Peanut Butter Brownies

Overhead shot of pieces of brownies with peanut butter swirled through.

Calling all peanut butter lovers! If you love peanut butter and brownies, then you're going to love this recipe. These Peanut Butter Brownies are rich, fudgy, chocolatey and absolutely delicious.

5 from 6 votes

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Course: Dessert, Snack

Cuisine: brownies, Slices

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 140kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Microwave or Thermomix
Oven

Ingredients

150 g butter
60 g (¼ cup) smooth and creamy peanut butter
275 g (1 ¼ cups) caster sugar see notes
75 g (¾ cup) cocoa powder
2 teaspoon vanilla extract or vanilla bean paste
3 eggs room temperature
75 g (½ cup) plain flour
120 g (½ cup) extra smooth and creamy peanut butter

Instructions

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
Place the butter and peanut butter into a microwave-safe bowl. Heat for 1 minute.
If using a Thermomix - Place the butter and peanut butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients combined - stirring each time.
If using a Thermomix - Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Allow to cool slightly.
Add the vanilla extract and the eggs and whisk until combined.
If using a Thermomix - Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
Sift the plain flour into the bowl and gently fold through.
If using a Thermomix - Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
Pour the brownie mixture into the prepared tin. Dollop the extra peanut butter over the top of the brownie. Use a knife or a skewer to swirl the peanut butter through the brownie batter.
Bake for 25-30 minutes or until cooked through.
Leave in the tin to cool completely.

Notes

RECIPE NOTES & TIPS:

For the fudgiest brownies, bake until just set (25-30 minutes) – the skewer should come out with moist crumbs, not wet batter.
Always use room-temperature eggs – they incorporate more evenly into the batter.
Don’t over-mix once the flour goes in – this keeps the brownies moist, not dry.
Use store-bought smooth peanut butter for the cleanest swirl.
Line the baking tin with baking paper that overhangs the edges – makes lifting out and slicing much easier.
Serve warm with ice cream for dessert, or cool and cut into lunchbox-sized squares.
Storage – keep in an airtight container at room temp for 4 days or in the fridge for up to 5 days.
Freezing – wrap slices individually and freeze for up to 3 months. Thaw at room temp or microwave for 20 seconds.

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