Peanut Butter & Jelly brownies 

Two iconic American pairings in my favourite bake, PB & Jelly brownies! This is a slightly whacky but amazing combination especially as the jam cuts right through the rich saltiness of the peanut butter. Just added proof you can add anything to a brownie and they still taste good ;). 

Follow the simple recipe below and wow your friends! If you’re super prepared, you can replace shop bought jam with your own. 

Ingredients (serves 12, when cut into medium sized squares):

  • 225g smooth or crunchy peanut butter
  • 60g seedless raspberry jam 
  • 1 tbsp boiling water  
  • 185g unsalted butter, at room temp 
  • 80g plain flour, sifted 
  • 30g cocoa powder, sifted
  • 275g caster sugar or golden caster sugar 
  • 3 medium eggs 
  • 160g dark chocolate 


  1. Preheat your oven to 175 degrees C and line a 20cm brownie tin with baking paper 
  2. Next, place the chocolate, butter and 50g of the peanut butter into a saucepan and melt over a gentle heat until all the ingredients have combined. Set aside and then place the sugar and eggs into a mixing bowl 
  3. Whisk for around 2-3 minutes until the mixture has doubled in size and resembles a mousse like mixture 
  4. Pour your peanut butter/chocolate mixture from the saucepan into the mixing bowl and combine with the sugar/egg mixture before gently folding in the flour and cocoa powder 
  5. Once combined, pour into the prepared brownie tin and melt the remaining peanut butter in the microwave for 20-30 seconds. Once melted (so it’s easier to drizzle) set to one side and add the jam into a separate bowl and begin to mash 
  6. Your jam should now be runnier and mushy. Add a tbsp of boiler water and mix into the jam so it becomes even easier to drizzle and prepare for the fun bit 
  7. Begin by drizzling the melted peanut butter over the top of the brownie mixture and then begin to add dollops of the jam over the top.  Using the end of a cake tester/metal skewer, slightly run the tip through the brownie/peanut butter and jam mixture to create a marble effect (you should only need to go up down and across 3-4 times 
  8. Place in the oven for around 45 mins, until the brownie has cooked through and a knife/cake tester comes out clean 
  9. Leave to cool (I often place my brownies in the fridge overnight if baking the night before as it’s easier to cut) and then serve in generous squares 


Nic x 



3 thoughts on “Peanut Butter & Jelly brownies 

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