Peanut Butter Brownies

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6 eggs

2 cups sugar

1 1/2 cups brown sugar

1 cup peanut butter

1/2 cup shortening

1 tbsp vanilla

4 cups flour (pastry)

1 1/2 tbsp baking powder

1 1/2 tsp salt

1/2 cup nuts

Cream sugar, shortening, peanut butter. Add eggs and vanilla, then add dry ingredients and mix well. Press into 2 cookie sheets. Bake 30 minutes. Cut bars while warm.

  • Mandy’s Hints: The above recipe is written just as it appears in the book. I use butter (softened to room temperature, as always) as the shortening. I also used unbleached flour as the pastry flour.
  • You can omit the nuts, which I do, as I’ve discovered quite a few people are not fans of nuts in their brownies (myself included!).
  • I baked these at 350 degrees for about 30-40 minutes. I didn’t have quite enough for 2 cookie sheets, so I used 1 cookie sheet and 1 8 x 8 glass pan. The glass pan took a little longer to bake. I highly recommend baking them separately, as well, placing them in the center rack of the oven.

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for these delicious brownies.

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