Peanut butter brownies are taking our favourite baked good, chocolate brownies, and adding another of our favourite flavours, peanut butter. Now some recipes use swirls and dollops of peanut butter in the brownies batter but we had a few bags of peanut butter chips in our cupboard so we used those.
Now, this is one of the best chocolate brownies recipes we’ve used and it produces deliciously decadent and gooey brownies. It uses a LOT of eggs to make for a truly luxurious brownie.
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What is in the peanut butter brownies?
The recipe for peanut butter brownies includes the most common baking ingredients of butter, sugar, flour, eggs, and vanilla extract. It also has chocolate and peanut butter chips. We tend to choose dark chocolate with a minimum of 70% cocoa solids for a rich chocolately flavour. The peanut butter chips are great at holding their shape.
What do peanut butter brownies taste like?
These peanut butter brownies have that yummy chocolate flavour because we use real chocolate instead of cocoa. Cutting through the richness of the chocolate is the slightly salty nutty tone of the peanut butter chips. Right at the end you get the faint vanilla note of the vanilla extract.
How to serve your chocolate brownies?
We have two ways we like to eat our chocolate brownies. The first is to enjoy it slightly warmed with a side of vanilla ice cream, cream, or custard. Alternatively these brownies are great as a little tea time snack with a pot of tea or coffee.
We cut these brownies into 24 bitesize pieces as they are so rich. But you can always cut into large slabs if you have a sweet tooth!
Top tips for baking brownies?
The best brownies have a crisp and firm top and a softer inside. We like that almost gooey centre that turns fudgy as it cools. This means you can’t do the cake test of inserting a skewer into the brownies, if you do and it comes out clean then your brownies will be more cakey (still not a bad thing!). If you want that gooey inside you want there to be softness to the middle.
PEANUT BUTTER BROWNIES (SERVES 24)
300g Unsalted Butter
300g Dark Chocolate
5 Large Free-Range Eggs
2 Tsp Vanilla Extract
220g Plain Flour
1 Tsp Salt
50-75g (approx.) Peanut Butter Chips
Grease and line an 8 inch baking tin with greaseproof paper and preheat the oven to 180C (fan).
Melt the butter and chocolate together in a non-metallic bowl in the microwave for 2 minutes, stirring every 30 seconds until melted. Allow to cool.
In a bowl beat together the eggs, sugar and vanilla together.
Pour the cooled chocolate-butter mix into the egg-sugar mixture. Stir together until just combined.
Sift the flour and salt into the mixture, and stir until smooth.
Pour half the chocolate brownie mixture into the baking tin. Sprinkle some of the peanut butter chips evenly over the mixture, then carefully pour the rest of the brownies mixture over the top. Add the rest of the peanut butter chips lightly firming into the mixture.
Bake in the oven for 25-30 minutes or until the whole top has formed a light crust. The brownies should not wobble but will be gooey on the inside.
Leave to cool for 20-30 minutes before cutting into portions.