Peanut Butter Brownies

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For these peanut butter brownies I have used Crunchy peanut butter, you can of course use smooth. I just love the added texture that the crunchy peanut butter gives.

You will need:

  • 135g Dark Chocolate (broken into squares)
  • 135g Butter
  • 1tsp Vanilla extract
  • 2 Eggs
  • 225g Caster Sugar
  • 135g Plain Flour
  • 1/2tsp baking Powder
  • 120g Peanut Butter (warmed slightly)

Method:

  • Grease and line a square 20cm tin and preheat the oven to 180degrees
  • Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
  • Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
  • Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look think and creamy.
  • Gentle fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
  • (I now slightly warm the peanut butter over my bain marie.)
  • Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
  • Pour into the prepared tin and level the top.
  • Using a teaspoon randomly dot the peanut butter over the brownie cake mix.
  • With a knife swirl the peanut butter into the mixture. You don’t want to totally blend the peanut butter in just distribute it across the top.
  • Bake for about 30 mins.
  • Allow to cool in the tin.
  • Cut into squares and devour!
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