Peanut Butter Brownies

I have very fond memories of baking Delia’s American chocolate brownies with my mother as a child, and they persist as a family favourite to this day. These are my adaptation of her recipe, and the peanut butter is a wonderful salty counterpart to the sweetness of the chocolate. Why not knock up a batch over the weekend? They’re quick to make and are the perfect indulgent afternoon treat with a cup of tea.

Peanut Butter Brownies

Makes 12 brownies

Approx. cost: £1.82 for a tray of brownies (Note: this is based on prices of Sainsbury’s basics products)


100g bar Sainsbury’s basics/Tesco value dark chocolate chocolate

100g (3.5 oz) butter

2 eggs

185g (6.5 oz) granulated sugar (caster will work too)

50g (2 oz) plain flour

1 tsp baking powder

3-4 tbsp crunchy peanut butter


  1. Preheat the oven to 180°C.
  2. Put the chocolate, broken up, and the butter in a heat-proof bowl. Place the bowl over a saucepan filled with a little water (the water level should be sufficiently low that the water doesn’t touch the bowl), and put over a low-medium heat, stirring occasionally until melted (keep a beady eye on the chocolate and see that you don’t burn it). I find it easier to melt the chocolate in the bowl that I’m using for the brownie batter.IMG_7794
  3. Whilst the chocolate is melting, beat the eggs in a small bowl with a fork. Grease a medium-sized cake tin (don’t worry about the size of your tin, as long as it isn’t too big- you may just need to adjust the cooking times slightly). Line it with greaseproof paper.
  4. Once the chocolate has melted, take off the heat. Add the sugar, and beat well.
  5. Let the mixture cool a little before you add the beaten eggs. After the eggs, mix in the baking powder and flour. Finally, mix in 3 tablespoons of the peanut butter, and pour your batter into the prepared tin.
  6. If you want a nice marbled look to your brownies, dot little bits of peanut butter all over your mixture, and very gently mix them in with a knife or fork. IMG_7795
  7. Pop it in the oven for about 20 minutes. You should check your brownies a little early however- cooking times can vary enormously! They’re done when the sides look like they’re shrinking away from the tin and browning a little, and a knife comes out clean- but be really careful not to overcook them. Don’t worry if they’re a little squidgy- they’ll harden up in the tin.
  8. Leave them to cool for 15 minutes in the tin before cutting them into squares and lifting them out using the greaseproof paper. Finish cooling them on a rack.
This entry was written by Flossita and published on 7 February, 2014 at 6:29 pm. It’s filed under Baking, Cakes, Packed Lunches and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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