Double Chocolate, Peanut Butter & Cranberry Brownies

January 21, 2018

What's better than chocolate? Double chocolate! Add it to peanut butter and we're in heaven! These brownies are my go-to when I get home from work after a horrible day and want to indulge! Ready within an hour (most of this is sitting waiting for them to come out of the oven) and made with cheap, easy to get ingredients, these are sheer bliss! I usually have some squares hot out of the oven with a scoop of vanilla ice-cream, but they are just as good cold and even after a few days if they are stored, covered, in the fridge. 




  • 175g peanut butter*

    *Crunchy peanut butter is best for added texture but smooth will work just as well flavour wise. 

  • 170g dark chocolate, broken into pieces

  • 280g sugar*

    *Again, you can use what you have in the cupboard. I used soft brown sugar for the flavour the added molasses adds, but I have used granulated and caster before.

  • 3 large eggs

  • 100g self raising flour*

    *I tend to split this into 50g self raising flour and 50g ground almonds which makes for a more dense brownie. 

  • 50g dried cranberries

  • 50g white chocolate, either chocolate drops or chopped roughly into 1cm pieces




Pre-heat your oven to 180C and line a brownie tin (if you don't have a brownie tin, a shallow 20cm tin of any kind will work). 


On a low heat, slowly melt the peanut butter, dark chocolate and sugar until it is all combined and the sugar has melted. Take the pan off the heat and one by one, beat in the eggs with a wooden spoon (I count this bit as daily exercise!). Fold in your flour or flour and almond mix followed by the dried cranberries and white chocolate pieces until well combined.


Scrape the brownie mix into the prepared tin, place the tin in the oven and bake for 30-35 minutes until a crust has formed on the top. Don't be worried if it doesn't look completely cooked, it is supposed to be gooey and chewy inside. Enjoy! 






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London, UK



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