A tender, moist, easy peanut butter cake made in one bowl and ready in about forty-five minutes. This peanut butter cake is a great after school snack.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 12pieces
Calories: 314kcal
Author: Lucy Brewer
Ingredients
1stick unsalted butter
1cupcreamy peanut butter
1cuplight brown sugar
2large eggs
1teaspoonvanilla
1cupself-rising flour (see notes if using all-purpose)
Instructions
Preheat oven to 350. Cover an 8 x 8 dish with tin foil and spray the foil with cooking spray.
In a large microwave safe bowl, melt butter halfway. Add peanut butter and melt for 30 seconds. Whisk together until well mixed and creamy.
Whisk in brown sugar until well blended. Add eggs and vanilla and whisk until blended. Add flour and whisk until well blended.
Pour batter into prepared dish and bake for about 25 minutes, until edges are set but there is still a little gooeyness on toothpick tester in the center. Do not over bake.
Remove from oven and cool on wire rack for ten minutes, then remove from dish using the tin foil as handles. Place foil on wire rack and allow to cool completely.
Notes
To use all-purpose flour instead of self-rising, whisk together: