Tom Kerridge Peanut Butter Brownies Recipe: Rich Fudgy Treat

This recipe is adapted from Tom Kerridge’s latest book. Follow the book for the full ingredient list and detailed method. Below is a concise overview to guide you through making indulgent peanut butter brownies.

Preheat your oven to the temperature specified in the recipe. Line a square or rectangular baking tin with parchment paper, leaving a bit of overhang to help lift the brownies out once baked.

Melt the chocolate and butter together gently—either in short bursts in the microwave or over a bain-marie—until smooth. Allow to cool slightly before continuing.

Beat the eggs and sugar until pale and slightly thickened. Fold the cooled chocolate mixture into the eggs, then sift in the flour and cocoa powder. Gently combine to keep the mixture airy.

Swirl in generous spoonfuls of peanut butter, creating ribbons of peanut butter throughout the batter. For extra texture, you can fold in chopped peanuts or chocolate chips at this stage.

Transfer the batter to the prepared tin, smoothing the top. Bake until the brownies are set around the edges but still slightly soft in the center—use the toothpick test or a gentle press to check doneness.

Allow the brownies to cool in the tin until nearly room temperature, then lift them out using the parchment overhang and finish cooling on a wire rack. Cut into squares with a sharp knife for clean edges.

Store the brownies in an airtight container at room temperature for several days, or freeze in layers separated by parchment to keep them fresh longer.