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


I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy:

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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