Peanut butter brownie

Dollops of peanut butter combined with pops of crunch and rich chocolate makes this the most addictive combination ever.

  • 15 mins preparation
  • 45 mins cooking (+ cooling)
  • Serves 16
  • Print


Peanut butter brownie
  • 150 gram butter, chopped coarsely
  • 200 gram dark chocolate, chopped coarsely
  • 2/3 cup (150g) caster sugar
  • 1/2 cup (110g) brown sugar
  • 3 eggs, beaten lightly
  • 3/4 cup (110g) plain flour
  • 1/4 cup self-raising flour
  • 200 gram choc-coated peanuts, halved
  • 1/2 cup (140g) crunchy peanut butter


Peanut butter brownie
  • 1
    Preheat oven to 170°C/150°C fan forced. Grease a 20 x 30cm (base slice pan; line base and sides with baking paper, extending paper 2cm over long sides.
  • 2
    Stir butter and chocolate in a large saucepan over low heat until almost smooth. Remove from heat, cool for 10 minutes.
  • 3
    Stir sugars and eggs into chocolate mixture, then sifted flours and ¾ of the peanuts. Spread mixture into prepared pan. Drop slightly rounded teaspoonsful of peanut butter evenly over mixture. Push peanut butter into brownie mixture slightly with the back of a teaspoon. Sprinkle with remaining choc-coated peanuts.
  • 4
    Bake for 35 minutes or until firm and sides begin to come away from the sides of the pan. Cool in pan before cutting.


Choc-coated peanuts are often referred to as scorched peanuts. Sprinkle with a pinch of salt flakes after baking, if you like.

More From Women's Weekly Food