Sunday 12 April 2020

Go-To Peanut Butter Brownie Recipe

peanut butter brownies

These nutty peanut butter brownies are definitely one of my most favourite treats to bake. They're a great surprise for special occasions and fantastic for sharing. Anyone with nut allergies or diabetes must avoid as they do contain peanuts and a whole lot of sugar, but the rest of the party will not be disappointed. 


225g crunchy peanut butter
200g dark chocolate
250g light brown sugar
3 medium eggs
100g self raising flour
Optional extras for decoration

Equipment you'll need

1x baking tray
1x medium saucepan
A wooden spoon
Baking paper
Weighing scales

Prep time: 20 mins
Baking time: 35 mins
Oven setting: 180 degrees


Firstly, line your tin with baking paper. I cut diagonal slits in each corner of the baking paper (about the same depth as the tin) so that it can be easily folded to fit the shape of the tin. Before you start preparing, be sure to set your oven to 180 degrees. 

Put aside 50g of the broken up dark chocolate, adding the remaining 150g to the saucepan, along with the 225g peanut butter and 250g sugar. Heat gently, stirring occasionally until melted. Once melted, take the saucepan off the heat and beat in the 3 eggs. Once fully bound together, stir in the 100g of flour (I always use gluten free flour, it works well for this recipe if you're gluten intolerant too). 

Finally, pour out the mixture evenly into your tin and add any extras, including the 50g of chocolate that you set aside earlier. In the batch I made above, I substituted the 50g of dark chocolate for 50g of mini eggs - this is a great adaptation for something different.

Bake in the oven for 35 minutes. When ready, take out and allow the brownies to cool before cutting into squares.

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