Peanut Butter Sea Salt Chocolate Brownies

Created by

  • Julie Sharp - UK & Ireland Head of Chocolate Academy

A rich and gooey brownie made even more decadent with crunchy peanut butter and a sprinkle of sea salt.

Recipe instructions

(Fill in the desired quantity and recalculate)

Peanut Butter Sea Salt Chocolate Brownies


Heat oven to 190°C/170°C Fan/Gas 5.

Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat. Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside.

  • 400g
    golden caster sugar
  • 6piece(s)

In a large bowl, whisk together the sugar and eggs until pale and fluffy. Add the cooled chocolate mixture and fold through until smooth.

  • 130g

Fold in the flour until the mixture is combined. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin.

  • 250g
  • 1spoon(s)

Place small spoons of the peanut butter on the surface of the mixture and carefully swirl with a spoon or knife to create a nice pattern. Sprinkle with sea salt flakes.

Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing.