Super chocolatey peanut butter brownies with a peanut butter swirl, chocolate chips and peanut butter cups!
So it’s time for an incredibly highly requested recipe of PEANUT BUTTER BROWNIES! Honestly, I know I know… it’s been too long until I have brought this beauty to you all. But here you go… Enjoy.
Peanut Butter Bakes
So I didn’t eat peanuts for years… I didn’t have an allergy, but I felt unwell when I ate them? I had an intolerance really. However, it appears to have gone away so I am here for all the peanut bakes I can possibly fit into my life now.
My Peanut Butter NYC Cookies are consistently super popular as they are so easy to make, and utterly scrumptious. My no-bake peanut butter cheesecake is an easy dessert that takes minutes to put together before you have to set it, and my peanut butter fudge is the same… they are all so easy.
For this one? I went in on the idea and swirled through peanut butter, used peanut butter cups… and you can even use more peanuts if you fancied it! It’s totally up to you.
Traybakes
Traybakes are one of the best things to bake, as they are so moreish. I adore making all things traybake as there are so many varieties, you can adapt them so easily, and everyone adores them.
I go through phases where I will be on a blondie trend, and then cookie bars… Rice Krispie Treats, or even millionaires shortbread. However, I often just go sailing straight back to brownie land as I just adore them.
This week I have been doing a 10 days of traybakes on my instagram and tiktok and they have been so popular as I know all of my readers think in the same way, and I love that for us.
Brownies
I think a lot of people are scared about baking brownies, and you really shouldn’t be. If you stick to the recipe, it’ll be great:
- Butter – I tend to float between using actual butter, a baking spread or anything like that – they all work well.
- Chocolate – Always use dark chocolate for a brownie mixture – you need the cocoa content for best results. I use and recommend 70%+ cocoa content.
- Eggs – I tend to use medium eggs, so I use four, but if you have large, use three.
- Sugar – I like using light brown soft sugar, as well as caster sugar, and either work well here.
- Flour – ALWAYS use plain flour, you don’t want any raising agents in brownies.
- Cocoa – I use strong cocoa powder (100%!) but you can use any good quality cocoa powder.
I always bake my brownies in a 9″x9″ square tin. If you change the size of the tin, you may cause problems with the bake quality as the volume of a tin can change drastically.
I know my oven is at the correct temp, but if you aren’t sure, it’s always worth getting an over thermometer to double check. I bake mine for on the dot of 25 minutes in my fan oven, on the middle shelf, until there is an ever so slight wobble in the middle.
Once baked, I leave them to cool fully in the tin, and then set them in the fridge for 3+ hours, but often overnight. This helps set the brownie mix to the really fudgy texture that so many of you adore.
Filling
As these brownies are peanut butter themed, I thought the obvious route was to go along with the idea of my Biscoff Brownies, and swirl through some peanut butter. It’s a super easy way to get a delicious whack of peanut butter in every bite and I adore it.
I melt the peanut butter down slightly in the microwave, randomly pour it over the brownie mix in the tin, and very slightly swirl it in. You don’t want to swirl it in too much as it may disappear from the baked brownies (it’ll still taste great though).
I always use a few chocolate chips in my recipe because I like having little pockets of melted chocolate in a brownie, but I then also whacked in a loaf of mini peanut butter cups because why not add even more peanut?!
You can use chopped peanuts if you wanted (100g), or even Reese’s peanut butter chips (100g) if you wanted something a little extra, or to replace some of the other ingredients.
Tips & Tricks
- You can use smooth or crunchy peanut butter
- You can replace/add
- 100g peanuts, chopped
- 100g peanut butter chips
- Any flavour of chocolate chip
- These will last for 4-5+ days at room temp or in the fridge
- These will freeze for 3+ months
- I use this 9″ square tin
- I recommend this oven thermometer to make sure your oven is correct
- Bake until there is a small wobble in the middle of the tin
- Set the brownies in the fridge until solid once baked and cooled
Peanut Butter Brownies!
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Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g light brown soft sugar (or caster sugar)
- 100 g plain flour
- 50 g cocoa powder
- 200 g peanut butter (melted)
- 100 g chocolate chips
- 200 g mini peanut butter cups
Instructions
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Preheat your oven to 180ºc/160ºc fan, and line a 9×9″ square tin with parchment paper.
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Melt the dark chocolate with the butter and leave to cool slightly
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Whisk together the eggs and sugar until really thick and mousse like – it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done
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Fold the chocolate/butter mix into the eggs/sugar mix carefully
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Add in the plain flour and cocoa powder, and fold that in as well
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Add in the chocolate chips and peanut butter cups and fold through
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Pour the brownie mixture into the lined tin
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Drizzle on the melted peanut butter and swirl in ever so slightly
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Bake the brownies in the oven for 25-30 minutes, or until baked through
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Leave the brownies to cool fully in the tin, and then set in the fridge for 3+ hours if you can for the best brownie
Notes
- You can use smooth or crunchy peanut butter
- You can replace/add
- 100g peanuts, chopped
- 100g peanut butter chips
- Any flavour of chocolate chip
- These will last for 4-5+ days at room temp or in the fridge
- These will freeze for 3+ months
- I use this 9″ square tin
- I recommend this oven thermometer to make sure your oven is correct
- Bake until there is a small wobble in the middle of the tin
- Set the brownies in the fridge until solid once baked and cooled
ENJOY!
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