Peanut butter brownies

Peanut butter brownies

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(87 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

  • kcal250
  • 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

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 (128)

missfordy's picture
4

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
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
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
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
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
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
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.

lala_angel's picture
4

I used golden caster sugar instead of soft light brown sugar, I also used milk chocolate rather than dark, as I had non in the house. Very peanutty and delicious.

cityofmist's picture
5

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.

gemma99's picture
5

Great recipe and very easy to make. AFter reading the reviews i was a bit worried about the eggs scrambling so made sure i mixed them into the warm mixture quickly and had no problems
Will make again

han2010's picture
5

These are simply divine! I baked mine for 25 minutes and they came out just right!

mrssag's picture

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.

camthecook2001's picture
5

perfect doesn't quite say it! these are very very easy to make, and they taste brilliant too!

georgiana1's picture

Such an easy recipe... am yet to taste the brownies as waiting for them to cool. I agree with the other comments and would say cook them for a less time than stated as mine started to burn a tad. Taste test coming up!!

hoodrichhh's picture

Just made these! in oven as i type, hopefully they come out great :)!

hlb230's picture

The brownies were absolutely gorgeous! I cooked them for 25 minutes and they were perfect for us. We ate them luke warm with a little bit of single cream. Thanks for sharing this great recipe. :-)

redwellies81's picture
4

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.

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