Recipe: Peanut Butter Brownies

Brownies are one of my most favourite things to eat and are also one of the easiest things to make. If you’re a kitchen novice or don’t have a successful track record in the baking department, give these a go. They are squishy, gooey and super chocolatey. You can either serve them warm by way of a dessert or have them at room temperature with a nice cup of tea as an afternoon pick me up.

I can’t take full credit for the recipe as actually I’ve only adapted one that I’ve been using for years. The basis of my recipe comes from Lorraine Pascal’s Cookie and Cream Fudge Brownie recipe in the Baking Made Easy cookbook. These are brownies with crushed Oreo biscuits baked in to them and are a revelation. I’ve made them so many times and they’re always successful but I wanted to try something different so I’ve adapted the recipe to remove the biscuits and replace them with spoonfuls of peanut butter.

Makes 16

What you need:

  • 170g unsalted butter
  • 200g dark chocolate, finely chopped
  • 3 eggs
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 170g soft light brown sugar
  • 2 tbsp plain flour
  • 1 tbsp cocoa powder
  • 2 tbsp smooth peanut butter

What you do:

  1. Line a 20cm square baking tin with foil and pre-heat the oven to 180°c.
  2. Melt the butter in a large pan on a low heat. Once it has melted, add the chopped chocolate, stir to combine then remove from the heat and leave to sit to allow the chocolate to melt completely.
  3. In a large bowl, whisk the 3 whole eggs with the 2 yolks and the vanilla until light and fluffy. Once you reach the right stage of fluffiness, add the sugar half at a time, whisking well between additions. Keep whisking until the mixture stiffens.
  4. Now, add the melted chocolate and butter mixture and stir well.
  5. Spoon in the flour and cocoa powder and fold the mixture until everything is evenly combined. Pour this into your prepared tin.
  6. Take small dollops of peanut butter and place them evenly on top of the brownie mixture, then use a flat knife to swirl the dollops into the chocolate batter. Bake for around 25-30 minutes.
  7. Once the brownies are cooked but still gooey in the centre, remove them from the oven and leave to cool in the tin on a wire rack. Cut into squares when cool and give them to your friends or eat them all yourself, I’m not bothered.

You can serve them up all fancy shmancy style on a plate that’s far too big with some raspberries, icing sugar and double cream if you like. Or you can just eat them.

20160710_162829.jpg

20160710_162848.jpg

 

Advertisements

5 thoughts on “Recipe: Peanut Butter Brownies

  1. Oh, these sound and look yummy! I am not a huge peanut butter fan – except when it is paired with chocolate! I need to use my gluten free flour mix but with that small amount I am sure it will turn out fine!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s