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Gooey chewy chocolate peanut butter brownies

Peanut Butter Brownies

These Peanut Butter Browniesare the ultimate in gooey, chewy, homemade chocolate bakes. Easy to make and oh my goodness so easy to eat too!

Course Dessert
Cuisine Family Food, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Squares
Calories 547 kcal
Author Sarah Barnes

Ingredients

  • 250 g Butter See Note 1
  • 200 g 70% Dark chocolate See Note 2
  • 100 g Milk chocolate See Note 2
  • 300 g Soft light brown sugar
  • 4 Eggs
  • 175 g Plain flour
  • 250 g Peanut Butter See Note 3

Instructions

  1. Preheat the oven to 180c.

  2. Line a baking tray with baking paper (I used a 25x25cm tin).

  3. In a saucepan on a very low heat, melt the butter.

  4. When it's starting to melt, add in the dark chocolate and milk chocolate and the sugar and stir until it's all melted together.

  5. Once they are melted remove from the heat and leave to cool for 5-10 minutes. 

  6. Beat in each egg, one by one.

  7. Stir in the flour. 

  8. Pour into your baking tin and top with the peanut butters (SEE NOTE 3).

  9. Using a knife, swirl the mixture so that some of the batter is on top of the peanut butter and some remains on top, making a pretty pattern.

  10. Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!

  11. Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over. 

  12. Allow to cool COMPLETELY before cutting up (if you can bare it!)

Recipe Notes

Note 1 - Butter

Please do use butter rather than margarine, the taste and texture will be much better. If you have a dairy allergy or similar and need to substitute, it will work (obviously you'll need to change up the chocolate too) but you might need to adjust the cooking time a little depending on the consistency of the spread you use.

Note 2 - Chocolate

This recipe uses dark chocolate and milk. I wouldn't recommend only using milk chocolate as they just won't be dense/fudgy in the same way. A slightly difference ratio if you don't have enough of either will be fine though.

Note 3 - Peanut Butter

I like a mixture of crunchy and smooth (half and half) peanut butter for this. (I just mix them together in a small bowl before using.) But if you don't have both types, either one will be fine. I like Pip&Nut brand peanut butter. It has quite a runny texture. If the peanut butter you are using does NOT have a runny texture, you can pop it into the microwave for 30 seconds or so before using to make it more runny. It it's too stiff it won't 'swirl' through the brownie batter.

Nutrition Facts
Peanut Butter Brownies
Amount Per Serving
Calories 547 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 18g113%
Cholesterol 101mg34%
Sodium 281mg12%
Potassium 343mg10%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 31g34%
Protein 10g20%
Vitamin A 625IU13%
Calcium 66mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.