Peanut butter brownies are a convenient lunchbox treat that’s easy to eat, easy to make and wonderfully tasty, with the delicious sweet-salt combination of chocolate brownie and peanut butter.
Easy peanut butter brownies recipe
The combination of chocolate with peanut butter always seems to me to be as American as the Stars and Stripes. I remember the astonishment when I first came across American peanut butter cups. So strange, and yet so right that it should have been obvious!
See also
- My original one bowl cocoa brownies
- Nutella brownies are delicious, with a subtle hazelnut flavour
- For a subtle, caramelly alternative, try these Biscoff brownies
- All my one bowl brownies recipes in one place
These peanut butter brownies have that same wonderful flavour but the great thing about brownies is that they are so easy to eat without creating a mess. They’re easy on the kitchen and the cook too, easy to throw together without making a mess of your surfaces or creating a mound of washing up.
This recipe is based on my popular one bowl cocoa brownies but with with a generous serving of peanut butter in the mix. You can keep them simple or thow in some dark chocolate chips for an extra special treat.
Small batch peanut butter brownies
Many recipes for traybakes are designed for larger get-togethers (or at least larger families). I tend to cook for smaller numbers and prefer to make a fresh batch more regularly, rather than fill the biscuit tin to bursting.
This recipe is therefore for a fairly modest batch. This easy peanut butter brownies recipe will neatly fill a regular 8″/20 cm square pan, which amounts to 12–16 servings that will store for up to a week.
That’s generally enough to serve a few guests for me. If you have a larger household and know that it won’t last long in your home, the recipe can simply be doubled up. If you want to do this, I suggest using a standard 9″ x 13″ pan.
Why you will love this peanut butter brownies recipe
- It’s easy to make.
- Minimal equipment and minimal mess. One bowl and no need for a mixer!
- Brownies store well, so make them in advance.
- Scale the recipe for a bigger group.
Peanut butter brownies ingredients
- Peanut butter – a regular peanut butter that does not separate. Read the label as some are packed with palm (or other vegetable oils) as well as lots of sugar.
- Butter – Whether you want salted or unsalted probably depends on how salty your peanut butter is, so check!
Pro Tip – Why Bake with Plain Flour?
I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t make recipes that would use self-raising that often, and the raising agent in the flour can go off. If you use a separate baking powder it is so much easier to check that it is still fresh.
Secondly – My kitchen is small! If I keep both types of flour, it takes up more space.
- Soft brown sugar – This has more flavour than white sugar and helps to create that lovely fudgy centre. You can either use light as I did, or dark for a more intense flavour.
- Vanilla extract – I like vanilla paste which contains the seeds from the vanilla pod but you can use a liquid extract instead. Avoid artificial ‘essence’. Different brands vary in strength so get to know what you have and use it cautiously. As always, you can add but not take away.
- Egg – One large free range egg
- Cocoa powder – Regular supermarket brand cocoa powder is fine. Use whatever you have.
- Flour – I use plain with a pinch of baking powder but self-raising is fine if that’s what you prefer.
- Baking powder – If you don’t bake that often or if your powder is past its expiry date, check your baking powder is fresh. It is usually just fine for months, even years after the expiry, but check before you bake.
- Chocolate chips (optional) – This recipe doesn’t need anything else but you can add some extra chocolate if you want.
How to make easy peanut butter brownies – step by step
First, preheat your oven to 180° C / 160° C Fan / 356° F /Gas 4. Line an 8″ / 20 cm square baking tray with baking parchment, and then grease with butter, light flavourless oil, or a little cake release spray.
I prefer to use foil backed baking parchment. It is more expensive, but it is so much easier to use because it stays in place when you fold it. You can use clips to hold unruly regular baking parchment in place.
Step One – Melt half the peanut butter very gently with the butter to combine them. You can do this either in a saucepan on the hob or in a large bowl or jug in the microwave, warming in short bursts on a low or medium heat.
Remember that the idea is to melt it, not heat it. The texture of the peanut butter will spoil if you overheat it, so stir frequently and well to melt them together. Only return to the microwave if you need to.
Step Two – Add the sugar, egg and vanilla extract and stir in. (If the peanut butter mix is warm, however, it is best to stir in the sugar and vanilla before you add the egg.)
Step Three – Now sift the cocoa powder in and then add the flour. While flour rarely has lumps these days, cocoa does, so you will need to sift it.
Step Four – Fold the flour and cocoa in to form a smooth, glossy batter.
Step Five– Transfer the batter mix to the baking tray. Then smooth with a spatula, pushing the batter into the corners of the pan.
Now take the second half of the peanut butter and warm it very gently in the microwave to make it softer. Use a low heat, as too high a heat will have the reverse effect!
