Salted Peanut Butter Brownies; rich and velvety double chocolate brownies swirled with peanut butter. Silky, salty, sweet heaven.
(this is an updated/upgraded recipe taken from one originally posted here in 2016)
Got cravings for something sweet and something savoury? These salted peanut butter brownies have got you covered!
It’s no secret that sweet and salty are inseparable lovers. They just work. Always have, always will. Chocolate and peanut butter are best buddies too, nothing new on the food scene, but so good that they never really left either.
Imagine a Reese’s peanut butter cup. Now imagine it’s three times the size, a little more salty and wrapped in the most rich chocolate coat. That is what these Salted Peanut Butter Brownies are like. Silky, sweet, salty heaven.
I originally posted a recipe for these way back in 2016. Since then, they’ve undergone a tweak or two, and I’m even more fond of them now. While baking a batch this week for family back home in Scotland, I thought I’d share this updated, or even upgraded, version with you all.
Oh, they’re also on YouTube now too!
It’s not that much has been added or taken away from these Salted Peanut Butter Brownies, they’re just a bit more balanced. I don’t use the chopped peanuts on top as often now, but I do like to add a bit more salt. There’s technically less butter and sugar, but also more chocolate and peanut butter in relative terms.
Why the repost? Well, something about the fudgy chocolate and that roasted peanut flavour in these Salted Peanut Butter Brownies just makes your mouth want more and more, even after years. Plus, they’re a perfect autumn bake. That perfect amount of satisfying stodge when the weather starts to get a bit colder and greyer.
You won’t need any fancy equipment or much technical know-how to make these. It’s a recipe that’s great even for beginner bakers. As long as you have patience, and a generous amount of chocolate, you can have these baking in your own kitchen!
Ingredients
- 225g (8 oz) dark or milk chocolate, plus extra for decoration
- 180g (12 tbsp) butter
- 65g (½ cup) plain flour
- 60g (½ cup) cocoa powder
- 3 large eggs
- 100g (½ cup) caster or granulated sugar
- 100g (½ cup) soft brown sugar
- 1 tsp vanilla extract
- Generous pinch of salt
- 3-5 tbsp creamy smooth or crunchy peanut butter
Instructions
- Preheat your oven – 160°C / 140°C / 325°F / gas mark 3.
- Grease and line a tin to bake the brownies in, both 20 x 20cm (8 x 8 in) or 20 x 30cm (8 x 12 in) tins have worked well for me.
- Chop up your butter and dark/milk chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth.
- In a large bowl, whisk together the eggs, sugar, vanilla, and salt until just combined.
- Once melted and slightly cooled, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Add the flour, cocoa, and salt and gently fold together until just combined.
- Pour the brownie batter into the prepared tin.
- Drizzle and dollop your peanut butter all over the brownie batter, then use a knife or spoon handle to swirl the peanut butter through lightly. You don’t want it fully mixed in, but you do want to taste it in every bite!
- Bake in the preheated oven for 40-45 minutes until the brownies look dry on top and are no longer wobbly when the tin is shaken.
- Allow to cool for at least 45 minutes before slicing into bars or squares. (This isn’t a quick bake, but it’s so worth it!)
- Enjoy!
OMG!! These look absolutely amaazing! I must try these out! 🙂
Thank you, hope you like them if you do!
The image of the melted peanut butter drizzled over the chocolate-iness of that brownie looks, not only like an edible Jackson Pollock painting but, heavenly! These truly would be an amazing little treat to have at a bonfire. I will keep these in mind for future Girls Nights. I think they’d be wonderful with a glass of pinot noir. <3
Aww thanks so much Allison, it is a little Pollock-esque isn’t it? They’re a great treat, and though I’m not much of a wine drinker myself, I’d imagine they would go well with pinot noir! To be honest, these would go well with anything, haha! x