Peanut Butter Streusel Topped Brownies are awesome! The recipe is from Southern Living. It gives you a very fudgy brownie base and a peanut butter packed streusel topping.
Some people have mentioned that the brownie recipe tastes similar to Austin’s famous Miles of Chocolate when underbaked by about 5 minutes.
The streusel part tastes phenomenal with a texture like the top of a crumb-cake, but moister and with loads of peanut flavor. Has anyone ever put a topping like that on brownies or did Southern Living do it first? At any rate, I’d put this in the bake sale file for sure.
A variation on the brownies could be to add chipotle powder and cinnamon to the brownie itself and a pinch of chipotle to the peanut butter streusel. Peanut butter and chipotle go surprisingly well together.
Now if you are not in the mood for peanut butter, the brownie recipe itself is awesome. It calls for 4 oz of unsweetened chocolate and a mixture of brown and white sugar. This is an 8 inch size pan recipe, so you’ll get a decent amount of brownies but not a ton. That being said, they are quite rich so you can cut the brownies very small.
Tanis, maybe because mine is so close up ;).
Holly, it sounds like you and Emma had the same issue. I like your idea of baking them in a larger pan…maybe a nine inch?
Emma, it’s possible your oven is running slow, but you would probably know it. Usually people say their ovens are running fast! But yes, it sounds like they were underbaked. Try putting them in the refrigerator to firm them up and if that doesn’t work, try making them again and baking longer.
I just had an idea, and that is that this peanut butter topping would be really good with the banana brownies I just posted earlier.
Mine turned out soft and gooey… like they’re underbaked and I followed the recipe exactly too – adding on an extra 5 minutes. Maybe I need an oven thermometer. Any tips?
Hi Anna, I made these and while they are amazing, I found that they did not cook fully in the middle of the pan. Maybe I simply underbaked them, though I wonder if they’d be a little better in a slightly larger pan. Just a thought…the struesel is SO good. YUM!
I dug out my copy of SL and your photo of the PB Brownine really outshines theirs!!
Anna,
I saw this recipe in SL but haven’t tried it yet. Do you have a recipe for a cakey brownie? I’ve tried about a half dozen from scratch recipes and would like one that compares to Betty Crockers box…..can you help, Oh baking guru? TIA…Ann
I LOVE this idea!
The peanut butter streusel is genius. I’m trying to think up other ways to use it right now…could you add it to a berry cobbler for a peanut-butter-and-jelly kind of thing? Hmm…
Peanut butter streusel?? Amazing! They look wonderful.
these look DELICIOUS! going to whip up a batch tomorrow- thanks!
Darn, you beat me to it. I was developing a similar recipe of my own.
The PB streusel sounds interesting but your thoughts about the ancho sound even more interesting!!
I’m so in love with your blog… though it is dangerous to see these wonderful goodies each morning! Love the great photos, the reviews, the variety. You’re a baking hero! Thank you!
YOU MADE THEM!! Holy yum.
Those look really really good!
Ooh, THEY do look good. I’m going to have to “steal” that one. 😉 I’ll let you know if I do and put it on my blog, I’ll be sure to link you here! 😉
BTW, I put a comment on that post, but thought I’d let you know the 101 Cookbook PB Cookies that you made with EVOO, I made today and used coconut oil. They are wonderful. I love the pb taste without too much sugary taste by using maple syrup. They are so good that I just made a quick ganache and sandwiched some of them. You’ll have to try them again sometime with coconut oil. I also used whole wheat pastry flour.
Well, the brownie part was a simple on-bowl recipe — no creaming required. The peanut butter streusel came together in a snap as well, so I’d say the ratio was pretty high goodness, low work.
That brownie looks great. How is the Goodness to Work ratio? Was the streusel quick to come together?