Peanut butter brownies
Prep
10 min
Cook
10 min
Serves
16
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
16
Skill
Peanut butter and chocolate are a match made in heaven and these brownies are an indulgent delight.
Love peanut butter? Discover 12 ways you can use this creamy spread, from savoury such as satay veggie pies to the sweet stuff, like peanut butter cookies. View our favourite peanut butter recipes.
Ingredients
- 1/4 cup margarine or non-dairy spread (60g)
- 1/2 cup brown sugar, packed (110g)
- 100g dark chocolate, chopped
- 1/4 tsp salt
- 1/2 cup peanut butter, natural (130g)
- 1/4 cup cocoa powder
- 2 eggs, cold
- 1/4 cup wholemeal self-raising flour (35g)
Nutrition per serving
646 kJ
energy kj
4 g
protein
3 g
saturated fat
1.3 g
dietary fibre
12 g
carbohydrate
9 g
sugars
92 mg
sodium
Method
- Preheat oven to 180°C/350°F. Lightly oil a 20cm square tin, line base and two sides with a strip of baking paper.
- Place a large saucepan over low heat. Add margarine, sugar, chocolate, salt, and half of the peanut butter (1/4 cup). Stir for a minute or two, just until all the pieces of chocolate are melted. Don’t let it bubble!
- Remove pan from heat and mix in cocoa powder. Add eggs and stir vigorously until batter is smooth and shiny. Add flour and stir again to incorporate. Scrape batter into prepared pan.
- Drop spoonfuls of remaining peanut butter over top of chocolate batter and swirl gently with the end of a chopstick. Bake 10-12 mins until edges are firm and a toothpick inserted into the centre comes out mostly clean.
- Cool in pan for 20 minutes. Remove using the baking paper cradle, cool completely on a rack, then cut into squares.
- 1/4 cup margarine or non-dairy spread (60g)
- 1/2 cup brown sugar, packed (110g)
- 100g dark chocolate, chopped
- 1/4 tsp salt
- 1/2 cup peanut butter, natural (130g)
- 1/4 cup cocoa powder
- 2 eggs, cold
- 1/4 cup wholemeal self-raising flour (35g)
Nutrition per serving
646 kJ
energy kj
4 g
protein
3 g
saturated fat
1.3 g
dietary fibre
12 g
carbohydrate
9 g
sugars
92 mg
sodium
- Preheat oven to 180°C/350°F. Lightly oil a 20cm square tin, line base and two sides with a strip of baking paper.
- Place a large saucepan over low heat. Add margarine, sugar, chocolate, salt, and half of the peanut butter (1/4 cup). Stir for a minute or two, just until all the pieces of chocolate are melted. Don’t let it bubble!
- Remove pan from heat and mix in cocoa powder. Add eggs and stir vigorously until batter is smooth and shiny. Add flour and stir again to incorporate. Scrape batter into prepared pan.
- Drop spoonfuls of remaining peanut butter over top of chocolate batter and swirl gently with the end of a chopstick. Bake 10-12 mins until edges are firm and a toothpick inserted into the centre comes out mostly clean.
- Cool in pan for 20 minutes. Remove using the baking paper cradle, cool completely on a rack, then cut into squares.