• Sarah L Samuels

Peanut Butter Brownies

This is an adaption from my caramel brownies recipe. We always have peanut butter in the house so I thought I would try the recipe and use peanut butter instead of caramel. They are really gooey brownies with a swirl of peanut butter and a sprinkle of crushed peanuts in the top for a bit of crunch!


I think peanut butter and chocolate go really well together and this recipe suits the two flavours perfectly. These brownies are nice and gooey anyhow and the addition of the soft peanut butter is a perfect addition.



They are not difficult to make but do not be tempted to cook any longer than 25 minutes or they will be spoilt! I read lots of reviews of brownie recipes and people say they 'had' to cook them longer than the recipe states. If there is one little bit of help/ advice I can offer with my recipe is you must trust my recipe and don't be tempted to cook any longer!!! As long as your baking it in the correct size tin and at the correct temperature they will turn out lovely and gooey!!



Jump to recipe

To make the brownies pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then and grease a 10 x 8 inch (25 x 20 cm) cake tin.



Then you must first melt the chocolate, butter and cocoa powder in a medium sized pan. Stir until all the ingredients are fully melted. Remove the bowl from the pan and put aside to cool.



In a stand mixer put the eggs, brown sugar and vanilla extract.



Then with a whisk attachment mix until light and fluffy.



Then whisk in the cooled chocolate mixture to the egg mixture until fully combined.



Add the flour and fold in gently until all the flour is combined. Pour the mixture into the lined tin.


Put 12 teaspoons of peanut butter all over the top of the brownie mix. I used crunchy peanut butter but smooth works just as well.



Then using a skewer roughly mix to give a marbled effect.



Finally sprinkle on the chopped peanuts - you do not need to do this but I like a bit of texture with this brownie recipe so I have added some but it is not necessary.



Then bake for 20-25 minutes!


They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.


These brownies are fudgy and gooey which is what all my customers loved! When they are completely cool you will be able to cut it into squares and enjoy.




Peanut Butter Brownies


Sarah's servings: 12

Baking time: 20 - 25 minutes


Ingredients:


175g Dark chocolate

175g Cubed unsalted butter

30g Cocoa powder

3 Large eggs

225g Soft brown sugar

100g Plain flour

12 tsp Peanut butter (smooth or crunchy)

2 Tbsp Chopped peanuts (optional)


Method:

  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4

  2. Line and grease a 10 x 8 inch (25 x 20 cm) cake tin.

  3. Melt chocolate, butter and cocoa powder in a medium sized pan until all the ingredients are melted and combined. Set aside to cool.

  4. Whisk eggs and sugar until light and fluffy.

  5. Add cooled chocolate mixture to egg mixture and whisk until totally combined.

  6. Fold in the flour keeping as much air in the mixture as you can.

  7. Pour into the prepared tin and put teaspoons of peanut butter on top of the brownie mix.

  8. Roughly mix with a skewer to give a marble effect and sprinkle on the chopped peanuts.

  9. Bake for 20-25 minutes. They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!

  10. When they are completely cool you will be able to cut it into squares and enjoy.




Download recipe

PeanutButterBrownies
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Sarah’s extra slice.........

They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!


Always use a good quality baking dark chocolate.


You can use smooth or crunchy peanut butter - I used crunchy in my recipe.



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