Peanut butter brownies

Peanut butter brownies

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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

Comments, questions and tips

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

Comments

Show comments
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 :-)

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 butter......you 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

Yummy

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 ..it melts better in the microwave.

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

Not sure where you can shop as not sure where you live but I used Aldi specially selected have used both crunchy and smooth of this brand and worked well each time have made this recipe 3 times and has been perfect each time personally prefer it will smooth in the brownie mixture and crunchy melted on the top. I would imagine any supermarket own brand would work aswell. Hope this helps.

ju_lia0's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used smooth peanut butter and 50 g less sugar and it came out great. Also did one with crunchy slightly different flavour but all got eaten. Very easy recipe.

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

The best brownies that I've ever made - haven't found anyone who doesn't like them yet. Really easy recipe too.

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

Simple recipe with great results! I cooked them for 25 mins due to previous comments and this was still a little too long. Will do 20 next time!

terrie1975's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These didn't last very long in our house at all, very scrumptious.

riveeshm's picture

Hey am making this as a dessert for 7 people with ice cream. Is the amount produced from that quantity of ingredients sufficient for that amount of people. Any help would be appreciated

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

Easy to make and really tasty. Will be making them again but next time will use smooth peanut butter in the mix but crunchy on the top also I didn't use the full 50g chocolate on the top as it would have ended up too much.

Pages

Questions

Tips