Ann Reardon

Gooey Peanut Butter Chocolate Brownie Recipe

gooey chocolate brownie recipe
 


Gooey peanut butter chocolate brownies are best served warm with ice cream.
 


Gooey Chocolate Brownie Recipe

147g (5.19 ounces) or 2/3 cup butter
200g (7.05 ounces) chocolate
1 cup or 216g (7.62 ounces) castor (super fine) sugar
1 tsp vanilla
3 or 150g (5.29 ounces) eggs
90g (3.17 ounces) or 1/2 cup plus one Tbsp plain (all purpose) flour

Gooey Peanut Butter Brownies

147g (5.19 ounces) or 2/3 cup butter
168g (5.93 ounces) or 2/3 cup peanut butter
115g (4.06 ounces) white chocolate
216g (7.62 ounces) or 1 cup castor (super fine) sugar
1 tsp vanilla
3 or 150g (5.29 ounces) eggs
90g (3.17 ounces) or 1/2 cup plus 1 Tbsp plain (all purpose) flour

chocolate brownie recipe
by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.

36 Comments View Comments

  1. 3counterbalance

  2. Rating: 5

    Hello 🙂
    I tried to make these brownies today and after 20 minutes in the oven the outside was burned while the inside was still a little raw. Any tips on how to prevent that? Other than that it’s a great recipe!

  3. Rating: 5

    Can I use cocoa powder instead of chocolate?

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