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Peanut Butter and Raspberry Brownies

September 6, 2017 By All That I'm Eating 12 Comments

I’m not sure these Peanut Butter and Raspberry Brownies need an introduction; just the name gets my mouth watering and a hankering for a piece with a coffee shortly follows. I’ll be honest from the outset, these are not exactly what you’d call healthy. They are full fat, properly indulgent, to-hell-with-it brownies. And frankly, when you’ve been working hard all day coming home to one of these and a cuppa is like a hug for the soul. A gooey, chocolatey, nutty…stop it…slice of comfort.

peanut butter brownies out of the oven

Ingredients

You will need:

  • 100g salted butter
  • 170g golden caster sugar
  • 50g light muscovado sugar
  • 100g dark chocolate, broken into pieces
  • 1 1/2 tbsp golden syrup
  • 2 eggs
  • 100g self raising flour
  • 2 tbsp cocoa powder
  • 150g crunchy peanut butter
  • 100g fresh raspberries

peanut butter and raspberry brownies

Method

Grease and line a 9 inch square cake tin. Preheat an oven to 180C.

Add the butter, sugars, chocolate and golden syrup to a saucepan and melt over a low heat. Stir occasionally until everything is melted and well combined. Remove from the heat and leave to cool a little.

Beat the eggs in a bowl then add the melted chocolate mixture.

Sift the flour and cocoa powder into the bowl and then fold through the mixture. Stir through half the raspberries.

Tip the brownie mix into the tin. Dollop the peanut butter over the top then swirl this through the brownie with a skewer. Top with the remaining raspberries.

Bake for 30 minutes.

Remove from the oven and leave to cool slightly before removing and cooling on a wire rack. Mark into portions when cold.

inside gooey peanut butter brownies

The raspberries on the top have a completely different texture to the brownies inside the mix; a lovely acidic, fresh contrast to everything that’s going on around it. Chocolate brownie wise you’re looking at a cakey on the outside, gooey in the middle kind of situation; full of the richness from the dark chocolate and cocoa and just sweet enough. Using crunchy peanut butter means they have a wonderful additional crunch and texture. As autumn creeps up on us these will give you as much warmth as any blanket. If you’re loving the look of these brownies, perhaps you might be interested to try my Chocolate Fudge Cheesecake Brownies (yes, you read that correctly) or my White Chocolate and Blackcurrant Blondies.

If you find yourself in the awkward situation that I did where there was one peanut butter and raspberry brownie left and two people wanting to eat it I have an excellent plan for such an occurrence. Take two bowls and scoop some vanilla ice cream into each one, warm the brownie up slightly, then divide warm brownie between bowls. Thank me later.

Peanut Butter and Raspberry Brownies

Other posts you might like

  • White Chocolate and Blackcurrant Blondies
    White Chocolate and Blackcurrant Blondies
  • Chocolate Fudge Cheesecake Brownies - all
    Chocolate Fudge Cheesecake Brownies
  • My Perfectly Imperfect Chocolate Cake

Filed Under: Autumn, Baking, Berries, Butter, Cake, Chocolate, Dairy & Eggs, Eggs, Fruit, Raspberry, September Tagged With: Baking, brownie, Chocolate, recipe

« What I’ve been trying: August 2017
Proper Ragu »

Comments

  1. Monica says

    September 6, 2017 at 13:49

    No words necessary. Just the photo is enough. : ) It’s beautiful!

    Reply
  2. John/Kitchen Riffs says

    September 6, 2017 at 14:28

    Healthy is overrated. 🙂 These look terrific — thanks.

    Reply
  3. angiesrecipes says

    September 6, 2017 at 17:56

    I need to bake a batch too. Yours looks fabulous, Caroline.

    Reply
  4. Evelyne CulturEatz says

    September 6, 2017 at 20:59

    Now those are killer looking brownies! I want the whole pan.

    Reply
  5. Heather (delicious not gorgeous) says

    September 7, 2017 at 04:38

    definitely no intro needed! these sound like a really fresh version of pb&j (:

    Reply
  6. grace says

    September 8, 2017 at 18:55

    i’ve never thought about adding fresh fruit to brownies, and once laced with peanut butter at that! what a drool-inducing idea. 🙂

    Reply
  7. Liz says

    September 10, 2017 at 00:19

    I do not like pb and jelly sandwiches, but this combination of peanut butter and fruit is exactly the way I like to eat the combination! What a yummy brownie recipe!

    Reply
  8. Emma | Bake Then Eat says

    September 10, 2017 at 14:11

    To hell with the diet I want a whole pan of these brownies 😀

    Reply
  9. cheri says

    September 11, 2017 at 15:33

    Hi Caroline, these brownies look amazing, love ooey, gooey!

    Reply
  10. David says

    September 12, 2017 at 06:06

    It’s like the best peanut butter and jelly sandwich ever! (Using chocolate brownies instead of bread!!)

    Reply
  11. Jem at Lost in Utensils says

    October 2, 2017 at 06:08

    Yep, reading the title got me drooling… Dear God girl! These are wicked brownies.

    Reply
  12. amrita says

    October 2, 2017 at 10:24

    looks so good…

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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