These chocolate peanut butter brownies are rich, decadent and totally delicious. Fudgy chocolate brownies loaded with chunks of soft, gooey peanut butter.
95gplain flour (all purpose flour)(¾ cup / ~3 ½oz)
25gunsweetened cocoa powder(¼ cup / ~¾oz)
½teaspoonfine sea salt
¾cuppeanut butter (NOT natural)(200g/7oz)
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch square baking pan
mixing bowls
handheld electric beater
Instructions
Preheat the oven to 180C (160C fan forced) / 350F. Line an 8 inch square baking pan with baking paper.
Add the butter and chocolate to a medium microwave-safe bowl. Heat in the microwave in 30 second increments, stirring well between each, until the mixture is just melted and combined. Try not to overheat the mixture. You can also do this in a small saucepan over low heat on the stove, stirring regularly. Set aside to cool slightly.
To a large bowl, add the sugar and eggs. Use a handheld mixer to beat the butter and sugar for 2-3 minutes until thick, fluffy and pale.
Add the vanilla and the chocolate-butter mixture and beat until just combined.
Place a fine-mesh sieve over the bowl and sift in the flour and cocoa. Add the salt, then gently stir until just combined.
Pour half the brownie batter into the prepared pan. Using two teaspoons, dollop over ½ cup of the peanut butter in chunks, leaving the other ¼ cup for the topping.
Spoon over the remaining batter so that it covers the peanut butter. Heat the remaining ¼ cup of peanut butter in the microwave for 20-30 seconds until runny then pour it over the top of the brownie batter. Swirl it with a knife.
Bake the brownie for around 35 minutes. The top will be puffed up a bit and it won’t wobble when you give it a gentle shake. A toothpick should come out with some sticky batter, not wet or runny batter.
Remove it from the oven. It will carry on baking from residual heat for a few minutes. After about 10 minutes, use the sides of the baking paper to gently lift the brownie out of the pan and transfer to a wire rack to cool to room temperature before serving.
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Notes
You can swap the peanut butter for cookie butter or a chocolate hazelnut spread too.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Calories: 301kcal
Author: Marie Roffey
Course: Dessert
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.