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These Fudgy Peanut Butter Brownies are super duper gooey in the centre. They are packed full of peanuts and milk chocolate chunks and have a drizzle of peanut butter on top, leading to the ultimate peanut treat. If you’re a Snickers lover, you’ll be sure to love these. The peanut butter swirl on top makes these so pretty to look at too – very Instagrammable.
The perfect fudgy texture is the result of melted butter and brown sugar, mixed on high for a good amount of time (with a mixer like this). I recommend getting your chocolate melted at the start so that it has cooled enough before adding. Use any chocolate to mix into the batter, but I like creamy milk chocolate best. I use basic salted peanuts, but again, use any you like. I bet honey roast would work like a dream!
If you follow me on Instagram, by now you’ll know I love my brownies. These are another dreamy treat. Make ahead for bake sales or birthday parties (where there are no allergy sufferers). When taking out the oven, a little wobble in the centre is fine as they’ll continue to bake from the residual heat. If you prefer more cake-y, less fudgy brownies, leave in the oven for an additional 5-10 minutes. Let cool fully before slicing for the neat squares you see in photos.
For these Fudgy Peanut Butter Brownies, I use a basic 8′ square pan (I like this one), and any peanut butter that I have to hand. Natural or classic Skippy style both work. If you want more wild brownie recipe ideas, check out my Mint Chocolate Chip Frosted Brownies or these Snickers White Chocolate Brownies.For videos and baking inspiration, head on over to my Instagram.
Fudgy Peanut Butter Brownies
Ingredients
- 170 g Unsalted Butter
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Milk Chocolate Chopped
- 50 g Salted Peanuts
- 40 g Peanut Butter
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square baking tin.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together butter and both sugars for 3-5 minutes. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
- Now, add the chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
- Gently fold in the flour, cocoa powder, milk chocolate and peanuts. Pour the batter into the prepared tin.
- Put the peanut butter into a small microwaveable ramekin/bowl and place in the microwave for about 30 seconds (until runny). Drizzle the peanut butter over the batter and use a knife to swirl in.
- Bake for 25-30 minutes. Let cool on a wire rack before slicing and serving.
Hi can I use almond flour for the brownies and different sugar substitute?
Hi Zaheera, I wouldn’t recommend almond flour. If you do try it, it needs to be 3/4 quantity. And the brownies get their texture from the two sugars, so you could try but I can’t guarantee the texture would come out the same.