I remember the first time I tried Jamie Oliver’s Peanut Butter Brownies. I was at a friend’s house on a rainy Sunday afternoon. The smell hit me the moment I stepped in. Warm chocolate and nutty peanut butter mingled in the air. I was skeptical at first because brownies are often either too dry or too sweet. But the first bite changed everything. The chocolate was rich but soft. The peanut butter was creamy and slightly salty. It felt like the perfect hug in dessert form.
Brownies are a comfort food for many of us. They bring back memories of baking with parents or sneaking a square after school. Jamie Oliver’s version adds a little twist with peanut butter, giving it depth and texture. This guide will take you step by step to make them at home and understand why each ingredient matters.
Jamie Oliver’s Peanut Butter Brownies Recipe
I love how Jamie’s recipes feel like he’s right there in the kitchen. This one is no different. The brownies are fudgy, rich, and have that perfect peanut butter swirl. You don’t just bake them-you create an experience. The balance of chocolate and peanut butter is key. It’s indulgent but not overwhelming. The recipe is simple enough for a weekend treat but special enough for guests.
Ingredients Needed
The first time I gathered the ingredients, I realized that a few simple things can make a huge difference. Here’s what you’ll need:
- Unsalted butter – 175g. Brings richness and smooth texture
- Dark chocolate – 200g. Choose 70% cocoa for depth
- Caster sugar – 325g. Sweetness without graininess
- Vanilla extract – 1 tsp. Enhances chocolate flavor
- Eggs – 3 large. Provides structure and moisture
- Plain flour – 130g. Gives shape without making it cakey
- Cocoa powder – 30g. Intensifies chocolate taste
- Salt – a pinch. Balances sweetness
- Peanut butter – 200g. Swirled in for creamy texture
Every ingredient has a purpose. The butter and chocolate create the fudgy base. Sugar and eggs give sweetness and lift. Flour and cocoa stabilize the brownie. Peanut butter adds the magic twist.
How To Make Jamie Oliver’s Peanut Butter Brownies
The first time I attempted these, I underestimated the swirl. Too much and it overpowered the chocolate. Just enough makes it dreamy. Here’s the process step by step:
- Preheat your oven – 180°C or 350°F. Line a 20cm square tin with baking paper.
- Melt butter and chocolate – I like to do it slowly in a heatproof bowl over simmering water. Stir until silky smooth.
- Mix sugar and vanilla – Beat them into the melted chocolate until glossy.
- Add eggs – One at a time, mixing slowly to prevent curdling.
- Fold in dry ingredients – Flour, cocoa, and salt. Fold gently to maintain airiness.
- Swirl peanut butter – Drop dollops on top and gently swirl with a knife. Don’t overmix.
- Bake – 25-30 minutes. Edges should be firm but the center slightly soft.
- Cool – Leave in tin for 10 minutes, then transfer to wire rack.
Ingredient Science Spotlight
I love this part. Understanding why each ingredient works makes baking feel magical.
- Butter – Contains fat that coats flour proteins, preventing toughness
- Chocolate – Cocoa solids give flavor, cocoa butter adds smoothness
- Sugar – Attracts moisture, keeping the brownie soft
- Eggs – Proteins set as they cook, structure the brownie
- Flour – Gluten forms, but minimal to keep fudgy texture
- Peanut butter – Adds fat and emulsifiers, enhances creaminess
When you know the science, you can tweak and troubleshoot like a pro.
Expert Tips
I’ve learned a few tricks over the years that make a huge difference:
- Use room-temperature eggs for smoother batter
- Don’t overmix after adding flour
- Swirl peanut butter last for distinct ribbons
- Test with a toothpick; it should have moist crumbs, not wet batter
- Let brownies rest before cutting-flavors deepen
These small adjustments elevate the brownies from good to unforgettable.
Recipe Variations
I’ve experimented with Jamie’s recipe, and it’s fun to change it up:
- Nutty surprise – Add chopped peanuts for crunch
- Chocolate overload – Sprinkle chocolate chips in batter
- Salted caramel – Drizzle caramel over peanut butter swirl
- Espresso kick – Add 1 tsp instant coffee to chocolate mix
- Vegan option – Use coconut oil, flax eggs, and dark chocolate without milk
Each variation tells a slightly different story while keeping the brownie magic intact.
Final Words
I still remember the first bite, the way the chocolate and peanut butter melted together. These brownies are more than dessert-they’re a way to slow down, enjoy, and share moments. Baking them feels like a small celebration.
FAQs
Can I Use Creamy Peanut Butter For This Recipe?
Yes, you can! Creamy peanut butter will blend in smoothly for a richer texture.
How Long Do These Peanut Butter Brownies Stay Fresh?
They stay fresh for up to 3 days when stored in an airtight container.
Can I Make These Brownies Without Eggs?
You can substitute eggs with flaxseed or chia eggs if you want a vegan version.