These fudgy peanut butter brownies are chocolatey, soft, gooey and melt in the mouth at every bite. If you like peanut butter then you’ll love these fudgy peanut butter brownies.
I’ve used melted chocolate instead of cocoa powder which really takes the brownie batter to another level of fudgy gooey yumminess.
Without the peanut butter this recipe is my go-to for double chocolate brownies with extra ‘squidge’ but adding peanut butter takes this recipe to ultimate peanut butter brownies status!
I’ve tested how to incorporate the peanut butter a few times and have found that by adding it to the middle layer the peanut butter stays nice and gooey.
There are lots of recipes for peanut butter brownies that add a peanut butter swirl on top of the brownie mix but I’ve found that during the baking process this dries out the peanut butter and the texture isn’t as good. The peanut butter flavour is there but without the goo and fudge.
And who wants a peanut butter brownie that isn’t fudgy or gooey?
I’ve found the best method is adding one layer of brownie mix to the tin, freezing it and then putting the peanut butter before the final layer of brownie mix is spread on top. This sandwiches the creamy peanut butter between the chocolate brownie allowing it to stay slightly runny.
Of course, some of the peanut butter will escape and ooze from the brownie mix during baking, but for the most part, using this method will ensure perfectly fudgy peanut butter brownies with extra gooeyness.
The result of baking peanut butter brownies this way?
You’ll never be able to stop at one!
What makes a brownie fudgy?
If fudgy brownies are what you’re aiming for then you need to go for a brownie mix that doesn’t contain liquid. So no milk or cream. Using melted chocolate in place of cocoa powder is what gives these brownies their ultimate fudginess. You must also make sure not to overbake the brownies as this risks them going dry and crumbly (see below.)
What is the easiest way to make brownies?
You can achieve decent peanut butter brownies using a shop bought box of brownie mix and incorporating the peanut butter into the brownies in the same way I do, but I think it is much better to make your brownies from scratch.
As I mentioned above, lots of brownie recipes use cocoa powder mixed into the flour instead of melted chocolate. If you want to you could substitute the melted chocolate for 150g of cocoa powder. It would also be cheaper to make them this way but they wouldn’t be quite as fudgy and gooey.
Should I use smooth peanut butter or crunchy?
Smooth versus crunchy peanut butter is a topic that can divide! I would personally never put smooth peanut butter on toast or in a sandwich but in brownies, I always use smooth because you don’t need the texture of the nuts. If all you have is crunchy peanut butter though, this recipe will still work.
I’ve seen quite a few recipes where people add butter and icing sugar to smooth peanut butter but I really don’t think there’s any need to do this. Heating the smooth peanut butter before adding it to the brownie mix ensures it spreads on evenly and stays creamy.
How long should I bake the peanut butter brownies for?
Baking brownies to perfection is often down to what sort of oven you have and which baking tin you use. In one oven they might take an hour whereas in another 35 minutes. I use my fan oven to bake brownies (at 160º) the lower circulating heat means the brownies usually cook in around 40 minutes.
I would recommend setting a timer for 35 minutes and then checking at 5-minute intervals.
Properly baked, your brownie should look dry and cracked on the top. A skewer inserted into the middle doesn’t need to be clean but the mixture shouldn’t run off it. Rather, it should stick to it like hot fudge. Once perfectly cooked, the brownie will be very soft to the touch but won’t wobble when you shake the pan.
1 min 30-second Fudgy Peanut Butter Brownies Step by Step Video
Once baked, leave your brownies to completely cool in the pan before you attempt to turn them out and slice them.
You are going to love these!
- 560 g Smooth peanut butter
- 200 g Unsalted butter
- 180 g dark chocolate chopped
- 180 g 70% dark chocolate chopped
- 4 eggs medium
- 220 g granulated white sugar
- 175 g light brown sugar
- 2 tsps vanilla extract
- 150 g plain white flour
- Grease and line a 20cm square tin. Preheat oven to 180ºC/160ºFan/Gas 4
- Melt the peanut butter in a small saucepan and set aside.
- Add the chocolate and butter to a small pan and melt over a very gentle heat and set aside.
- Add eggs, white sugar, brown sugar and vanilla extract to a mixing bowl and whisk together.
- Add the melted chocolate and butter mixture and whisk until smooth.
- Add the flour and mix until combined.
- Add half the brownie mix to the tin and freeze for 5 minutes.
- Pour the melted peanut butter over the brownie mix and top with the remaining brownie mix.
- Bake in the oven for 35-45 mins until a skewer inserted comes out fudgy. Once cooked, the mixture will be dry and cracked on top, soft to the touch in the middle but won't wobble if you shake the tin.
- Leave the brownie to cool completely in the tin before you turn it out and slice it.