Jamie Oliver’s Peanut Butter Brownies are a twist on your classic chocolate brownie. But they’re not just brownies with a bit of peanut butter slathered on top-no, these are next-level. Think rich, fudgy chocolate base, swirled with creamy, salty-sweet peanut butter. It’s that mix of gooey texture and bold flavor that really hooks you.
What makes Jamie’s version stand out is the balance. He’s known for putting together bold flavors in a way that feels effortless and this recipe is no different. The peanut butter isn’t overpowering. it complements the deep cocoa richness. It’s indulgent but not too sweet. Basically, if you like Reese’s but want them in warm, homemade dessert form, this is your jam.
Jamie Oliver Peanut Butter Brownies Recipe
Ingredients Needed
Here’s the beauty of this recipe. nothing wild or hard to find. But quality matters. The better your chocolate and peanut butter, the better the end result.
Here’s What You’ll Need
- Unsalted butter (250g) – Gives you that rich, smooth base.
- Dark chocolate (200g, 70% cocoa solids). This is where that intense flavor comes from.
- Golden caster sugar (250g). Slightly finer than granulated, so it melts nicely.
- Free-range eggs (4 large). The structure and fudgy lift.
- Plain flour (150g) – Just enough to hold it all together.
- Salt (a pinch) – Brings out the chocolate.
- Peanut butter (150g) – Go for smooth or crunchy, depending on your vibe. Natural peanut butter works great.
Optional
- A handful of chopped roasted peanuts for texture.
- A few chocolate chunks or chips if you want to go extra.
Equipment Needed
No fancy tools here-just basics. But there are a few things you’ll want to have ready to make life easier.
- Baking tin (roughly 20cm square)
- Mixing bowls – One heatproof (for melting chocolate), one for mixing eggs and sugar.
- Whisk or electric hand mixer – For that fluffy egg-sugar blend.
- Sieve – To keep flour lump-free.
- Spatula – To fold it all together and swirl that peanut butter.
- Baking parchment – So your brownies don’t stick.
If you’ve baked before, you probably already have everything you need.
How To Make Jamie Oliver’s Peanut Butter Brownies
Okay, here’s where the fun starts. This isn’t a complicated recipe but timing and texture are key.
Step 1: Melt the butter and chocolate
Chop up your dark chocolate and throw it into a heatproof bowl with the butter. Put it over a pot of simmering water (double boiler style) and let it melt gently. Stir now and then until it’s glossy and smooth. Take it off the heat and let it cool slightly.
Step 2: Whip the eggs and sugar
In another bowl, crack in your eggs and pour in the sugar. Whisk them together-if you’ve got an electric mixer, use it. You want the mixture pale and doubled in volume. It should almost look like mousse.
Step 3: Combine chocolate and eggs
Once the chocolate has cooled just a bit (so it doesn’t cook the eggs), gently fold it into the egg-sugar mix. Don’t knock out too much air.
Step 4: Add dry ingredients
Sift in the flour and a pinch of salt. Fold gently. The batter should be thick and glossy.
Step 5: Pour into tin and swirl in the peanut butter
Line your tin with parchment. Pour in the brownie mix, smoothing it out. Then drop spoonfuls of peanut butter on top and use a knife or skewer to swirl it around. No need to be perfect. those messy swirls bake into art.
Step 6: Bake
Pop the tin into a preheated oven at 180°C (350°F) for 25-30 minutes. You’re looking for that sweet spot: set on the edges, a little gooey in the center. A skewer should come out with a bit of moist crumb-don’t overbake!
Step 7: Cool and slice
Let them cool in the tin. They’ll set more as they cool, so don’t rush. Once cooled, lift them out and cut into squares.
What I Learnt
- Don’t overmix. The more you mix the batter once the flour goes in, the tougher your brownies get. Be gentle.
- Peanut butter placement matters. Dollop it unevenly-some bites will be more peanutty than others which makes it interesting. Also, warming the peanut butter slightly makes it easier to swirl.
- Chocolate choice makes a difference. Go for 70% cocoa solids or higher. Cheap chocolate = sad brownies.
