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.)
Whole-Wheat Peanut Butter Brownie Bars
Ingredients
Brownie Layer
- ½ cup sugar
- ½ cup whole-wheat flour
- ¼ cup unsweetened cocoa powder, I highly prefer the super dark variety
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 stick butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
Peanut Butter Layer
- 1 cup peanut butter, could sub almond butter
- ½ cup brown sugar
- 2 tablespoons butter, melted
- 1 egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup chocolate chips
Instructions
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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
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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
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In another large bowl, mix together everything except the chocolate chips until thoroughly combined. Fold in the chocolate chips.
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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.
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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!
Recipe Notes
We recommend organic ingredients when feasible.
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Becky
February 11, 2015 at 10:57 amWhat 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!
Lisa
February 11, 2015 at 11:14 amI’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!
Leila
February 11, 2015 at 11:36 amOooooh these look amazing! Can’t wait to try it and I love that you leave room for treats- even if they have some sugar!
KatyG
February 11, 2015 at 12:05 pmFunny, 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!
Amy Taylor (comment moderator)
February 11, 2015 at 2:32 pmHi Katy. Coconut sugar should work just fine. ;)
Sarah Moran
February 11, 2015 at 12:20 pmThese look delicious! Can’t wait to try them. Chocolate and peanut butter is definitely one of my favorite combos.
Barb
February 11, 2015 at 3:15 pmCan 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!
Kristin
February 11, 2015 at 4:52 pmLining 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.
Becca
February 11, 2015 at 3:16 pmWhat could I use instead of brown sugar? I have maple syrup, honey and sugar on hand.
Amy Taylor (comment moderator)
February 16, 2015 at 10:28 amHi 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.
Camm
February 11, 2015 at 3:57 pmHow would you make these Gluten Free? Is that possible?
Jen
February 11, 2015 at 4:51 pmTry 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.
Camm
February 11, 2015 at 5:05 pmThanks. I will. Great idea.
Angela
February 11, 2015 at 4:04 pmHi Lisa!
These look REALLY good – but do you have any thoughts on a gluten-free substitute for the whole wheat flour?
thanks!
Amy Taylor (comment moderator)
February 11, 2015 at 5:40 pmHi Angela. You could try a gluten free whole grain blend but we’ve not tried subbing the flour in this recipe.
Marta Wood
February 11, 2015 at 4:09 pmSounds 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!
Amy Taylor (comment moderator)
February 11, 2015 at 5:39 pmHi Marta. Spelt is a good sub for wheat.
Gretchen
February 11, 2015 at 4:46 pmThese look AMAZING! Can I use coconut oil instead of butter? My kids can’t have dairy :(:(
Jen
February 11, 2015 at 4:53 pmI almost always use coconut oil in place of butter with equal results.
Kristina
February 11, 2015 at 5:41 pmThanks 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?
Dinah
February 11, 2015 at 8:03 pmYou might also try soy nut butter if that’s allowed. It’s very similar in taste to peanut butter.
Amy Taylor (comment moderator)
February 16, 2015 at 10:45 amHi Kristina. I’ve replaced peanut butter in many recipes with Sunbutter and it has worked well.
The Prestigious School
February 11, 2015 at 7:53 pmThese look like the perfect treat to make over the long weekend! Thank you.
Donna
February 12, 2015 at 9:42 amThese look yummo! What brand of peanut butter do you recommend?
Amy Taylor (comment moderator)
February 16, 2015 at 11:16 amHello 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.
Angela
February 12, 2015 at 10:04 amThese look delicious and so easy to make! Going to try them this weekend!
Renee
February 12, 2015 at 3:04 pmI 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).
Candace
February 12, 2015 at 4:12 pmIt 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!
Erin Fisher
February 12, 2015 at 6:35 pmLOVE 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!
