peanut butter brownies

23 March 2015

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What can I say about these, except MAKE THEM NOW. They’re a very strong contender for my new signature bake.

The basic brownie recipe came from a friend who has worked in the beautiful world of fine chocolate and really knows her stuff. I tinkered with it slightly, adding muscovado sugar to give an extra fudgy texture. Try to avoid peanut butter brands that contain palm oil and sugar and go for something ‘natural’, i.e. just peanuts and perhaps a touch of salt. Even better, make your own.

Peanut Butter Brownies

140g butter
200g dark chocolate, chopped
150g caster sugar
75g muscovado sugar
2 teaspoons vanilla extract
pinch of salt
2 large eggs + 1 egg yolk, beaten
85g plain flour
2-3 tablespoons peanut butter

Preheat oven to 180°C and line a square 20cm tin with baking paper.

In a bowl set over a pan of simmering water, melt the butter and chocolate. Remove the pan from the heat and stir in the sugars, vanilla and salt.

When the mixture has cooled slightly, whisk in the beaten eggs until thoroughly combined. Sift in the flour, then (crucial step) beat for 1 minute until the mixture is thick and glossy.

Pour the mixture into the prepared tin and swirl in spoonfuls of peanut butter. Bake for 30-35 minutes or until a skewer inserted into the middle comes out with moist crumbs on it. Be careful not to overbake.

Allow to cool in the tin, then cut into 16 squares.

Watch them disappear. You’re welcome.

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