This sirloin tip roast has a rich taste from a handmade herb rub paste that the whole family will enjoy.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 |
Ingredients
- ⅓ cup margarine, softened
- ⅔ cup white sugar
- ½ cup packed brown sugar
- 2 eggs
- 1 cup peanut butter
- ½ teaspoon vanilla extract
- 2 tablespoons water
- ¾ cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9×9 inch baking pan.
- In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
- In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 215 mg |
| Sugars | 17 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
These are very good. I used ‘natural’ peanut butter, poured the excess oil in the garbage. Added a handful of chocolate chips. These freeze well which will slow down consumption.
Delicious. I used butter, and added peanut butter and milk chocolate chips to the batter. Great recipe and not so sweet they make your teeth hurt.
Mine came out dry and crumbly. I added chopped nuts, 1 cup brown sugar, crunchy peanut butter, cocoa nibs, and used spelt whole wheat flour. It cooked too quickly in 20 min and the edges were burnt. I can see cookies working better. The batter was pretty dense.
I baked these for 30 minutes and they came out dry. I’ll give them another try and check them at 25 minutes. I added some diced milk chocolate bar and that was definitely needed. The flavor is very mild.
These brownies were okay, they were lacking in flavour as other commenters said. They were really easy though, so I will probably make them again and tweak them.
Here’s a tip for spreading thick batter in cake pans. I dip my (clean hands) in water and shake off excess then lightly spread batter where I want it. The water never soaks in or causes any change to the end results. Do it right before putting brownies/cakes, etc. into oven, the minute amount of water simply evaporates! Oh, and by the way, this recipe is yummy!
These were AMAZING! I used organic honey roasted peanut butter and I really could taste the extra sweetness without the extra bad stuff! They were moist for days and were a big hit with kids! Super easy, great recipe!
YUM YUM :)) This recipe is a definite keeper. Followed the recipe exactly and not one crumb leftover : P
I made these on Mother’s Day & they were incredible, even my husband really liked them & he never likes sweet stuff like this. I made just a few tiny changes however. I made it a 1/2 cup of butter instead of the margarine, I made it a 1/2 cup of white sugar & a 1/2 cup of brown sugar & just white flour since that is what I had on hand. I frosted them as well but I think they would have been just as yummy without any. They were very chewy, sweet & moist ( like a brownie should be)…this is my first reveiw, I just had to say how great these were! (:
amazing! superb! all i did was add white chocolate chips! even without them, this would have been to-die-for! definitely making again, in double batches :o)
We followed the recipe then added about half a bag of chocolate chips. They were gone in no time! Every family member loved them!
My husband tells me I “have permission” to make these every day. 😉
these were ok. My brothers liked them but I don’t think these had enough flavor. They also had this weird slide down your throat texture. I probably won’t make these again.
I make the chewy peanut butter brownie recipe from this site all the time, and decided to try this one today. I actually like it more than the other. I think the wheat flour actually enhances the flavor. I was going to drizzle them with melted chocolate, and then my son asked it he could just dunk his in the chocolate, so we ended up dunking them instead of drizzling. Huge hit!
Very good! I topped with chocolate frosting.
These were good warm with vanilla ice cream!
These are nice brownies – but I do wish the peanut butter flavor was more prominent.
They’re chewy, they’re peanut buttery and whole wheat flour has stumped me again… I used Earth Balance, swapped white and brown sugar measurements, added about 1/4 cup more PB (used both creamy and crunchy), 1 tablespoon vanilla and threw in 1/2 cup white chocolate chips. Mine baked MUCH longer than 35 minutes because I only had an 8×8; I would not recommend this. They’re good – I don’t know if I’ll make them again, but they’re good.
YUM! I made these with all whole wheat flour, a little extra water because of the extra whole wheat, and added some honey and oats to the recipe. WOW. These were absolutely delicious! They came out to the perfect moist & chewy consistency for brownies. Yum!
Followed the brownie recipe exact, only sprinkling a cup of dark chocolate chips over it right as it came out of the oven, then spreading the soft chips like icing over the brownies. I then sprinkled chopped dry roasted peanuts over that. Mine came out dry, I have to say that it might be my oven. Nice basic peanut butter blondie. She’s right, you can’t tell it’s made with WW flour.
Very yummmy… Not too sweet and great for a dessert if you’re dieting. Thanks for a great recipe! 🙂