Olive Magazine
Ben's Canteen Chocolate And Peanut Butter Brownies Recipe

Ben's Canteen chocolate and peanut butter brownies

Published: October 10, 2016 at 9:03 am
  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 12

When brownies are this heavenly, they can be eaten at any time of day. Here’s the must-try, super easy recipe from Aussie brunch favourite, Ben’s Canteen in Battersea. Super easy to make, these can be cut into squares and popped in the lunchbox for a cheeky elevenses, or served with cream or ice cream for a decadent dessert


Try this twist on a brownie with peanut butter, or make our classic chocolate brownies.


  • 250g unsalted butter, plus more for the tin
  • (about 50% cocoa content) 250g dark chocolate, broken into chunks 
  • 4 large  eggs
  • 400g golden caster sugar
  • 30g cocoa powder
  • 125g ground almonds
  • 125g  smooth peanut butter
  • to serve  salted caramel sauce
  • to serve vanilla or peanut butter ice cream


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Melt the butter in a heatproof bowl over a pan of just simmering water. Once melted, add the chocolate and mix until the chocolate has just melted. Remove from the heat and allow to cool a little.

  • STEP 2

    Beat the eggs and sugar together with an electric whisk in a large bowl until light and fluffy, then fold in the cocoa and almonds, followed by the melted butter and chocolate mix.

  • STEP 3

    Pour into a buttered and baking-paper lined 20cm square and 6cm deep baking tin. Dollop on then swirl in spoonfuls of the peanut butter, marbling it into the batter.

  • STEP 4

    Bake for 50 minutes – 1 hour until the brownie is just coming away from the sides of the tin, but still has a slight wobble in the middle. Cool for 30 minutes then cut into squares and serve with a drizzle of caramel sauce and a spoonful of ice cream.


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