Peanut butter brownies

Peanut butter brownies

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(76 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Cuts into 16 squares
Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories250
  • fat12g
  • saturates4g
  • carbs32g
  • sugars26g
  • fibre1g
  • protein6g
  • salt0.24g
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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

  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.

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Comments (115)

ilovfood's picture

It just tastes like sugar to be honest. The texture's quite nice but I don't get all the love at all!!! Just tastes sickly sweet...

fruitpastell's picture
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This recipe is AMAZING. I made these for the first time last night and having read some of the comments I was sceptical as to whether it would work. I followed the instructions and didn't even use a bain morie and it all worked fine. I didn't, however use a good quality peanut butter so following some advise on here of needing more oil content, I used half a tablespoon of coconut oil instead and it didn't changed the flavour. You will be able to tell when the sugar has 'just about melted' as the mixture will suddenly just go from being lumpy and hard to stir, to more of a liquid consistency (mine did anyway!). I also used smooth PB for the topping. They were lovely when warm straight out the oven! Will 100% make again.

maggiedon's picture
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I have lost count of the number of times I have made this recipe. It DOES work, but you need to follow the instructions carefully. You need a low, low heat to melt the chocolate, sugar and PB. I do it over a pan of steaming water and leave it to its own devices. The sugar never entirely melts, and this is fine. I reduce the amount of sugar also, to 200g, and it always turns out fine. Like others, I use smooth PB for the topping. It melts and drizzles better, but I do feel crunchy PB is essential for the actual mixture, as it gives a welcome textural contrast. I also like to add a healthy glug of vanilla essence. This is my 'go-to' recipe for cake sales, treats to take to friends etc, and I don't even really like peanut butter! It just seems to work in this recipe.

owlthomas's picture
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I made this with a bit less sugar (250g) because that was all I had left, but it worked really well. The kids helped me to make it and keep coming back for more. I will definitely be making this again, but will try using smooth peanut butter for the topping as the crunchy stuff doesn't melt very well and you end up with chunks. (Okay if you want crunchy nutty bits on the top, I suppose)

chrisvirgin's picture
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The sugar didn't exactly 'melt' in the pan with the other ingredients but i persevered and added the eggs which gave me the texture i was expecting. Mine cooked in about 30 mins and are absolutely delicious! I would suggest using smooth PB for the topping as the crunchy i used didn't melt very well and resulted in large chunks on the top rather than a drizzle. Would definitely recommend!

Mike_Fender's picture

This recipe does not work. Do not attempt to make these.

The recipe tells you to melt peanutbutter, chocolate and brown sugar together. This doesn't work because when making syrup out of sugar you can't overwork it or the sugar will from crystals, but in this recipe you have to stir it or the chocolate will burn. Eventually you have to decide how to interperate this recipe's definition of "almost melted" for the sugar, at which point it tells you to take it off the heat and add three eggs, one by one, and beat them in. Obviously if you let it cool you'll have a solid lump of crystallised sugar and hard chocolate with some peanuts in. But if you try and add eggs while its still wet you'll end up chocolate and scrambled egg. This recipe has clearly never been tested because it literally can't work. Sarah Cook owes me money for the ingredients I wasted. All the positive ratings are from people who fancy this recipe but haven't actually tried it.

dannyabs's picture

I have tried it and it does work . Very well actually . Its not rocket science .

Frankie90's picture
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Amazing, went almost just after made it.
Only used 230g of soft brown sugar and I used smooth peanut butter.
Cooked for 32 mins in a preheated fan oven at 160degrees.

Sunshinegal01's picture

I think I needed an oilier peanut butter than sunpat it wasn't really melting too well in the bowl . I only baked for 20 minutes but they still came out quite dry (still edible) maybe I will use meridien peanut butter next time and more chocolate

Sunshinegal01's picture

I made these yesterday but I think they are quite dry/cakey rather than fudgey type brownies ... Maybe it's the sunpat peanut butter I used it wasn't very easy to melt and so I had to add some almond butter . Also I only baked them for 20 minutes but they still seemed a tad over cooked. Any tips on what to do next time ?

Kdottwalsh's picture
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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
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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
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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
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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
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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 - bakingjess.wix.com/bakingjess

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Questions (1)

goodmanm's picture

Can you freeze these?

Tips (1)

ellekaypea's picture

If you're having trouble with melting the peanut butter, try adding a few drops of flavourless oil, such as groundnut, first. It may be that the brand you're using does not have a high enough fat content. Just add a little at a time and you should be fine. I discovered this when melting low-fat peanut butter to drizzle over popcorn. Ahem.