PB+J Dark chocolate brownies

I am a sucker for the peanut butter and chocolate duo but I think the combination of peanut butter and jelly is just perfect. PB&J couldn’t fault if it tried, but it would never even try.

Especially when you are dealing with high quality PB+J and combine it with dense, dark chocolate brownies. That’s a match made in heaven. 

I wanted to refine my baking skills and have been venturing into (very basic) but delicious baking. Jackson isn’t mad about this. 

I used Henri Jones Co Raspberry and Chia Jam  (HOMAGOSH my new favorite) and just your trusty ole peanut butter. I did have my eye on Fix and Fogg peanut butter but they don’t sell it anywhere in Melbourne. Fingers crossed that will change ASAP. 

peanut butter and jam brownies recipes gluten free dark chocolate brownies

I used a gluten free dark chocolate brownie recipe and reveled in PB+J brownie goodness for days…. mmmmm. Are you a PB+J Fan? 

I am going to leave you here because.. well the words just aren’t flowing today but I would love it if you shared your brownie secret’s with me.. go on!

If you’re feeling extra fancy you could try making your own peanut butter at home, using this recipe.

If you like this recipe please share it on social media. All links below the recipe! 

Have a wonderful day, Bec xo

PB+J Brownies
Yields 25
Peanut Butter and Raspberry jam dark chocolate brownies (gluten free)
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  1. 200g unsalted butter, chopped
  2. 200g dark chocolate, broken into pieces
  3. 1/3 cup brown sugar
  4. 1/3 cup rice malt syrup/maple syrup/honey
  5. 3 eggs, lightly beaten
  6. 1 teaspoon vanilla extract
  7. 3/4 cup gluten-free plain flour (I used millet)
  8. 2 tablespoons cocoa powder
  9. 1/2 peanut butter
  10. 1/2 cup jam of your choice
  1. Preheat oven to 190Ā°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
  2. Heat butter, chocolate, sugar and syrup/honey in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
  3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
  4. Pour brownie mixture into pan. dollop the peanut butter and jam ontop and swirl using a toothpick, skewer, end of a spoon or something thin.
  5. Bake for 20-25 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
  1. I only let it stand for 1/2 a day but they were better the next day once they had set a bit more in the fridge
Adapted from
Adapted from
Dancing Through Sunday


  • Reply Mary September 30, 2018 at 6:40 pm

    Ohhh. These looks awesome. Iā€™m hungry!

  • Reply The Pretty And The Mayhem: 30.11.2014 | Pretty Mayhem November 30, 2014 at 11:00 am

    […] need this mango and lime granita in my life. Oh and I also need these peanut butter and jelly brownies in my belly […]

  • Reply Jess @ Sweet Menu November 25, 2014 at 8:47 pm

    Oh my! I am loving this rich and fudgey brownies! Pass the plate – I’m hungry!

    • Reply Bec November 26, 2014 at 7:57 am

      I may have eaten them all….. šŸ˜ Just have to make another batch!!

  • Reply Natalie @ Our Parallel Connection November 25, 2014 at 2:02 pm

    Hey Bec, it looks too nice to be a skinny brownie. Please tel me it is?

    • Reply Bec November 25, 2014 at 4:42 pm

      Hey Natalie,

      Whilst it does have a lot of butter in there (200grams or something) I did use a sugar free Well Naturally dark chocolate and only 1/3 cup sugar in which you could replace by using 1/3 cup rice malt syrup or another non refined sugar sweetener? You could also replace the butter with olive oil.

      THEN they would be perfectly skinny!

  • Reply Liz @ I Spy Plum Pie November 25, 2014 at 7:03 am

    I don’t do peanut butter but my boyfriend LOVES it, so I might have to bookmark these to make for his next birthday! Thanks for joining the linkup again! xx

    • Reply Bec November 25, 2014 at 11:10 am

      How kind! You could also make these just with jam in the brownies, win win!

  • Reply Lilli @ Sugar and Cinnamon November 21, 2014 at 12:34 pm

    Ok, WOW these look amazing! There’s nothing like good quality PB and J but I’ve never added dark chocolate to the equation! What a genius idea

    • Reply Bec November 23, 2014 at 11:01 am

      It adds a nice bitter chocolate taste!

  • Reply Lorraine @ Not Quite Nigella November 21, 2014 at 10:40 am

    I have PB&J on the brain too. I’m making another recipe with it (totally different) but it’s such a killer combo! šŸ˜€ These sound so good and I like that you used dark chocolate to offset the sweetness šŸ™‚

    • Reply Bec November 23, 2014 at 11:01 am

      o0o0o can’t wait to see it!

  • Reply Beck November 21, 2014 at 9:02 am

    This looks totally yummy Bec! mmmmm chocolate…. yummmmm. Thanks for checking out my blog I hope you liked it as much as I love yours!

    • Reply Bec November 23, 2014 at 11:01 am

      The feeling is mutual!!! x

  • Reply shelley @ bacon egg & cheese{cake} November 20, 2014 at 5:19 pm

    AHH jelly in brownies! love!!!!

    • Reply Bec November 20, 2014 at 5:48 pm

      Yep. It was great, I wuld have added more next time and maybe even raspberries too? Oh the possibilities.

  • Reply Jess November 20, 2014 at 11:51 am

    ohhhhh yum! These looks awesome. My favourite brownies have jam in them, but the addition of PB in this is genius!

    • Reply Bec November 20, 2014 at 5:47 pm

      Its a natural progression!

  • Reply Katie November 20, 2014 at 9:12 am

    Combining all my favourite things!! Henry Jones Co jam is the best!

    • Reply Bec November 20, 2014 at 9:26 am

      how dreamy is it?! I’m obsessed

  • Reply ~ Carmen ~ November 20, 2014 at 5:09 am

    This looks sinfully delicious. I mean…look at how dark it is. PB+J & dark chocolate & brownie = magical. :] // ā–² ā–²

    • Reply Bec November 20, 2014 at 8:37 am

      It was sinfully magical, perfect ! Thanks Carmen xoxox

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