Peanut Butter- Cinnamon Brownies
Yield
12 servingsPrep
10 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
peanut butter
extra crunchy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
melted |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
peanut butter
extra crunchy |
|
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, combine butter and sugars.
Add eggs and vanilla; beat until smooth.
In a small bowl, combine flour, cinnamon, baking powder, and salt.
Add dry ingredients to butter mixture; stir just until dry ingredients are moistened.
Stir in peanut butter.
Spread batter into a greased 7 x 11 inch metal baking pan.
Cook for 20 minutes or until toothpick inserted in middle comes out clean.
Cool on rack.
