Peanut Butter Brownies

O.M.G these brownies are the total bomb. I’ve been meaning to share them with you guys (hi, yep, you AND you, both of you) for ages and ages but my gosh life has been busy. Anyway, the other day (weeks ago!) I asked James what he wanted me to bake and he said “brownies….with peanut butter”. Okay! Challenge accepted! Well, since then I’ve made them twice, taken them into my old work (twice! they were very popular) and eaten my body weight in them (which coincidentally increases every time you eat them).


The recipe is based on this one by BBC Good Food but changed up a little to add in the peanut buttery goodness.


  • 185 g of unsalted butter
  • 185 g of dark chocolate
  • 85 g of plain flour
  • 40 g of cocoa powder
  • 100 g of peanut butter filled chocolate (I used this from Tesco)
  • 3 large eggs
  • 275g golden caster sugar
  • 3 heaped dessert spoons of peanut butter (crunchy or smooth)


  1. Roughly chop the butter into cubes and place in a glass bowl with the dark chocolate (also broken into chunks) and the peanut butter. Microwave in 30 s bursts until melted. Stir in between each. You can use a bain marie method if you prefer. Once completely melted (lots of stirring helps), leave to cool down slightly. You can stir the peanut butter in after you’ve melted the butter and chocolate to help cool it down quicker if you prefer. Make sure you stir the mixture until smooth.
  2. Preheat the oven to 180°C (160°C fan or gas mark 4).
  3. Line your brownie tin of choice. The original recipe suggest a 20 cm square tin but I used 20 x 30 cm.
  4. Chop the peanut butter chocolate into chunks. 
  5. Ideally using a mixer or electric whisk, whisk together the eggs and sugar until pale and thick.
  6. Fold the cooled chocolate mixture into the eggs and sugar using a rubber spatula. Try to keep as much of the air in the mixture as possible.DSC_0019
  7. Sieve and then gently fold the flour and cocoa into the mixture until smooth.
  8. Fold in the chopped peanut butter chocolate and then pour the mixture into the prepared tin. DSC_0023
  9. Bake for 25 mins then check to see if cooked. If the centre is still very wobbly back for a further 5 or until the crust is shiny and the edges are coming away from the sides. The middle can still be a little wobbly but not too much.
  10. Remove from the oven and leave to cool completely (if you can wait!).
  11. Remove from the tin and slice. I’d recommended smallish brownies, they are incredibly rich. You can always have more than one!



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