Love brownies? Love peanut butter? Then you’ll go made for this Peanut Butter Brownies recipe. Scroll down to read more!
Brownies are one of the best cakes. It’s a fact. Whether you eat them warm as a dessert with ice cream, or cold with a cup of tea they are delicious.
What I love most about these cakey, fudgey, soft and gooey morsels is that they are so incredibly easy to make. As with all good bakes they start with butter, chocolate and sugar. Eggs and flour come later as do the fillings and flavourings to jazz them up. This recipe, however, still tries to keep things simple.
Sure you could add marshmallows, chopped nuts, cherries and even lustre dust to brownies if you want. But I know that simplicity is key. Especially with something like a brownie.
There is one flavour in particular that I am obsessed with at the minute and that’s peanut butter. When salted caramel was all the rage I was right there. That mix of sweet and savoury is something I absolutely adores and I think that’s why I’ve fallen in love with peanut butter. Or more specifically, whey I’ve fallen in love with peanut butter and chocolate.
Like most people we always have a jar of peanut butter in the cupboard (right next to the Nutella). Jon could happily eat the peanut butter right out of the jar but for me it’s got to be mixed with some cocoa. I’ve had Reeces Peanut Butter Cups many a time, I’ve even had chocolate and peanut butter ice cream sundaes. But the best way to eat peanut butter is most definitely in a brownie.
Smooth or crunchy?
You may already have a preference for smooth or crunchy. Just in case you’re a “smooth all the way” kind of person, let me try and persuade you why you’re going to want to invest in a jar of crunchy!
The peanut butter in this recipe does a couple of things: it adds a rich, decadence that something full of fat always does to baked goods; it adds a salty, slightly savoury flavour helping to balance the large quantities of sugar also in the recipe; and it adds texture. I like to spoon a thick layer in the middle of the brownies before swirling even more on top. This thick layer adds a dense, sticky centre which (when you use crunchy peanut butter) also adds an interesting bite. If you don’t use crunchy peanut butter these brownies are soft and gooey all the way. The small pieces of peanuts in crunchy peanut butter helps to break that up a bit.
If you really want some extra texture then why not chuck in a handful of peanuts as well! There’s no such thing as too much peanut in this recipe.
A real crowd pleaser
It has taken me some time to become a real peanut butter lover. I don’t think I’ll ever spread it on toast but I am more than happy for it to play a key role in my baking and desserts.
What I didn’t realise was just how popular these brownies would be with everyone else. I often bake for my office charity bake sale and it’s now compulsory that I bring a batch or two of brownies. In the past I’ve made my Rolo Brownies and they always sell out really fast. I didn’t think it was possible but these Peanut Butter Brownies may be even more popular! They really are THE BEST!
- 200g unsalted butter
- 200g dark chocolate
- 200g dark brown sugar
- 4 medium eggs
- 130g plain flour
- 50g cocoa powder
- 1 small jar of (crunchy) peanut butter
- Reeces peanut butter cups.
- Start by pre-heating your oven to gas mark 4.
- Line a rectangular cake tin with grease proof paper.
- Melt the butter in a pan along with the chocolate and sugar.
- Once melted completely, allow to cool slightly.
- Next whisk in the eggs, one at a time.
- Fold through the flour and cocoa until combined.
- Pour half of the brownie batter into the tin.
- Spoon roughly 7 or 8 tablespoons of beanut butter over the batter and do your best to spread out in an eve layer.
- Pour the remaining half of the batter on top of the peanut being careful not to disturb it too much.
- Dollop a few more tablespoons of peanut butter on top and, using a toothpick or something simillar, swirl the peanut butter into the top layer of brownie mix.
- Chop up reeces peanut butter cups and sprinkle over the top.
- Bake in the centre of the oven for 25-30 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.
- Allow to cool slightly before slicing and serving.
If you like this, you’ll love…
I don’t think my colleagues are going to let me bake anything OTHER than brownies now…they’ve definitely become my “thing”. If you want to see my other brownie (and blondie) creations then check out the recipes below!