesticides avoided, the better. :)

  18. It just so happened that I had all of these ingredients in my cabinet, so I just finished baking a bath using a gluten free flour mix! These are absolutely delicious!!!! Thanks for sharing this fantastic recipe!

  19. I love your recipes, but when I’ve made your other brownie recipe in the past the result has been a little dry. I started subbing in maple syrup (something I started doing thanks to your many delicious muffin recipes), and they come out just right for my family (with the bonus of being refined-sugar free).

    1. Amy Taylor (comment moderator)

      Hello Donna. No brand in particular. Just look for an organic pb with peanuts as the only ingredient (a little salt is okay, too). My personal favorite is Costco’s Kirkland brand but there are lots of good ones out there.

  20. Thanks for the recipe, these look delicious! I’d love to take a batch to my daughter’s school for valentine’s day but they are tree nut free, do you think sunflower butter would work?

  21. Sounds Awesome!
    I really want to try this recipe. I cannot use wheat, would you recommend another flour besides white?
    How about Organic Spelt or Almond?
    Thank you in advance!

  22. Hi Lisa!

    These look REALLY good – but do you have any thoughts on a gluten-free substitute for the whole wheat flour?

    thanks!

    1. Amy Taylor (comment moderator)

      Hi Angela. You could try a gluten free whole grain blend but we’ve not tried subbing the flour in this recipe.

    1. Try buckwheat flour. I’ve used in place of whole wheat flour in recipes with the same results and not much of a different taste. Still delicious.

    1. Amy Taylor (comment moderator)

      Hi Becca. Sorry that we are not usually able to answer recipe questions in real time. You could not sub a liquid one to one with a granulated sugar and expect the same results.

  23. Can you tell me why the parchment paper? I use it when the recipe calls for it, but how it is different than buttering the pan? Thank you!

    1. Lining with parchment paper is so that the brownies are easier to get out. A while back I saw Martha Stewart line a brownie pan with parchment paper. She went up and over each side securing with a metal binder clip. I tried it and now do the same every time. It makes it SO easy to get the brownies out of the pan. Simply tear a piece of parchment large enough to line pan width wise (I usually make a rectangle pan) roll, measure against the bottom and cut. Repeat for length (same for square). Then butter pan, line with parchment, secure with binder clip, butter paper and repeat with second piece.

  24. Funny, I just came on your site to look for a brownie recipe as my girls are requesting it for Valentine’s Day instead of jam heart cookies. These look great. I’m sure you have not tried it, but do you think I could sub sucanat or coconut sugar for the brown sugar? I do not think I have any brown sugar at home. Thanks!

  25. What kind of peanut butter do you use in this recipe? Do you think homemade peanut butter would work? I’ve had trouble cooking with natural peanut butter in the past and am wondering what you chose. I can’t wait to make this recipe, though, it looks delicious. As always, thank you for the post. Keep ’em coming!

    1. I’ve never tried homemade peanut butter in this recipe and actually tested it with the natural jarred stuff since that’s probably what most people have at home. You could always add a little more melted butter if you have trouble stirring up your homemade version with the other stuff. Enjoy!

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