These chocolatey Peanut Butter Brownies are soft and gooey and will melt in your mouth. Using our favourite Chocolate Brownie recipe and adding swirls of creamy peanut butter - it's a match made in heaven!
These are the best Peanut Butter Brownies ever! They're super simple to make and perfect with a cup of tea.
We love a good peanut butter recipe, like these Peanut Butter Bliss Balls.
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Why You'll Love This Recipe
- Freezer-friendly.
- Only 7 ingredients.
- The ultimate combination of chocolate and peanut butter.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
- Plain flour - also known as all-purpose flour.
- Sugar - use white sugar.
- Egg - use a medium to large size egg.
- Dark Chocolate - also known as plain or semi-sweet chocolate. Use dark chocolate melts, especially for cooking or a chocolate bar broken into pieces.
- Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
- Peanut butter - use smooth peanut butter. Don't use natural peanut butter as it's oily.
How to Make Peanut Butter Brownies
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Melt the butter and chocolate in a saucepan over low heat.
- Stir the mixture regularly until melted, then leave to cool for 5 minutes off heat.
- Whisk the eggs and sugar together - you can do this with a manual whisk.
- Add the chocolate butter mixture and vanilla extract to the egg mixture.
- Whisk to combine.
- Add the flour.
- Gently mix until the flour is combined.
- Pour into the baking tin. Melt the peanut butter in the microwave for a minute until runny. Pour it over the top of the batter, swirling it with the tip of a knife or a skewer. Bake until set.
Common Questions
Peanut Butter Brownies will keep for 3 days stored in an airtight container in a cool pantry. They can also be stored in the refrigerator.
Yes, you can freeze them for up to 3 months (wrapped well).
Yes! Chocolate chips can be added to this recipe for an intense chocolate flavour.
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📖 Recipe
Peanut Butter Brownies
Equipment
- 20cm (8") square baking tin.
Ingredients
- 200 g unsalted butter
- 200 g dark chocolate, also known as plain or semi-sweet chocolate
- 3 eggs, lightly beaten
- 250 g white sugar
- 1 teaspoon vanilla extract
- 125 g plain flour, sifted
- pinch of salt
- 125 g peanut butter
Instructions
- Preheat the oven to 160°C fan / 180°C / 350°F. Line a 20cm (8") square baking tin with baking/parchment paper.
- Melt the chocolate and butter in a medium-sized saucepan over low heat. Stir regularly to combine, then set aside to cool for 5 minutes.
- In a large mixing bowl, gently whisk the eggs and sugar together. Add the chocolate-butter mixture and vanilla extract, and whisk to combine. Lastly, add the flour and pinch of salt and mix until just combined. Pour the batter into the baking tin.
- Melt the peanut butter in the microwave for a minute until runny, then pour it all over the top of the chocolate batter. Use the tip of a knife or a skewer to swirl it into the batter. (see the photo in the recipe post)
- Bake in the oven for 40-50 minutes until the top has set, and a toothpick inserted into the middle comes out clean.
- Leave the brownie to cool completely in the tin, then turn it out and cut it into 16 squares.
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