I’m sure I’ve mentioned before that I love peanut butter, and that it makes everything better (except peanut allergies, I guess?). So if someone asks the question “what’s better than a brownie?”, then my answer would be… a Peanut Butter Brownie!
Need I say more?
I do? Oh! In that case, these brownies are some of my favourites to make and they’re also super easy. You honestly can’t go wrong with them.
Unless, again, someone is allergic to peanuts then you can go horribly wrong… but that just means that there’s more for you if they are!
Peanut Butter BrowniesPrint Recipe
- 250g Unsalted Butter
- 250g Dark Chocolate, at least 70% cocoa
- 350g Caster Sugar
- 50g Cocoa Powder
- 6 Large Eggs
- 50ml Coffee
- 100g Plain Flour
- 50g Peanut Power (or 50g more flour if you can't find peanut powder)
- 1tsp Salt
- 400g Peanut Butter
Preheat your oven to 220°C/425°F/Gas Mark 7.
Grease and line a 10" square baking tin (or use a silicone one like I did).
Melt the butter, chocolate, coffee and half the peanut butter together in a pan. Set aside to cool slightly.
Beat together the eggs and sugar together for a couple of minutes until lighter in colour.
Add the chocolate mixture into the eggs and sugar and combine well.
Add the cocoa powder, salt, flour and peanut powder to the wet ingredients and combine together until smooth and glossy.
Add the brownie mixture to the baking tin, even it out, then take the rest of the peanut butter and add into the mixture and drag it around the brownie mixture with a knife to create pockets of peanut butter.
Place into the oven and turn the oven straight down to Preheat your oven to 160°C/325°F/Gas Mark 3. Bake in the oven for about 30 minutes, depending on how gooey you like your brownies.
Allow the brownies to cool completely.
Cut the brownies into even squares - I got about 16 brownies out of mine, but you can go bigger or smaller if you like.
Enjoy cold or warm up in the microwave and enjoy with some vanilla ice cream.