As chocolate and peanut butter addict, I tend to combine both of these ingredients in my recipes quite often. I only “discovered” peanut butter in my 20’s, and never really had any childhood memory concerning peanut butter, but after the first taste I simply fell in love.
These chocolate and peanut butter brownies are one of the recipes I make over and over again, and I often have a batch of these in the fridge. I like how the saltiness of the peanut butter combine with the sweetness of the chocolate and add some chopped peanuts that make them a little crunchy.
Photo: Natalie Levin
Chocolate and Peanut Butter Brownies
For the brownies:
- 250 grams dark chocolate
- 175 grams (1 1/2 sticks) butter
- 150 grams (3/4 cup) sugar
- 20 grams (2 tbsp.) dark brown sugar
- 3 large eggs at room temperature
- 1/2 tsp. vanilla extract
- Pinch of salt
- 100 grams (3/4 cup) all-purpose flour
- 4 heaping tablespoons smooth peanut butter
- some chopped peanuts for decoration
- Preheat oven to 175c degrees.
- In a large bowl melt dark chocolate and butter in a microwave or over double-boiler.
- Add sugar, brown sugar, eggs, vanilla and salt and whisk until mixture.
- Sift in flour and fold in gently using a spatula, just until incorporated.
- Transfer the mixture into a greased pan and flatten the top.
- Create small mounds of peanut butter over the brownie using a spoon, and then make a marble form with a knife.
- Sprinkle with chopped peanuts.
- Bake the brownies for about 20 minutes or until set on the edges but slightly soft in the center.
- Cool completely before cutting into squares.
- Serve warm or at room temperature.
- Keep the brownies in a closed container in the refrigerator for up to a week, but you can also freeze until a month and a half.
- You can use smooth or chunky peanut butter according to personal taste.