This recipe for Lucy's Peanut Butter Brownies that Joanna Gaines shares in the Magnolia Table Cookbook Vol. 2 is sure to become a quick classic. You can see her make this recipe in episode 4 of her cooking show, also called Magnolia Table. She says while making them on the show that she makes these about once a month to satisfy her sweet tooth, something the rest of the family doesn't share, so I assume so she gets to enjoy most of them alone.

The review...
As far as the recipe goes, the brownie base takes all of about 5 minutes to whip up. You melt some butter, whisk some cocoa powder into it and blend your dry ingredients. Add some eggs and whip it all together and it is done.
A little more work comes in later with the chocolate frosting. You need a few more ingredients, another stick of butter, and a lot more sugar. Get your whisking arm in shape and whip away at the frosting, stir, stir, and stir some more until it is completely smooth.
By no means is this recipe hard. The hardest part is probably the waiting you have to do for the brownies to cool, the peanut butter to harden, and the frosting to set. It has a few added steps to it, but it isn't hard.
The reaction...
OM-I might have said a few expletives in my mind at first bite. The brownie is so good and has the perfect texture. The creamy peanut butter (I personally would use crunchy in the future) adds some needed salty softness. And the super sweet fudge-like frosting just rounds everything out.
I would honestly like to eat these all day long if they wouldn't put me into a diabetic coma! But so I can enjoy them better in the future, I might cut the whole recipe in half and make this in an 8 or 9-inch square and only make ¼th of the frosting for a think sweet layer on top. Sooooo good, just a little much to enjoy much more than a bite,
The TIPS...
The one tip that you really want to heed, that Jo doesn't call to be done in her cookbook is to sift your powdered sugar, and cocoa powder. I made sure to follow the recipe exactly as it is written as I have had some comments recently about how I didn't on one of her recipes I reviewed.
But, my frosting just never seemed to get totally smooth and I had some cocoa and powdered sugar lumps in it. I mean, it will eat the same no matter what, but if you want that picture-perfect finish, sift your powdered sugar and cocoa powder.
And as beyond delicious as they are, to cut the SUPERSWEET I think it would be nice to sprinkle in a layer of flaky sea salt, like Maldon, on the peanut butter or on the frosting layer. It would cut the sweetness down and boost the flavor of the peanut butter. I am such a peanut butter lover I would love to see that flavor a little more upfront.
Overall, I am not sure I would make these quite as often as "once a month" as Joanna mentions in her cooking show, but Lucy's Peanut Butter Brownies do mix my very favorite combo of chocolate and peanut butter.
Until next time, Happy Cooking!
Kendell
If you watched Joanna makes this recipe on Season 1, Episode 4 of her new cooking show 'Magnolia Table with Joanna Gaines' you can get the recipe by CLICKING HERE, she shared it on her blog so you can make it at home!
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READ MY OTHER REVIEWS OF EPISODE 4 HERE…
Hasselback Potatoes (coming soon)
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Teresa Johnson says
Hi Kendell,
I've been an avid baker for over 40 years, and have made 3 attempts at these brownies. I follow the recipe exactly, and bake in a glass pan at 350 degrees (preheated). At the 22 minute mark, the toothpick comes out totally wet. Even after baking it for 30 minutes, it's still coming out wet, not with moist crumbs. I end up with brownies that are hard on the outside and underdone on the inside. Any idea why this happens? I make homemade brownies and cakes all the time and don't have this issue with other recipes. I'm taking the recipe directly out of the Magnolia cookbook. Should I add baking powder or baking soda to it?
Kendell says
Hey Teresa. I think this recipe relies heavily on being frozen after cooking. They are more firm on the outside and a big tender in the middle. That I will say is correct. I have a metal 9x13 pan with very straight edges I bake mine in and they always turn out fine. Now while I love the chocolate and peanut butter combo, I don't think this is the most technically amazing recipe. I would say to potentially try a metal tin for baking and see if your results improve, or move on to what you know works. But I will say, then end result is a very dense, fudgy brownie, and contrary to what most people enjoy, I prefer a cakey brownie. So again, they are good, but not my ideal.
Marjorie Dobson says
I would love the recipe for the Friendsgiving Casserole Please
Kendell says
It is available from Magnolia here: https://magnolia.com/blog/recipe/a59a969d-c24a-4f6c-b55f-52ee039b4533/friendsgiving-casserole/
Sally says
Disappointed. Brownie layer was more like fudge and way too much peanut butter. I made these for Labor Day cookout and another person brought store made brownie bites and everyone preferred those! I am an avid baker and rarely have a fail so truly disappointed in the results.
Kendell says
Oh, bummer to hear that Sally. The brownies are very dense and fudgy, especially when you make the recipe as stated. Though I do love LOTS of peanut butter, but that's maybe a personal preference. I don't really care for the fudge frosting on top. But overall I thought they were good. Everyone I make them for fawns over them.
Diane Whelan says
Can you freeze these, and if so how should I wrap them so they don’t get freezer burn ?
Kendell says
Diane, you can absolutely freeze these. I stored mine in a plastic food storage container with a tight-fitting lid for about 3 months and would pull one out from time to time. They held up great, no freezer burn in that amount of time. If you'd like to store them longer, maybe a zip-top freezer bag would be best.
Diane Whelan says
Thank you for your quick response, this was the fourth time I’ve made them and they come out perfect every time. Since it’s only my husband and I eating them I usually give some away because it makes a lot for us. Now since I know I can freeze them I don’t have to make them as often, and enjoy them out of the freezer when I’m craving some ❤️ Thanks again !
Lindsay says
I felt that my brownies were really more fudgey than a typical brownie consistency. Have you come across that? I did exactly as the recipe said but maybe I didn’t let them cool enough? (I let them cool for about 45 minutes or more).
Mine look like yours only a little flatter. Thoughts?
Kendell says
That is really interesting to hear. I felt mine turned out cakey and more firm than I might have liked. They maybe needed a little more time in the oven, as your cooling time should have been sufficient. I think it has a lot to do with the type of pan. I use a metal pan and mine got dry, what kind of pan did you use?
Rebecca Pilette says
I want to try the brownies and appreciate your tips and comments. I did make the Cherry Crumble Dessert. Don’t want to be negative but it was awful. Not sure if the almond extract gave it a medicinal taste, or the citrus. In all fairness, I used orange rather than lemon so maybe it was my fault. It really was terrible. I threw the entire batch away, sadly. Looks much better than it tastes. Thanks for listening!!
Kendell says
Rebecca, sorry to hear you had trouble with the cherry crumble. If you use an imitation almond extract, sometimes it can be too overpowering and have a bad taste. Use a really good quality extract if you ever make it again. As far as the orange, it may have not played well with the cherry and almond, always try to follow the recipe as it is written, they are done so for a reason.