Flavour of the Month: Peanut Butter & Raspberry Brownies

The ultimate treat for Valentine’s Day or any day! Win hearts with these gooiest, chocolatey, irresistible brownies!



Peanut Butter & Raspberry Brownies Recipe

Serves 12

Prep time: 10 minutes

Cook time: 45 minutes


Vegan–friendly recipe (use vegan chocolate; most types of peanut butter are vegan)



100g plain flour

460g light muscovado sugar

160g cocoa powder

Brownies ingredients - chocolate and raspberries

1tbsp baking powder

½ tsp salt

120g smooth peanut butter

220ml water

220ml vegetable oil

3 tbsp vanilla extract

100g dark chocolate

100g raspberry/strawberry jam

50g raspberries


Baking tin 30cm x 20cm

Brownies mixture


  1. Preheat the oven to 160°C. Line a baking tray with parchment paper.
  2. Add the flour, sugar, cocoa powder, baking powder and salt to a bowl and combine. Add half the peanut butter, water, oil and vanilla extract and mix well. Break the chocolate into small chunks and stir in.
  3. Empty the brownie mixture into the baking tray. Decorate the top with the raspberries, jam and the remaining peanut butter (melt it in the microwave to pour if necessary).
  4. Bake for 45 minutes. The middle should still be slightly gooey.
  5. Remove from the tin and leave to cool at room temperature. (Though they are heavenly when still warm!)

Inspired by the BOSH cookbook


Brownies close-up

More Valentines Day specials:

Meat-free meatballs & spaghetti

Raspberry & white chocolate loaf cakes