Peanut Butter & Jelly Brownies

Peanut butter & Jelly brownies // www.scarletscorchdroppers.comFudgey rich chocolate Peanut Butter & Jelly Brownies

If you’re a British child of the 80s, like me, the concept of Peanut Butter and Jelly is probably a relatively new one for you. The idea of these sandwiches, that frankly sounded disgusting, first entered my consciousness through 90s films. I can’t remember the exact ones, probably something like Beethoven, where the kids would throw together peanut butter and jelly sandwiches if let to fend for themselves for lunch, as kids always seemed to be in 90s films…

Peanut butter & Jelly brownies // www.scarletscorchdroppers.comPeanut butter & Jelly brownies //

Even calling the stuff ‘jelly’ is strange, but as the whole PB & J concept itself is so American, and they’re calling it jelly, I don’t think I could have named these Peanut Butter and Jam brownies. There would have been something culturally wrong about it. That said, a small part of me still can’t shake the residing image in my head of peanut butter brownies topped with a mountain of wobbly party jelly!

Peanut butter & Jelly brownies //

I have to admit, I’ve never actually had a PB & J sandwich. The whole concept just sounds a bit, well, sticky. However Peanut Butter & Jelly Brownies? Well now you’re talking. Peanut butter is wonderful in brownies. It sits so perfectly against the rich dark chocolate. A swirl of sweet, fruity jam can only enhance that. There’s a wonderful combination of salty and sweet going on, with a slight bitterness from the dark chocolate to add balance. These brownies are fudgey, rich and just a little bit chewy, the way the best brownies should be.

Peanut butter & Jelly brownies //

They’re nice and easy to make, and use both chocolate and cocoa powder to give that chewy texture that sits somewhere between gooey and cakey brownies. When you’re making your brownies you might find, depending on the chocolate you use, that the mixture starts to look oily and grainy as you add the eggs. Don’t panic if this happens, just slowly, a tablespoon at a time, add in more flour until your batter returns to the beautiful silky texture we’re aiming for. The peanut butter and jam are spooned on top, and spiralled through ever so slightly to give a pretty finish. Don’t be tempted to over swirl though to the point where the peanut butter and jam become mixed up with the batter. The oil in the peanut butter, and the sugar in the jam, will mess up the proportions of your brownies and could ruin the texture.

Peanut butter & Jelly brownies // www.scarletscorchdroppers.comtips// 

  • I used raspberry jam in my brownies, but you can any fruity flavour you like.
  • I cut my brownies into 12 generous servings. You could also cut into 16 smaller portions.
  • Oven cooking times may vary, so its important to keep an eye on your brownies as they cook to make sure you achieve the perfect fudgey texture. You’re aiming to take them out of the oven when they still look a little under baked in the middle. They will continue to cook and firm up in the tin as they cool. If you wait until they look fully cooked to take them out of the oven you’ll find them overly cakey any dry.
  • Peanut Butter & Jelly Brownies
    Prep time
    Cook time
    Total time
    Fudgey rich chocolate Peanut Butter & Jelly Brownies
    Recipe type: Brownies
    Cuisine: Cakes and bakes
    Serves: 12
    • 200g dark chocolate
    • 250g unsalted butter
    • 80g cocoa powder
    • 65g plain flour
    • 1 teaspoon baking powder
    • 360g caster sugar
    • 4 large eggs
    • 110g jam
    • 80g peanut butter
    1. Preheat the oven to 180C / 160C fan/ 350F/ gas 4. Line a 24cm square baking tin with greaseproof paper.
    2. In a large heatproof bowl over a pan of simmer water, melt together your butter and chocolate. Set aside to cool slightly. You could also do this in short blasts in the microwave, string well between each blast.
    3. In a separate bowl, weigh out your cocoa powder, plain flour, baking powder and caster sugar. Whisk together until combined.
    4. Pour the melted butter and chocolate into the dry ingredients and beat together.
    5. Lightly whisk the eggs in a bowl, then pour into the batter and mix together until the batter is silky. If the mixture is looking oily and grainy at this stage add more flour, a tablespoon at a time, beating until the smooth texture is achieved.
    6. Pour into the prepared tin. Spoon teaspoon sized amounts of the jam evenly onto the top of the brownie batter. Repeat with the peanut butter. With a knife, gently swirl the peanut butter and jam together. Be careful not to mix the peanut butter and jam into the batter.
    7. Put in the preheated oven and bake for 30 - 35 minutes, until the edges look set, and there is still a little wobble in the middle.
    8. Cool completely in the tray, then take out and slice into generous squares.

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  1. Love peanut butter anything and these brownies look incredible. I also have never had a peanut butter and jelly sandwich but i can totally get behind these brownies.

  2. Dry ingredients weighed. Choc and butter melted. How many eggs????? 🙁

    • Oh no Sandra, I’m so sorry I missed this! It should be 4 large eggs. I’ve just amended the recipe. Hope you managed to make something with your melted butter and chocolate? Jennie x

      • Sandra Teasdale says:

        I guessed 3 eggs and they tirned out just fine! Everyone who tried them at work said they were the best brownies they’d ever tasted! Thanks for your great recipes xx

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