A fantastic dinner for a large group is this baked rigatoni. It is simple to divide into two pans—one for eating and the other to freeze unbaked—or easily cut in half.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- ¾ cup all-purpose flour
- ¼ cup powdered peanut butter (such as PB2®)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup peanut butter
- ⅓ cup butter
- ½ cup white sugar
- ¼ cup brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup dark chocolate chips, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Stir flour, powdered peanut butter, baking powder, and salt together in a bowl.
- Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated into batter. Spread batter into prepared baking dish.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 269 mg |
| Sugars | 19 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
awsome recipe!! skipped the peanut butter powder and just used 1/2 cup creamy peanut and 3/4 cup dark chocolate chips. cooked on top rack for 25 mins but center was still a little gooey..i reccomend about 25mins on bottom rack
A quick and great recipe. This is something I know I can always pull out at the last minute and everyone loves them!
I really loved these brownies. I would recommend to buy chocolate chips that are truly on the less sugary end. Some dark chocolate or bittersweet chocolate chips brands are actually sweeter than what they suggest. So, to keep the sweet balance, just make sure that the chips are not too sweet.
I went ahead and gave this a 4 even though it wasn’t sweet enough for me. The recipe is fairly easy and I like how they aren’t dry. I only have semi sweet chocolate chips and they were nice. Since I prefer them sweeter, I will double or triple the chocolate chips next time and keep everything else the same.
I loved this recipe. It’s super easy, very soft and a perfect treat. The only thing I didn’t use was the peanut butter powder and subed with flour.
Quick and easy recipe. The peanut butter powder definitely helps the flavor and the sweetness is spot on. No idea how they are the next day – family devoured the entire pan. Only drawback is you need to have peanut butter powder – not a pantry staple. Also, baked at 325 degrees since I used a glass pan.
Thanks for the recipe Ben! I never thought about adding PB2 to peanut butter recipes, but I am going to pick some up and, not only, try YOUR recipe, but add it to a few other recipes that could use some or more peanut buttery flavor.
Thanks for the recipe Ben! I never thought about adding PB2 to peanut butter recipes, but I am going to pick some up and, not only, try YOUR recipe, but add it to a few other recipes that could use some or more peanut buttery flavor.
I made them as directed. Nice flavor and sweetness. Not the consistency of brownies at all, a bit crumbly. I cooked them in a glass 8×8 pan at 325 for 28 minutes. Something went wrong
it was good
Best I ever had! Substituted gluten free baking mix for the flour.
Tried this recipe this morning, super delicious, and my family loved it! I ended up using a dark chocolate Hersey’s Bar and cutting that up instead of chocolate chips, and it worked pretty well.
Turned out great!! Not super sweet (which we love in my house) and very moist! I used mini semi-sweet chocolate chips and they seemed to work out great! Lots in each bite!
Delicious. God bless everyone. Thank you very much for wonderful recipes
This turned out really well, family liked it. Instead of dark chocolate chips (didn’t have any), we used 1/4 C white chocolate chips and 1/4 C peanut butter chips.
Absolutely awesome!!!! The first batch I made, I put recommended amount of chips and I loved it!! My wife requested more chips (she loves chocolate) so increased amount and I have since made this delightful dish about 12 times. Passed them out to my friends and family and they were all blown away. They would have never have imagined that I took up baking. Hahaha.
I doubled this recipe and baked in a 9×13 pan using the convection setting on my oven which requires a reduction of 25 degrees. I made no changes. I baked for 27 minutes – the last 2 minutes on the top shelf. I was initially disappointed because the edge row was a bit dry, but discovered that the next row was quite a bit moister. Flavor is great.
This is an excellent recipe! my kids loved it! and it’s not too sweet! thanks!
I doubled the recipe and baked it in a 9X13 pan. Didn’t seem quite done at 25 minutes so left for 5 more. 27 would probably have been perfection. Glazed with the Satiny Chocolate Glaze. Wonderful brownies- I’ve found that I like the effect that the PB powder has on the texture of the product as well as the taste. A keeper!!
DELICIOUS Ben and thanks for the recipe!
These were so good! The texture was really smooth and the peanut butter flavor was very prevalent! My family loved these!