Peel's Peanut Butter Honey Brownies

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Peel's Peanut Butter Honey Brownies
Christine Capendale
Dessert Recipes
Prep Time
15 minutes
Cook Time
25 minutes

Recipe by Christine Capendale              Photography by Simon Luckhoff

Servings: 12 persons


  • 200 g butter
  • 100 g soft brown sugar
  • 100 g Peel’s Multiflora Honey
  • 100 g dark chocolate (use 55% dark chocolate)
  • 30 g good quality cacao
  • 5 ml vanilla extract
  • 2 eggs
  • 110 g Self raising cake flour
  • Pinch of salt
  • 100 g milk chocolate, coarsely chopped
  • 150 g Peel’s Peanut Butter
  • Ice cream for serving


  1. Preheat the oven to 180 °C and grease and line a 22 cm square cake tin. Use baking paper to line the cake tin.
  2. Place the butter, brown sugar, honey, dark chocolate, cacao and vanilla extract in a small saucepan on low heat and stir until melted.
  3. Remove from the heat, cool for about 10 minutes and then beat in the eggs.
  4. Sift together the flour and baking powder and mix it gently into the melted chocolate mixture. Add the chopped milk chocolate and then pour the batter into the greased tin.
  5. Spoon the peanut butter over the brownie mixture and swirl through, using a butter knife. Bake for about 20 minutes until the brownie is set.
  6. Cool a little and serve warm with ice cream OR cool and cut into blocks and sprinkle over some chopped chocolate peanut


Bake until set around the edges but still fudgy in the centre – a skewer inserted in the centre should have some wet mixture on it.