Chocolate Chunk Peanut Butter Brownies with Salted Peanuts

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If you love chocolate, and you love peanuts, (duh – who doesn’t?) you will love these Chocolate Chunk Peanut Butter Brownies with Salted Peanuts! Chunks of milk chocolate scattered throughout soft, fudgy, gooey, intensely chocolate brownies, topped with a sweet and salty peanut butter topping and salty peanuts. Fabulously moreish with a wonderful texture and flavour contrasts.

How to make Chocolate Chunk Peanut Butter Brownies with Salted Peanuts

This recipe is adapted from my Daffodil Brownies – Core Recipe. For further brownie ideas and inspiration, see here.

Collect all your ingredients together and line the baking tin:

In order to guarantee soft and fudgy brownies, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger the depth of your cake batter will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Ingredients:

For the peanut butter and salted peanut topping –

• unsalted butter, at room temperature
• icing sugar
• smooth shop bought peanut butter
• fine salt
• handful of chopped salted peanuts

For the brownies –

• unsalted butter, in cubes
• dark chocolate, 70% cocoa solids, broken into pieces
• soft brown sugar
• caster sugar
• eggs
• fine salt
• plain/all-purpose flour, sieved
• unsweetened cocoa, sieved
• instant coffee powder, sieved

How to make these incredible brownies:

1. First, make the brownie topping – simply beat the butter, icing sugar and peanut butter together until smooth.
2. Now make the brownie batter – chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie or and mix until smooth. (See Recipe Notes for details.)
3. Meanwhile put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
4. Pour the chocolate and butter into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
5. Put a sieve over the bowl and add the flour, cocoa and coffee and sift directly over the cake batter.
6. Fold until nearly mixed in but you can still see some flour.
7. Chop the chocolate into small cubes and add to the brownie mix. Fold in.
8. Transfer the mixture to your lined baking tin and level the surface, making sure the cake batter goes all the way into the corners.
9. Dollop over the peanut butter mix and, using a chopstick or knife, swirl deeply into the brownie mix.
10. Scatter over the salted peanuts and bake in the centre of the pre-heated oven for 20 – 25 minutes, depending on how squidgy you like the centre to be. (I cook mine for 23 minutes in London and 24 minutes in Switzerland.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edges but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven.  
11. Leave to cool in the tin for around 30 minutes and then transfer, in the baking parchment, to a cooling rack.
12. Slice into 16 small squares.

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What is the best way to store brownies?

When you store brownies, it is important to cover them. They keep well for up to 3 days at room temperature or up to 5 days in the fridge. However, if you are storing them in the fridge, remember to take them out to warm up to room temperature before you serve them.

What is the best way to warm brownies?

I adore warm brownies for dessert, served with ice cream. If you have made the brownies in advance and want to warm them up, simply zap each brownie in the microwave for 10 – 20 seconds. The time it takes will depend on the temperature of the brownies to start with (ie have they been in the fridge or not?), the power of the microwave and how hot you actually want them. I like mine warm, but not too hot. I recommend heating them in 10 second increments until you are happy with the heat.

If you do not have a microwave, you could warm them in the oven. Cover with foil and place them in an oven preheated to fan oven 150°C/170°C/325°F/Gas 3 for 1 – 3 minutes. (Depending on how many you are heating and how hot you want them.) Check them after 1 minute and be careful not to overheat, as you may over cook them.

Can I freeze these brownies?

Yes you can! These brownies freeze well, covered, for up to 3 months.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.