Pour the melted peanut butter over the brownie batter. Swirl it in, making sure you get it into the corners. I like to use the handle of a teaspoon to do this.
Step Six – Bake your peanut butter brownies for 25–28 minutes until the edges have risen and are slightly wrinkled. The centre will still be soft, barely set, and will wobble a little if you shake the pan.
If you don’t have a fan oven you may need to turn the pan halfway through cooking to compensate for any hot spots. Do this as quickly and as gently as you can.
Allow the bake to cool and firm up for at least 20 minutes on a cooling rack before you cut into squares. The centre will carry on cooking as it cools.
Step Seven – When the bake is cool, cut your peanut butter brownies into squares, ready to serve. I find a 4 x 4 grid of 16 pieces is just right.
Storage
These peanut butter brownies will keep for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub. For a just baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre.
You can also wrap your brownies well and freeze for up to 3 months.
Variations
- Add chocolate chunks for extra texture.
- For a delicious peanut butter brownie dessert, microwave for ten seconds and then top with ice cream and warm chocolate sauce.
Hints and tips
- If you want to double the recipe use a 13″ x 9″ baking pan. Your one bowl peanut butter brownies will be a bit deeper and take slightly longer to cook.
- All brownie recipes contain a little more fat than your average cake. Take time to stir the flour in well so that the fat and flour combine really well.
- Use butter! Real butter has a much better flavour than butter alternatives.
- Don’t use synthetic vanilla. It really can spoil the flavour of a bake.
FAQs
You can use crunchy or smooth depending on whether you want the extra texture. You do not want a wholefood style one that separates.
You could experiment with other nut butters if you like, though this is a classic combination.
It really shouldn’t make a lot of difference. Use whichever you normally use.
More easy bakes
- Easy Blondies – classic simplicity
- Pumpkin Spice Blondies – a touch of autumnal spice
- Peanut Butter Blondies – an American classic
- Mini Egg Brownies – the perfect Easter treat
- Vanilla Traybake – easy and delicious
Peanut Butter Brownies
Ingredients
- 115 g (0.5 cups) butter (melted)
- 120 g (0.5 cups) peanut butter
- 150 g (0.7 cups) light soft brown sugar (or dark)
- 1 tsp vanilla extract
- 1 large egg
- 45 g (0.5 cups) cocoa powder
- 80 g (0.65 cups) plain flour (or self raising)
- 1 tsp baking powder (leave it out if you use SR flour)
- 1 pinch salt (optional, if using unsalted butter)
Instructions
- Preheat your oven to 180° C / 160 °C Fan / Gas 4 and line and grease an 8"/20 cm square baking tin. Put the butter and half the peanut butter into a large bowl or jug. Melt it in the microwave in 10 seconds bursts, stirring thoroughly in between. Continue until the mixture is well combined but not hot.115 g butter, 120 g peanut butter
- Next, add the sugar, vanilla and egg. Stir it in well.150 g light soft brown sugar, 1 large egg, 1 tsp vanilla extract
- Now sift the cocoa powder into the jug and add the flour.45 g cocoa powder, 80 g plain flour, 1 tsp baking powder, 1 pinch salt
- Fold in the dry ingredients until you have a smooth, glossy batter.
- Transfer the brownie mix to the prepared baking tray. Then smooth over with a spatula, pushing the batter into the corners of the pan.
- Now take the second half of the peanut butter and warm it very gently in the microwave to make it softer. Use a low heat, as too high a heat will have the reverse effect!Pour the melted peanut butter over the brownie batter. Swirl it in, making sure you get it into the corners. I like to use the handle of a teaspoon to do this.
- Bake your peanut butter brownie for 25–28 minutes, until a papery crust forms, and the edges have risen and are slightly wrinkled. The centre will still be soft, barely set, and will wobble a little if you shake the pan.*If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
- Allow your peanut butter brownies to cool and firm up for at least 20 minutes on a wire rack before you cut into squares. The centre will carry on cooking as it cools.
Notes
Storage
These peanut butter brownies will keep for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub. For a just baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre.
You can also wrap your brownies well and freeze for up to 3 months.
Variations
- Add chocolate chunks for extra texture.
- For a delicious peanut butter brownie dessert, microwave for ten seconds and then top with ice cream and warm chocolate sauce.
Hints and tips
- If you want to double the recipe use a 13″ x 9″ baking pan. Your one bowl peanut butter brownies will be a bit deeper and take slightly longer to cook.
- All brownie recipes contain a little more fat than your average cake. Take time to stir the flour in well so that the fat and flour combine really well.
- Use butter! Real butter has a much better flavour than butter alternatives.
- Don’t use synthetic vanilla. It really can spoil the flavour of a bake.
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