If you love peanut butter and you love brownies too, then look no further. These peanut butter brownies are so very delicious. They’re rich and fudgy and sweet and salty and, perhaps not surprisingly, a real crowd pleaser too.
What cake event is complete without a brownie on offer? Well that’s what I thought anyway. So when it was time for my cake bake for the Book Swap event (some months ago now), it was just a question of what type of brownie to go for.
I’ve noticed a lot of peanut butter and chocolate combinations on the blogosphere recently. And I’ve not used this particular pairing since I made peanut butter blondies over a couple of years ago and before that peanut butter cupcakes. Both had worked well, so peanut butter brownies it was going to be.
Peanut Butter Brownies
As with most brownies, the recipe is incredibly easy. It’s my one pan method and it works a treat. No fuss and little washing up to do. Although, if you want to drizzle some chocolate over the top as I’ve done here, you will need a separate bowl for that.
The only tricky part is baking them for the right amount of time. Overdone brownies aren’t fun at all, but you don’t want them raw either. So the magic happens when you get them just right – almost but not quite cooked so they keep that glorious fudginess that we all love. When you take them out of the oven, there should be a slight wobble to the top. Because they will firm up as they cool down.
These peanut chocolatey delights were exceedingly good and proved very popular at the event. Luckily, I managed to save one for CT and snaffle one for myself.
Other Brownie Recipes You Might Like
- Black bean brownies
- Chestnut brownies
- Dulce de leche brownies
- Fudgy coconut brownies
- Marmite caramel brownies
- Raspberry fudge brownies
For the complete experience, with nearly fifty brownie recipes on Tin and Thyme, head over to my brownies and blondies category.
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Thanks for visiting Tin and Thyme. If you make these peanut butter brownies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Peanut Butter Brownies. PIN IT.
Peanut Butter Brownies – The Recipe
Peanut Butter Brownies
- ⅔ 340g jar of non sweetened peanut butter + 1 tbsp for drizzling
- good glug of roasted peanut oil + a small one for drizzling
- 300 g dark muscovado sugar
- 150 g dark chocolate - broken into pieces (I used Green & Black's 72% Cook's Chocolate)
- 3 large eggs (I used duck eggs)
- 100 g wholemeal flour
- 40 g milk chocolate (I used Green & Black's 37% Cook's Chocolate)
- Melt the peanut butter in a large pan over a low heat.
- Add the roasted peanut oil along with the sugar and stir.
- Add the chocolate and leave to melt.
- Stir it all together until well combined.
- Beat in the eggs, one by one.
- Stir in the wholemeal flour.
- Poured into a 9" sq silicon cake mould or lined tin and level the mixture out.
- Melt the remaining tbsp of peanut butter in a clean pan with a small glug of roasted peanut oil.
- Drizzle this over the top of the brownie mixture.
- Bake in a preheated oven at 180℃ (350℉, Gas 4) for 20 to 25 minutes or until it's well risen with a crackly top. But it should still have a slight wobble to it when you shake it.
- Melt the milk chocolate in a bowl suspended over a pan of hot, but not boiling, water. Use a spoon to drizzle this over the top of the cooked brownie in a random fashion.
- Leave to cool.
- Cut into 16 pieces.