Peanut Butter Brownies {The Ultimate Recipe!}
These Peanut Butter Brownies are the ultimate in gooey, chewy, homemade chocolate bakes. Easy to make and oh my goodness so easy to eat too!
Servings: 12 Squares
Ingredients
- 250 g Butter See notes
- 200 g 70% dark chocolate See notes
- 100 g Milk chocolate See notes
- 300 g Soft light brown sugar
- 4 Eggs
- 175 g Plain flour
- 250 g Peanut Butter See notes
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
- Line a baking tray with baking paper.
- Melt the butter in a saucepan on a very low heat.
- When it's starting to melt, add in the dark chocolate and milk chocolate and the sugar and stir until it's all melted together.
- Once they are melted remove from the heat and leave to cool for 5-10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Pour into your baking tin and top with the peanut butters (see notes).
- Using a knife, swirl the mixture so that some of the batter is on top of the peanut butter and some remains on top, making a pretty pattern.
- Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
- Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
- Allow to cool COMPLETELY before cutting up.
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Notes
Butter: Please do use butter (not margarine) if you can help it, the taste and texture will be much better. If you have a dairy allergy or similar and need to substitute, it will work (obviously you’ll need to change up the chocolate too) but you might need to adjust the cooking time a little depending on the consistency of the spread you use
Be careful not to over bake: Don’t over bake your brownies – cook until only just set
Cool down: Be sure to let your Chocolate Orange Brownies cool down fully before cutting
Type of tin to use: I use a square one like this one as it gives the right amount of depth
Best kind of chocolate to use: I try to use my favourite Callebaut chocolate for this recipe. This chocolate is just amazing. This recipe uses a mixture of very dark chocolate and milk chocolate for a good balance of flavour. I wouldn’t recommend only using milk chocolate as they won’t be dense/fudgy in the same way. A slightly different ratio if you don’t have enough of either will be fine though!
Line your tin: I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever
Peanut butter: I like a mixture of crunchy and smooth (half and half) peanut butter for this. (I just mix them together in a small bowl before using.) But if you don't have both types, either one will be fine. I like Pip & Nut brand peanut butter. It has quite a runny texture. If the peanut butter you are using does NOT have a runny texture, you can pop it into the microwave for 30 seconds or so before using to make it more runny. If it's too stiff it won't 'swirl' through the brownie batter
Nutrition
Calories: 547kcal | Carbohydrates: 49g | Protein: 10g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 281mg | Potassium: 343mg | Fiber: 4g | Sugar: 31g | Vitamin A: 625IU | Calcium: 66mg | Iron: 4mg