Wednesday, 5 February 2014

Choc peanut butter brownies

These brownies are extremely easy to make & versatile too.  Substitute peanut butter for white chocolate for a flavour variation.  These come with a warning... they are not the healthiest brownies so don't eat them all at once..

This recipe & more are featured in my cookbook 'Food before 5 - simple, affordable, make ahead meals for busy lifestyles'.  Purchase for $19.95 from

Choc peanut butter brownies
  • 200g dark chocolate
  • 100g butter
  • 1/2 cup caster sugar
  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 1/2 cup peanut butter (crunchy or smooth)
1. Preheat oven to 160 degrees.  Line a square tin (18cm x 18cm) with baking paper.

2. In a microwave safe bowl, break up chocolate & add butter.  Microwave on high for 30 seconds, then stir.  Repeat until chocolate & butter are melted together. Stir until smooth. 

3. In a separate large bowl, add sugar & flour.  Stir to combine.

4.  Add eggs (lightly beaten) & chocolate mixture.  Stir until just combined. 

5.  Pour into cake tin.  

6.  Heat peanut butter in microwave for 30 seconds.  Pour over brownie mixture.  Using a butter knife, gently swirl the peanut butter with the brownie mixture.   

7.  Bake in preheated oven for 30 mins.  Set aside & cool completely.  Cut into small pieces when cool.


Room temperature, in airtight container for up to 3 days.
In fridge, in airtight container for up to 1 week.
Freeze, wrapped in foil & stored in airtight container for up to 4 months.  

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