Peanut butter brownies

Peanut butter brownies

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(149 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
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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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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.
Holly Philpot's picture
Holly Philpot
9th Nov, 2018
4.05
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
lornamcinnes
2nd Nov, 2018
4.05
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).

Pages

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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