Peanut Butter Brownies {The Ultimate Recipe!}
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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 (all-purpose flour)
- 250 g Peanut butter (See notes)
Method
- Preheat the oven to 180Β°C fan/200Β°C/400Β°F/Gas Mark 6.
- Line a 20x20cm tin 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.