Peanut butter and chocolate brownies recipe

·3-min read
Peanut butter chocolate brownies recipe - Haarala Hamilton
Peanut butter chocolate brownies recipe - Haarala Hamilton

This is adapted from a recipe on Love and Olive Oil. I pounced on it because my sons love peanut butter. I used our favourite, Manilife Smooth Deep Roast, for these. Make sure you let the peanut butter layer set properly before adding the chocolate ganache, or it will melt.

Prep time: 40 minutes, plus 3 hours to cool | Cooking time: 40 minutes


16 brownies


  • 55g plain chocolate, broken into pieces

  • 55g milk chocolate, broken into pieces

  • 85g salted butter

  • 135g golden caster sugar

  • 2 large eggs, at room temperature, lightly beaten

  • 1 tsp vanilla extract

  • 75g plain flour, sifted

  • 2 tbsp cocoa powder, sifted

For the peanut butter layer

  • 100g unsalted butter

  • 100g deep-roast smooth peanut butter

  • 85g icing sugar

For the chocolate glaze

  • 65g dark chocolate, chopped

  • 65g milk chocolate, chopped

  • 130ml double cream

  • 1 tbsp icing sugar, sifted

  • Salted roasted peanuts, roughly chopped, for the top (optional)


  1. Preheat the oven to 180C/170C fan/gas mark 4 and butter and line a 20cm square cake tin, allowing the baking parchment to overhang on two sides. This will make it easier to lift the brownies out.

  2. Put both chocolates and the butter into a bowl set over a pan of gently simmering water. Stir to help this melt, then remove it from the heat. Add the sugar and stir until this dissolves too and the mixture is smooth. Leave to cool slightly then whisk in the eggs and the vanilla. Sift together the flour and the cocoa powder and fold this into the chocolate mixture using a large metal spoon. Scrape into the prepared tin and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool completely.

  3. To make the peanut butter layer, cream the butter until fluffy. Stir the peanut butter to incorporate the oil that is usually sitting on top, then add this to the butter and beat until smooth. Add the sugar and beat until it’s incorporated. Spread this on top of the sponge. Put in the fridge until the peanut butter mixture firms up.

  4. For the chocolate glaze, put the chocolates into a bowl. Heat the cream in a saucepan with the sugar until very hot – though not boiling – then pour this over the chocolate. Allow to melt, stirring to help it along. Leave to cool but don’t let the glaze set. Pour this on top of the peanut butter layer and smooth it into the corners of the tin. Put it back in the fridge so the chocolate glaze can set.

  5. Where there isn’t any paper, run a knife between the brownie and the edges of the tin. Use the paper to lift the sponge out carefully.

  6. To cut the brownies, dip a sharp knife into boiling water then wipe it dry. Cleanly slice through the brownies, sliding the blade out rather than lifting it up. Repeat until you’ve cut all the squares. Sprinkle the chopped peanuts on top if you want to, or leave plain.

  7. You can store these in the fridge but don’t serve them straight from the fridge, or the brownie sponge is too cold and firm. Let them come up to room temperature before serving.

⇢ Diana's top tip

These are very rich so make smaller ones if you prefer.

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