Peanut butter brownies

Peanut butter brownies

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(157 ratings)

Prep: 20 mins Cook: 20 mins - 25 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

Ingredients

  • 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-o-let

    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

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. Transfer mix into a bowl to cool down slightly. 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 20-25 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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fizzypop
25th Jul, 2020
5.05
Super easy recipe, after reading the comments I also added butter, this worked well. I used the microwave to gently heat the peanut butter, chocolate, sugar and butter until it was easy to combine it with the eggs and flour. The sugar wasn’t entirely melted but this didn’t affect the end results. I did cook them for a little longer than recommended and I was very pleased with the texture which was moist and a little chewy. I made these as gifts for Father’s Day, for my Dad and my Dad in law and they both loved them as did my husband and my two boys. Tasted delicious especially if you love the combination of peanut butter and chocolate. Will definitely make again as they are so easy and delicious.
El-B
21st Jun, 2020
4.05
This recipe was fab - I did add some butter as per other reviews (about 35g - I guesstimated) and it’s was really moist and gooey. The crunchy peanut butter gave a lovely texture and a saltiness which balanced the sweetness perfectly. I’d planned to use the crunchy pb to drizzle however it found it too thick after heating so switched it for some smooth pb which worked really well. Served warm with vanilla ice-cream and it went down a treat :)
Daniel Sanchez Mosqueda's picture
Daniel Sanchez ...
28th Apr, 2020
This recipe is so underrated. The brownie turned out soft and chewy in the middle and it was packed with flavour. Great recipe!
Sarah._.
26th Apr, 2020
3.05
Thease brownies were quite dry and did not taste of much but I could not give them less than 3 stars because they had a good texsture and I think they just needed some more chocolate.
Lur Ag
25th Apr, 2020
This is a brilliant recipe and it's very tolerant, as in you can change things around here and there slightly and it'll turn out fine. Great for beginners! It does turn out more spongy and cakey rather than fudgy, which wasn't a problem. Disappeared super quick!
Julie Cawood
15th Jan, 2020
5.05
I melted my ingredients in a heat proof dish in a pan of simmering water which took a bit longer but the allowed the sugar to melt slowly so it didn't crystallise. The mixture did look a little thick I suppose it depends on what sort of peanut butter you use to how much oil it releases. I just added a bit of water to make a better dropping consistency. I baked in a slightly cooler oven for 5 minutes more. The result was a nice firm brownie with a lovely chewy centre. Will definitely make some more of these!
Charlotte Tyson's picture
Charlotte Tyson
12th Dec, 2019
1.05
These brownies came out dry and really bland
kjchant
11th Nov, 2019
4.05
Don't ask me how this recipe worked as I had so many of the same issues previously mentioned, but somehow ended up with amazing, fudgey brownies! I was really disheartened after I'd 'melted' the chocolate, PB and sugar, as the sugar didn't melt at all! It went dry and crumbly and the chocolate was on the verge of burning, so I took it off the heat. I almost threw it out then and there as it looked awful but thought as I'd already wasted the bulk of the ingredients I might as well carry on! After I added the eggs and flour it miraculously resembled a brownie mixture so I put it in the oven (160 fan), checked after 20 mins but still a bit too gooey in the middle (it already had a nice crust). Took them out after 25 minutes, drizzled the chocolate, let them cool for quite a while and they were perfect. Don't get disheartened with the recipe, it does work! Next time I would probably use a bain marie as there was a slight taste of burnt chocolate, and also you only need 25g of peanut butter and chocolate to melt and drizzle. Good luck!
abi-leigh26
7th Sep, 2019
1.05
This recipe is awful, I had to throw the mixture away. The sugar never melts and if you leave it too long, it starts to crystalise. Such a waste of ingredients!
missy1644
3rd Feb, 2019
5.05
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.

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Bev Gilston-Hope's picture
Bev Gilston-Hope
12th Jun, 2020
Hi, i have tried to make this twice now without success and i have no idea what im doing wrong. The first time i tried by th time the sugar had melted my chocolate was burnt and as soon as i took it off the heat it started to harden. This time i melted the chocolate separate but once i tried to mix the sugar/chocolate etc the sugar started to go into big lumps and looks like it isnt going to rise at all in the oven. Is it my choice of sugar? ive used sort brown and rich demerara but still no luck
lulu_grimes's picture
lulu_grimes
19th Jun, 2020
Hi Bev, I'm sorry to hear that. I think the best thing would be to mix the sugar and peanut butter in the pan and heat gently until they have softened and mixed into each other - but don't worry about melting the sugar completely. Chop the chocolate up into pea sized pieces, then turn the heat off under the pan and add the chocolate, stir until it has melted into the mixture, there should be enough heat left in the pan to do this. I hope this helps, Lulu
ToppyYvonne
15th Mar, 2016
can you use normal/ caster sugar instead of brown sugar?
goodfoodteam's picture
goodfoodteam
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.
goodmanm
10th Nov, 2013
Can you freeze these?
ToppyYvonne
15th Mar, 2016
yes it says freezable in the description :)
Lur Ag
25th Apr, 2020
Melt the chocolate in a bowl over a pot of boiling water, then add the peanut butter and sugar to that bowl. The mixture will melt quickly and turn out very smooth, and it'll help avoid the issues in the other comments about the sugar burning etc.
ellekaypea
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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