Peanut butter brownies

Peanut butter brownies

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(140 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

    pee-nut butt-ah

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

  • 200g bar dark chocolate, broken into pieces
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    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


  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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15th Aug, 2015
I made this with a bit less sugar (250g) because that was all I had left, but it worked really well. The kids helped me to make it and keep coming back for more. I will definitely be making this again, but will try using smooth peanut butter for the topping as the crunchy stuff doesn't melt very well and you end up with chunks. (Okay if you want crunchy nutty bits on the top, I suppose)
30th May, 2015
The sugar didn't exactly 'melt' in the pan with the other ingredients but i persevered and added the eggs which gave me the texture i was expecting. Mine cooked in about 30 mins and are absolutely delicious! I would suggest using smooth PB for the topping as the crunchy i used didn't melt very well and resulted in large chunks on the top rather than a drizzle. Would definitely recommend!
10th Apr, 2015
This recipe does not work. Do not attempt to make these. The recipe tells you to melt peanutbutter, chocolate and brown sugar together. This doesn't work because when making syrup out of sugar you can't overwork it or the sugar will from crystals, but in this recipe you have to stir it or the chocolate will burn. Eventually you have to decide how to interperate this recipe's definition of "almost melted" for the sugar, at which point it tells you to take it off the heat and add three eggs, one by one, and beat them in. Obviously if you let it cool you'll have a solid lump of crystallised sugar and hard chocolate with some peanuts in. But if you try and add eggs while its still wet you'll end up chocolate and scrambled egg. This recipe has clearly never been tested because it literally can't work. Sarah Cook owes me money for the ingredients I wasted. All the positive ratings are from people who fancy this recipe but haven't actually tried it.
19th Jun, 2015
I have tried it and it does work . Very well actually . Its not rocket science .
6th Apr, 2015
Amazing, went almost just after made it. Only used 230g of soft brown sugar and I used smooth peanut butter. Cooked for 32 mins in a preheated fan oven at 160degrees.
9th Mar, 2015
I think I needed an oilier peanut butter than sunpat it wasn't really melting too well in the bowl . I only baked for 20 minutes but they still came out quite dry (still edible) maybe I will use meridien peanut butter next time and more chocolate
9th Mar, 2015
I made these yesterday but I think they are quite dry/cakey rather than fudgey type brownies ... Maybe it's the sunpat peanut butter I used it wasn't very easy to melt and so I had to add some almond butter . Also I only baked them for 20 minutes but they still seemed a tad over cooked. Any tips on what to do next time ?
7th Mar, 2015
Made it for my housemates and they inhaled it in less than 5 minutes - great recipe!
BakingJess blogger
9th Feb, 2015
They look delicious! I would use organic peanut butter as it has such a great texture and is much better for you. Check out my blog!
Minion Milly
29th Jan, 2015
Wow, love love LOVE these! I had some mishaps making these, namely a malfunctioning oven, which meant I had to leave the raw brownie mix sitting in the fridge for a day and a half before I could cook it. But, never the whatever, the end result was a delight. My OH and I decided we couldn't eat all 16 brownies ourselves before they'd spoil and they are too good to waste on colleagues so I double wrapped and packed them in twos and tucked them away in the freezer for another day. Hooray!


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