Peanut butter brownies

Peanut butter brownies

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(125 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

    Peanut butter

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  • 200g bar dark chocolate, broken into pieces
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    Dark chocolate

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  • 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, questions and tips

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3rd Feb, 2019
Never made brownies before but eaten quite a few in my time and they have to be properly squidgy and chocolately to be on the 'proper brownie' list. Made the few changes that others had suggested. Used 81% dark chocolate, added 25g salted butter to the melting pot and added a dash of whole milk at the end after the flour. Cooked at 160 for 25 mins; did check at 20 but not quite there at the lower temp. REALLY squidgy and very tasty. Kept the 280g sugar as I was using 100% peanut peanut butter they really weren't too sweet. Didn't bother with the decoration. Will definitely make again.
Holly Philpot's picture
Holly Philpot
9th Nov, 2018
I followed this recipe to a T and it came off ok but like others have said it's more cakey than fudgy in the middle which is what I love about a brownie. I whipped them out of the oven at 25 min wish I'd have caught them at 20 mins and they probably would have been perfect. They do taste nice though and I will still endeavour to eat the lot!
lornamcinnes's picture
2nd Nov, 2018
The brownies have a nice flavour but mine came out rather dry, despite adding butter (as others have suggested) and a little milk. If I made them again I think I'd use 4 eggs instead of 3 and I'd use a slightly lower oven temperature. I also used only 150g of sugar and they turned out sweet enough for my tastes. Incidentally, when I put the peanut butter in the microwave to make the topping, it didn't go runny at all, it puffed up and I had to blob/smear it over the top of the batter (when cooked it came out looking quite attractive though).
18th Oct, 2018
I also took advise from some of the other comments, mainly I was concerned that the brownies would by dry, so added 25g butter to the peanut/chocolate mix which I mixed together in a bowl over boiling water. I also added a bit extra peanut butter and reduced the sugar to 200g. Baked for 30 minutes, and they were amazing. I have never seen cakes disappear so fast. This will be another one of my go to recipes.
29th Sep, 2018
So I was after a peanut butter recipe for my partner's birthday as he is a big fan. I have produced beautifully moist and fudgey brownies thanks to everyone's comments. I added 25g butter to the mix as suggested by goos123 and cooled in the fridge. I also melted the chocolate and butters on a low power in the microwave and creamed the sugar and eggs separately as suggested by maggiedon. This is the method in the ultimate brownie recipe on this site which I've made many times so it made sense to me (although as you use light soft brown sugar you can't get in as much air as if you had used caster sugar). As many people suggested I reduced the sugar to 200g which was plenty. I also didn't bother with the chocolate drizzle on top as the marbling of peanut butter is perfectly pretty as it is. Yum! What I made is a 5 star recipe but I've only given 4 stars for the actual stated recipe because of all the changes.
23rd May, 2018
Amazing! Followed the recipe to exact, it’s easy and quick and they weren’t dry at all- very squidgey and moist. Maybe others had their ovens too hot? Will definitely use again.
31st Jul, 2017
I've tried many brownie recipes and sadly, I think this is a very poor version. The choc/peanut butter/sugar mixture doesn't really 'melt', even though I too added a little butter to avoid the dryness as mentioned by others. The resulting brownie was tasteless, overly sweet and a disappointment. A waste of ingredients.
6th Apr, 2017
Love this recipe, so easy to make and they always taste fab. A firm favourite of my team at work!
Gyps38's picture
29th Jan, 2017
So easy, totally yummy I did use whole earth peanut butter so think it was slightly dryer than usual brand so bare that in mind if using as doesn't drop as easily make sure you warm first
15th Sep, 2016
The mixture took forever to melt! And when baking, the top burned with the inside still uncooked, and that was with me taking into consideration other bakers comments on baking time and temperature. What did I do wrong?


15th Mar, 2016
can you use normal/ caster sugar instead of brown sugar?
goodfoodteam's picture
20th May, 2016
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.
10th Nov, 2013
Can you freeze these?
15th Mar, 2016
yes it says freezable in the description :)
9th Jun, 2014
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.
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