Super easy Chocolate Peanut Butter Brownies recipe with a fudgy middle and crispy topping of Peanut Butter Swirls. Baked in 30 mins they will be a favourite with all the Peanut Butter and chocolate lovers in your house. Bake a few batches for bake sales or charity events.
This recipe was first published in Jan 2019 but has since been updated in Oct 2021 with new images and additional Step by Step instructions making it easier to follow, especially for the new home baker.
List of Ingredients
You will find a full list of ingredients and quantities in the printable recipe card at the bottom of this post.
- Chocolate - Dark or Milk Chocolate is fine.
- Butter - Unsalted. Butter is better for flavour than using margarine
- Sugar - I used a mix of caster sugar and soft brown sugar. Using all white caster sugar is fine, but the soft brown sugar will give a slight toffee flavour.
- Vanilla Extract - Try making your own. Learn How to Make Vanilla Extract
- Eggs - I used medium eggs. Medium and small sized eggs are kinder to the hens.
- Plain Flour - No need for any raising agent. Sieve the flour before using it.
- Peanut Butter - Chunky or Smooth is fine. I prefer to use 100% natural peanut butter without any added ingredients such as oil, sugar and salt, which will alter the overall flavour of the brownies.
- Alternative to Peanut Butter - Hazelnut spread is a delicious alternative to Peanut Butter. Us it in the same way by swirling it around the mixture before baking.
Peanut Butter is a thick spread made from ground, dry roasted peanuts. Some products add additional oils, such as Palm Oil and other ingredients such as salt and sugar to alter the taste and texture.
I prefer the kind that roasts the peanuts with their skins on, with no additional ingredients. Any oil that you see inside the top of the jar is usually the natural oil from the peanuts. All you need do is give it a good mix before use.
How to make these Brownies Step By Step
Preheat the oven to 170 fan assisted. Grease and line a 28cm x 20cm x 5cm baking tray, with baking parchment. Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water. When melted, take off the heat and add the sugars. Mix until well combined.
Lightly beat the eggs and vanilla extract in a small jug. This will help distribute all the vanilla flavour through the mixture. Add the sieved flour and egg and Vanilla mixture to the bowl containing the sugar chocolate mix. Mix until well combined.
Pour the mixture evenly into the prepared baking tray. Add the dollops of Peanut butter, then begin to swirl evenly through the brownie batter. If using an alternative such as Hazelnut spread, follow the same instructions.
Bake in the oven for 30 – 35 mins. Or until you have a crusty top and a squidgy soft centre. Leave in the tray to cool a little before turning onto a wire rack to cool completely before cutting into squares. These brownies will keep in an airtight container for a few days.
Chocolate Peanut Butter Brownies
Equipment
- Traybake Tin 28cm x 20cm x 5cm
- Baking Parchment
INGREDIENTS
- 200 grams dark chocolate or milk chocolate
- 175 grams unsalted butter
- 100 grams white caster sugar
- 200 grams soft brown sugar
- 3 medium eggs
- 1 teaspoon vanilla extract or paste. Or the seeds from 1 Vanilla pod.
- 130 grams plain flour sieved
- 6 teaspoons of Peanut Butter smooth or chunky
Instructions
- Preheat the oven to 170 fan assisted. Grease and line a 28cm x 20cm x 5cm baking tray, with baking parchment.
- Melt the butter and chocolate together in a heat proof bowl over a pan of simmering water.
- When melted, take off the heat and add the sugar. Mix until well combined.
- Lightly beat the eggs and vanilla extract in a small jug. This will help distribute all the vanilla flavour through the mixture.
- Add the sieved flour and egg mix to the sugar chocolate mix. Mix until well combined.
- Pour the mixture evenly into the prepared baking tray. With the dollops of Peanut butter, create swirls of peanut butter and chocolate evenly into the mixture.
- Bake in the oven for 30 – 35 mins. Or until you have a crusty top and a squidgy soft centre. Leave in the tray to cool a little before turning onto a wire rack to cool completely.
- When cooled completely, cut into squares. Will keep in an airtight container for a few days.
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