09 Jan 2016

Peanut Butter Cup Brownies

No Comments Baking and Bars / Traybakes

Packed with peanut butter and chocolate, these brownie squares are light and not too sweet. Brownies can be a bit hit and miss – I’ve only had them come out well maybe half of the times I’ve tried them. These took the full 35 mins and were just about done – leaving them another 5-10 mins would be fine if you prefer them drier/firmer.

I’ve become somewhat of a connoisseur of peanut butter – I eat it every day and a tub usually lasts less than a week. Unless they say otherwise, most brands contain extra sugar and some kind of stabiliser (usually oil of some sort). Using a natural peanut butter makes a massive difference in both the texture and taste. I prefer Meridian because it’s made from nothing but peanuts and salt and although it has some chunks of peanuts, it’s still runny enough to spread well.

Peanut Butter Cup Brownies
Prep time
Cook time
Total time
Serves: 16 brownies
Brownie Base
  • 100g plain flour
  • 45g cocoa powder
  • 1 tsp coffee/espresso powder
  • Dash salt
  • 115g butter/oil
  • 200g light brown sugar
  • 90g caster sugar/sweetener
  • 1 tsp vanilla extract
  • 2 eggs
Peanut Butter Filling
  • 200g smooth peanut butter
  • 45g caster sugar
  • 45g brown sugar
  • Dash salt
  • 2 tbsp honey/maple syrup/golden syrup
  • 80ml milk
  • 40g chocolate, chopped
  • 40g peanut butter chips
Brownie Base
  1. Preheat the oven to 175C/350F, line an 8" x 8" baking pan with greaseproof paper and grease lightly.
  2. Mix the flour, cocoa powder, coffee and salt.
  3. Whisk the butter/oil, sugars and vanilla extract.
  4. Add the eggs and mix until creamy and lightened.
  5. Combine the wet and dry ingredients and mix until just combined. Don't overmix or the base will be crispy instead of chewy.
Peanut Butter Filling
  1. Mix everything until smooth.
  2. Spread half of the brownie batter into the pan then half of the peanut butter filling, then the remaining half of the brownie batter, then finally the rest of the filling.
  3. Swirl a little with a butter knife then smooth the top and bake for 30-35 mins until set. A skewer should come out with a few crumbs attached.
  4. Sprinkle the topping ingredients over the top then cool before slicing. **
* The proportions of butter/oil can be varied to change the end result. You can use all butter, all oil, or half of each.
** You can also sprinkle the topping ingredients on after 20 mins so they have chance to melt for the final 5 mins of baking.

Baked brownie tray

Sprinkle the toppings on half way through baking

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