Amy Taylor (comment moderator)
February 16, 2015 at 12:02 pmHi Erin. Lisa does by organic flour. What you purchase is totally your call, but I think the more pesticides avoided, the better. :)
Cyndi
February 13, 2015 at 12:42 amSorry, 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
Amy Taylor (comment moderator)
February 16, 2015 at 12:28 pmHi Cyndi. Another reader suggested buckwheat flour but we have not tried.
Leila
February 13, 2015 at 11:10 amI made just the brownie layer and I found them to be too cakey. I prefer fudgey brownies.
Molly
February 13, 2015 at 1:22 pmMade these last night….. Fabulous!! I served them with homemade whipped cream. They were a hit with everyone! Thanks, Lisa, for another great recipe!
Diane
February 13, 2015 at 1:47 pmLook 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.
Molly
February 13, 2015 at 4:47 pmYou just melt 1 stick of butter. Enjoy :)
Pam
February 13, 2015 at 2:07 pmDo you think you could substitute the peanut butter with sunbutter?
Amy Taylor (comment moderator)
February 17, 2015 at 8:20 pmHi Pam. Yes, I think that will work.
Shana
February 14, 2015 at 12:20 pmI made these with Almond butter, and they were great! We ate them as a Valentine’s Day treat.
Wanda
February 14, 2015 at 7:58 pmGreat 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.
Georgia
February 14, 2015 at 8:34 pmI 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!!!
Amy
February 16, 2015 at 11:18 amI 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.
Amy Taylor (comment moderator)
February 18, 2015 at 1:17 pm….and if you just use 2 8X8s, you don’t need to adjust the cooking time at all. :)
Molly A
February 15, 2015 at 5:33 pmWe 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?
Amy Taylor (comment moderator)
February 18, 2015 at 5:56 pmHi Molly. Other readers have switched up the nut butter. I think it will work. :)
Kate
February 16, 2015 at 11:34 amMade 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!
Renee
February 16, 2015 at 11:49 amMade these yesterday with homemade peanut butter and they turned out great and they are all gone! Everyone loved them! Thank you!
[email protected] eco friendly homemakinge
February 16, 2015 at 8:47 pmOh my goodness these look so delicious!!
Caitlin Sullivan {It Girl Weddings}
February 17, 2015 at 5:49 pmThese look delish and easy! Will definitely be making these soon!
Amy
February 17, 2015 at 7:41 pmAw, 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!
Jenny
February 23, 2015 at 9:17 amThese 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.
eva
February 23, 2015 at 7:05 pmMy family loved these!!!! I did not use the dark cocoa and I even took some to work and they were all gone in minutes!! thank you!
Paula
February 24, 2015 at 3:11 pmSuper 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 :)
Jenifer
March 2, 2015 at 1:49 amMade these today. They were delicious! Thanks for the recipe!
Natasha James
March 20, 2015 at 11:43 pmI 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!!
Amanda
April 22, 2015 at 8:32 pmDid you have to make any other adjustments to the recipe because you used honey? I like to use honey instead of sugar as well.
Rhonda
April 27, 2015 at 12:22 pmThese 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.
Shonda
April 29, 2015 at 10:43 amOK, these hit the spot! Loved them!
Christina Spencer
June 3, 2015 at 6:58 pmDelishious. Savory and sweet.
Tdl
July 21, 2015 at 5:49 ami 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
Courtney
September 26, 2015 at 7:33 pmWe 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.
Amy Taylor (comment moderator)
October 13, 2015 at 12:09 pmHi there. We do not provide nutrition details. This post helps explain the philosophy behind that.
casey
January 25, 2016 at 12:06 pmWe 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!
Heather Jackson
April 19, 2017 at 7:47 pmI’m dairy free so I’m glad to hear coconut oil works!!
Jennifer Barnes
September 7, 2016 at 8:47 amCan I make these with honey or maple syrup and real peanut butter?
Amy Taylor (comment moderator)
September 12, 2016 at 12:06 pmHi there. We’ve not tried to make this recipe with honey or maple syrup.