Chocolate Peanut Butter Brownies Recipe
Uploaded by Renshaw Baking
- 225 g crunchy peanut butter
- 200 g dark chocolate – broken pieces
- 280 g light brown sugar
- 6 medium eggs
- 100 g self-raising flour
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Preheat the oven to 180°C/350°F/gas mark 4.
Lightly grease and line a 20cm square baking tin with baking paper.
Set aside 50g crunchy peanut butter and 50g dark chocolate.
Gently melt the remaining 175g crunchy peanut butter, 150g dark chocolate and light brown sugar in a pan, stirring occasionally, until the sugar has melted. Turn off the heat and use a wooden spoon to beat in the eggs one by one. Stir in the self-raising flour and scrape into the tin.
Melt the remaining 50g crunchy peanut butter in the microwave on high for 45 seconds, or in a pan, until runny, then drizzle over the brownie. Bake for 30 to 35 minutes until the mixture has a crust but is still fudgy in the middle.
Melt the remaining 50g dark chocolate, drizzle over the brownie and then cool in the tin before cutting into squares.