Peanut butter brownies

Peanut butter brownies

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(81 ratings)

Prep: 20 mins Cook: 35 mins


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


  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 (122)

binzo1's picture

I was a bit worried about this recipe. My mixture didn't really melt. But, like one of the other reviewers I got it to a certain consistnecy and decided to go for it with the eggs. That really changed things and gave me the mixture I was expecting. Cooked for 30 mins. Didn't find the peanut butter drizzle too easy to do, it was more "blobbed" on, BUT the outcome is amazing. If you are a fan of peanut butter and chocolate this is definitely the recipe for you!!!! Defo making these again!

egabva's picture

There are so many MUCH better recipes for Brownies! - This one is really not worth the effort.

ticklemeellen's picture

Tried this this afternoon as I had a craving for peanut butter. The mixture was very thick and I forgot about them in the oven so the edges got a bit crispy but the centre texture was nice and squidgy, i used 74% cocoa chocolate with no added sugar which I think helped them to not taste too sickly sweet. I used crunchy peanut butter (just cheap own brand stuff) for both mixture and the top and had no problem melting it. They taste really good and were easy and quick to make

kathy535's picture

Not that impressed although it did give us a few laughs. Very very sweet and the recipe is unhelpful - 'partly melted, 'seems slightly uncooked' - not really the level of precision needed in a recipe.

I melted the chocolate, sugar and peanut butter together. If I were to do this again I wouldn't use a non-stick pan, mine is ruined from the sugar scraping the bottom as it was stirred. The final mixture was so thick it was like toothpaste and this made it very difficult to see when it was cooked; skewers came out clean before it went into the oven, after 30 mins and after I had taken it out to cool, found it was under done and put it in for a few more mins.

I don't think I'll bother again.

warvik's picture

Mixed results here as well. I read the other comments before baking and used some posh peanut butter and really nice quality chocolate. 30min in the oven is way too long, I took them out after 25min and they were already overcooked and very dry. Will try serving them with some custard to help them go down...

eh2103's picture

I have made this recipe SO many times and it has always worked perfectly for me. I found that transferring the melted mix into a separate bowl then quickly adding the eggs works really well and no scrambled eggs anywhere to be found!

Lewyhinch's picture

Although it has an average rating of 5 stars, it had a number of mixed reviews which I decided to overlook on the basis of the strong rating. I had a shortage of sugar in my house so only used 150g as opposed to the suggested 280g but otherwise followed the recipe to a tee. I like my brownies 'fudgy' as I think that's what makes them perfect compared to the 'cake-like' brownies which I consider rather dry for my taste and not what I expect from a brownie. To sum up these brownies, I found them too dry after being cooked for 30 mins at 160C. I imagine that the brownie was dried by my peanut butter (100 % natural) and would have benefited from butter or more melted chocolate in the mix.

3 out of 5 stars

I did use smooth rather than crunchy peanut butter so it may have mixed in more to cause the mixture to dry but overall I would still recommend adding additional butter/oil.

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

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

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

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

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

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

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!

Minion Milly's picture

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!


Questions (4)

ToppyYvonne's picture

can you use normal/ caster sugar instead of brown sugar?

goodfoodteam's picture

Thanks for your question. It is worth getting brown sugar for this recipe if you can as it will give a much better texture and flavour, than caster sugar.

goodmanm's picture

Can you freeze these?

ToppyYvonne's picture

yes it says freezable in the description :)

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.