Peanut butter brownies

Peanut butter brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(71 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 35 mins

Skill level



Cuts into 16 squares

Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

Save to My Good Food


  • 225g crunchy peanut butter
  • 200g bar dark chocolate, broken into pieces
  • 280g soft light brown sugar
  • 3 medium eggs
  • 100g self-raising flour

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. 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.
  2. 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.
  3. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

Recipe from Good Food magazine, May 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Kdottwalsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it for my housemates and they inhaled it in less than 5 minutes - great recipe!

BakingJess blogger's picture

They look delicious! I would use organic peanut butter as it has such a great texture and is much better for you. Check out my blog!

MarvellousMadMadamMim's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow, love love LOVE these! I had some mishaps making these, namely a malfunctioning oven, which meant I had to leave the raw brownie mix sitting in the fridge for a day and a half before I could cook it. But, never the whatever, the end result was a delight. My OH and I decided we couldn't eat all 16 brownies ourselves before they'd spoil and they are too good to waste on colleagues so I double wrapped and packed them in twos and tucked them away in the freezer for another day. Hooray!

hiyamod's picture

Very nice and easy recipy .. I believe using a good oily quality peanut will make the taste much better. its worth it.

maggiedon's picture

So, thanks for all the tips. I melted the PB and chocolate over a pan of water with a squirt of golden syrup to get it all moving. I Also beat the eggs and sugar (only 200g) separately and combined with the liquid choc PB mixture. Also, i melted the remaining PB in a plastic bag, and snipped the corner off. This allowed me to pipe the melted PB over the top and feather it into the choc mix. Baked for 30 mins, it was perfect
PS. I have made this recipe so many times now. It has become a complete favourite. Refinements include using crunchy PB IN the mix, and smooth pb for the feathered topping. 200g of sugar is definitely plenty and doesn't harm the flavour or texture at all. 30 minutes baking in a lined standard 20cm square tin does the trick. Do try this recipe, if you like peanut butter, chocolate and squidginess, you won't regret it!

LauraT88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I Love these. have made them several times as per recipe and they are really nice. I keep them in the oven for 30 minutes so they come out really gooey. everyone loves them

Lauren2187's picture

Properly yummy...I used half peanut butter and half Nutella (need I say more?!). I melted everything in a bowl over boiling water as per the previous comment - perfect. Piled them up and stuck some candles in for a bit of an unusual birthday cake, definitely a success.

abcdefghijord's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this over the weekend for my OH who is an absolute peanut butter fiend! I read the comments before making, and wondered WHY people weren't melting the chocolate, peanut butter and sugar over a pan of boiling water. I decided to do that and it didn't split at all. Melted down perfectly. I added the eggs one by one and the first sent the mixture a bit stiff and grainy but after a thorough mixing, it went fine when all the eggs were added. Let me say ladies, it is great for bingo wings! The mixture was definitely an arm work out!!
I think I had my oven on the wrong temp looking at the recipe now? The edges were overbaked/chewy whereas the middle was lovely and gooey. I'd never made brownies before so wasn't sure how the mixture was supposed to look after the recommended 25 minute mark. The center wobbled a bit, I took it out as I had read the center continues to cook after and it did set up. The middle was SO gooey. I did use 50g less sugar. It didn't feel like it was missing anything. It was definitely sweet still. I also used milk chocolate as we aren't fans of dark chocolate. Think I will try and make this again BUT only do a chocolate using this recipe omitting the PB with unsalted baking butter and adding chunks of milk and white chocolate to the final mixture. Also, I read if the brownie mixture, before baked is left overnight in the fridge the crust forms better for that true brownie crunch! Hope my comments help others, especially the bain-marie tip, otherwise the chocolate and PB will burn surely?! Hopefully next time I make these I can rate 5*! They were still delish, middle ones were the best.

sarahlois1975's picture

Bit of a daft question here but do you think the cooking times would vary much if I cooked it in a round tin? I am making chicken tikka masalla for dinner tomorrow and we always fancy a bit of chocolate after a curry so thought this would solve ALL my problems. Thanks :-)

BakingJess blogger's picture

Hello, I know this is a bit late but you'll find it will take a similar amount of time if your round tin is around the same depth as a square tin! Jess -

sasha-p's picture

absolutely great brownies, get loads of comments every time I make them!! I make them a little less peanut buttery by ommiting the peanut butter on top, and just add a very light drizzle of dark chcolate, as I don't feel they need the indulgent topping- they speak for themselves!

wahoughton's picture

Absolutely delish!!!!!! Great for chocolate lovers and peanut butter lovers! I used the American Skippy crunchy peanut butter and they were amazing!!!! Really easy, but careful not to burn the chocolate when melting it with the sugar and peanut may need to add a knob of butter to help smooth it out. I'll def be making them again!!!

Dan Horridge's picture

Used: Whole earth peanut butter (crunchy), Sainsbury's Taste the Difference Fairtrade Belgian Dark Chocolate (72%) and regular eggs, sugar and flour.

Gone: in 60 seconds!

jillprince's picture


warnie's picture

Very easy to bake, I actually cut the sugar down and drizzle chocolate at the end by 20g. I didn't add the left over chocolate to the mix but next time I will. It makes the most chewable and moist brownies I've ever tasted. Next time I make then I'm going to drizzle a combination of white and dark chocolate to improve the finished pattern.

trace28za's picture

These were delicious and the peanut butter flavour was awesome. My only criticism was that I found the brownies a tad bit too sweet. Next time I prepare, I will reduce the sugar added (as suggested in the comments). I will also use a darker chocolate (perhaps 84% cocoa) to counteract the sweetness. I used crunchy peanut butter and the nuts added great texture. Definitely a ''chewy, fudgey brownie'' as opposed to a ''cake type brownie''. Baking time was 25 minutes.

Samantha loves's picture

I had the ingredients in the cupboard so thought I would give this a go as I love making brownies but hadn't tried it with peanut butter.
I didn't have a 20cm tin only a 19 and a 21cm tin so I thought it best to use the 19cm. I baked the brownies for 32mins and they were perfect! Yum yum!

missfordy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I saw these and craved them, so went out and bought all the stuff. Then realised I had forgotten the sugar so I just used demerera sugar instead. It didn't seem to melt in that well in the pan but when I baked it, it worked out just fine. I used a combination of dark and milk choc (as I am not a big fan of dark). They worked great, didn't last long, oops!

Suggestion - I would use smooth PB rather than crunchy, personal taste?!?

riddlesdown's picture

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.

shareeza's picture

this is what happens if you use good quality PB. try the ones with added oils melts better in the microwave.