- Undercook slightly. This might sound weird but if you wait until they ’look’ done, they’ll be dry. Take them out when they’re still a bit soft in the middle-they’ll finish cooking in the tin.
Recipe Tweaks For Jamie Oliver’s Peanut Butter Brownies
Jamie Oliver’s peanut butter brownies are already a hit. Rich, fudgy and loaded with that salty-sweet combo we all crave. But if you want to make them your own, here’s how to play around with the recipe without messing up the magic.
1. Switch up the peanut butter.
Jamie uses smooth peanut butter. If you like a little crunch, swap in the chunky kind. Want to go wild? Try almond butter or cashew butter. Just stick with natural versions that aren’t packed with added sugar or oil.
2. Go darker on the chocolate.
The recipe usually uses semi-sweet or milk chocolate. You can bump up the richness with 70% dark chocolate. It’ll give the brownies more depth and make them less sweet which pairs beautifully with the nutty swirl.
3. Add texture.
Want some crunch? Toss in a handful of roasted peanuts or crushed pretzels before baking. A sprinkle of sea salt on top also adds a little pop that balances the richness.
4. Make it gluten-free.
Just swap the regular flour for a 1:1 gluten-free baking blend. Brownies are forgiving and this one still turns out gooey and dense.
5. Want a vegan version?
Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) in place of regular eggs and go for dairy-free chocolate. Use coconut oil or a vegan butter substitute instead of regular butter. The result? Still rich. Still decadent. Totally plant-based.
6. Fancy a twist of flavor?
Try stirring a teaspoon of instant espresso powder into the batter. It doesn’t make the brownies taste like coffee but it does amplify the chocolate. A pinch of cinnamon or a splash of vanilla extract can also layer in subtle warmth.
Storage Tips For Leftovers
Let’s be honest-there might not be leftovers. But in the rare case you show restraint, here’s how to keep your brownies at their best.
1. Room temp? Totally fine.
Once the brownies cool completely, store them in an airtight container at room temperature. They’ll stay fresh for 3 to 4 days. Line the container with parchment to keep them from sticking together if you stack them.
2. Fridge? Only if you must.
Pop them in the fridge if your kitchen’s warm or you like your brownies cold and firm. Just be sure to wrap them up tightly or seal them in a container. Cold air dries brownies out fast. You can warm them up in the microwave for 10-15 seconds to bring back some of that softness.
3. Freezer? Absolutely.
Wrap each brownie in cling film or foil, then drop them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready for one, thaw at room temp or microwave it straight from frozen (about 30 seconds does the trick). Perfect for late-night cravings.
What To Eat With Jamie Oliver’s Peanut Butter Brownies?
You could eat them straight off the tray. No shame. But if you want to build a moment out of your brownie, here’s what goes beautifully with it.
1. A scoop of ice cream.
Vanilla is the obvious choice but don’t stop there. Salted caramel, coffee or even raspberry ripple take it to the next level. The cold creaminess + warm brownie = heaven.
2. Fresh berries.
A handful of raspberries or sliced strawberries cuts through the richness. Blueberries work too. They add a little brightness and make it feel just a bit healthier.
3. Espresso or strong coffee.
The bitterness of coffee balances the sweet richness of the brownie. This pairing is elite. Like, café-level elite.
4. Whipped cream or Greek yogurt.
For a light, airy contrast, a dollop of whipped cream on a warm brownie hits the spot. If you want some tang, go with unsweetened Greek yogurt and a drizzle of honey.
5. Salted pretzels or crisps.
If you love the salty-sweet combo, try crumbling salty snacks on top or serving them on the side. It’s unexpected but it works.
FAQs
Can I Use Smooth Peanut Butter Instead Of Chunky In Jamie Oliver’s Peanut Butter Brownies?
Yes, smooth peanut butter works just as well if you prefer a smoother texture in your brownies.
How Do I Store Jamie Oliver’s Peanut Butter Brownies To Keep Them Fresh?
Store the brownies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
Can I Make Jamie Oliver’s Peanut Butter Brownies Gluten-free?
Yes, simply swap the all-purpose flour for a gluten-free flour blend, and you’ll be good to go!
