Peanut butter brownies
By Sarah Cook
Cooking time
Prep: 20 mins Cook: 35 minsSkill level
EasyServings
Cuts into 16 squaresTwo of our favourite things - peanut butter and brownies - combine to make these irresistible treats
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 250
- protein
- 6g
- carbs
- 32g
- fat
- 12g
- saturates
- 4g
- fibre
- 1g
- sugar
- 26g
- salt
- 0.24g
Ingredients
- 225g crunchy peanut butter
- 200g bar dark chocolate, broken into pieces
- 280g soft light brown sugar
- 3 medium eggs
- 100g self-raising flour
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Method
- Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
- Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
- Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Recipe from Good Food magazine, May 2011
Comments, questions and tips
Comments
I made this for my grandson for his first communion party. He loves chocolate brownies and loves peanut butter BUT the recipe did not work
I bought the usual peanut butter, but it did NOT MELT! I was left with a very stiff mixture of sugar, peanut butter and chocolate. All the chocolate had melted, but the suger needed more fat to melt properly, which the peanut butter did not provide. I managed to beat in the eggs but was unable to melt the peanut butter to drizzle on top of the mixter, and resorted to putting half teaspoon blobs on the top, which didn't melt in the oven either. Unless you can suggest a make of peanut butter (other than Sunpat which I used), then this recipe is a disaster.
As an inveterate hater of peanuts I switched to almond butter, and also cut the sugar by 50g. The brownies were fantastic - the softest, fudgiest texture that I've ever been able to produce, and a really interesting but still chocolatey taste. I only had to bake them for around 20 minutes, though, and 30-35 would have been much too long.
I made these for a valentines day treat - they were really easy to make although you need to watch more carefully than I did while melting the chocolate, peanut butter and sugar, I very nearly burnt mine. The result though was absolutely delicious, brownies usually sink for me but these didn't. They are soft and gooey inside while having a nice crust on the outside, and not too sickly and rich. I added a few white chocolate chips to the top of mine rather than extra peanut butter as I had run out - it worked though! I shall definitely make them again.
This were really scrummy. But I'd go for melting the chocolate and peanut butter over a pan of water or in microwave over this pan technique. Then let the melted chocolate cool before adding eggs to save scrambling. I also whisked eggs and sugar together and then folded them into chocolate and peanut butter to keep light and fluffy.