Peanut butter brownies

Peanut butter brownies

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(154 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

    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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16th Feb, 2016
Although it has an average rating of 5 stars, it had a number of mixed reviews which I decided to overlook on the basis of the strong rating. I had a shortage of sugar in my house so only used 150g as opposed to the suggested 280g but otherwise followed the recipe to a tee. I like my brownies 'fudgy' as I think that's what makes them perfect compared to the 'cake-like' brownies which I consider rather dry for my taste and not what I expect from a brownie. To sum up these brownies, I found them too dry after being cooked for 30 mins at 160C. I imagine that the brownie was dried by my peanut butter (100 % natural) and would have benefited from butter or more melted chocolate in the mix. 3 out of 5 stars I did use smooth rather than crunchy peanut butter so it may have mixed in more to cause the mixture to dry but overall I would still recommend adding additional butter/oil.
20th Nov, 2015
It just tastes like sugar to be honest. The texture's quite nice but I don't get all the love at all!!! Just tastes sickly sweet...
16th Oct, 2015
This recipe is AMAZING. I made these for the first time last night and having read some of the comments I was sceptical as to whether it would work. I followed the instructions and didn't even use a bain morie and it all worked fine. I didn't, however use a good quality peanut butter so following some advise on here of needing more oil content, I used half a tablespoon of coconut oil instead and it didn't changed the flavour. You will be able to tell when the sugar has 'just about melted' as the mixture will suddenly just go from being lumpy and hard to stir, to more of a liquid consistency (mine did anyway!). I also used smooth PB for the topping. They were lovely when warm straight out the oven! Will 100% make again.
30th Sep, 2015
I have lost count of the number of times I have made this recipe. It DOES work, but you need to follow the instructions carefully. You need a low, low heat to melt the chocolate, sugar and PB. I do it over a pan of steaming water and leave it to its own devices. The sugar never entirely melts, and this is fine. I reduce the amount of sugar also, to 200g, and it always turns out fine. Like others, I use smooth PB for the topping. It melts and drizzles better, but I do feel crunchy PB is essential for the actual mixture, as it gives a welcome textural contrast. I also like to add a healthy glug of vanilla essence. This is my 'go-to' recipe for cake sales, treats to take to friends etc, and I don't even really like peanut butter! It just seems to work in this recipe.
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


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