Peanut butter brownies

Peanut butter brownies

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(149 ratings)

Prep: 20 mins Cook: 20 mins - 25 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. 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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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?
5th Nov, 2016
I make these quite often , I always add 25g butter to the sugar, peanut butter and chocolate mixture and melt altogether on defrost in microwave for about 10mins stirring regularly, I add a tsp of vanilla extract to egg mixture..bake for 30mins in a silicone mould at 160(fan) turning halfway and checking from about 20mins +and cool in the fridge (this seems to make them fudgier) xx
31st Jul, 2016
I made this recipe yesterday and was very happy with the results! I read a lot of the comments here before proceeding, and was concerned that the brownies might end up being a bit dry - I added about a tbsp of coconut oil to the chocolate/sugar/peanut butter melt mixture. My other variations were forgetting to do the peanut butter drizzle (oops) and baking for about 25 minutes rather than the suggested 30-35. They came out really delicious and fudgy and peanut buttery! As other commenters have discussed, it's probably best to melt on a very low heat and maybe check on your brownies around the 20 minute mark to gauge how much longer you need to keep them in there for.
27th Jul, 2016
I have just made these tonight really nice, I may add some more chocolate next time and will do the drizzle on top as well. Will take into work tomorrow and see what they think.


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