Peanut butter brownies

Peanut butter brownies

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(93 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

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 200g bar dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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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2nd Nov, 2014
Very nice and easy recipy .. I believe using a good oily quality peanut will make the taste much better. its worth it.
23rd Dec, 2014
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!
9th Oct, 2014
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
2nd Apr, 2014
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
17th Feb, 2014
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.
31st Jan, 2014
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
9th Feb, 2015
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 -
22nd Dec, 2013
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!
9th Nov, 2013
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 may need to add a knob of butter to help smooth it out. I'll def be making them again!!!
Dan Horridge
14th Oct, 2013
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!


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