You may have noticed that peanut butter is featuring in a lot of my posts recently. I actually used to hate it as a child. Nut-based pastes really creeped me out, so peanut butter and nutella were on my ‘no eating’ list. Thankfully, I grew up and realised that they were not the work of the devil – in fact, they are the opposite! I now relish in any opportunity to bake with them, or just eating them straight from the jar…..
What is more, peanut butter goes so well with chocolate, so what better way to use it than to make Peanut Butter Brownies! The below recipe is from an old food magazine (I think BBC Good Food) and replaces all of the butter with peanut butter to give it a fantastic flavour and a gooey texture. Perfect on a hot day like today with a HUGE dollop of ice-cream.
225g crunchy peanut butter
150g dark chocolate (broken into pieces)
50g milk chocolate (broken into pieces)
280g light soft brown sugar
3 medium eggs
100g self-raising flour
Pre-heat the oven to 180C, and grease and line a square baking tin. Put aside 50g of the peanut butter, then gently melt the rest with the dark chocolate and sugar in a pan over a low heat – stirring occasionally. Once the sugar has just about melted, turn off the heat and beat in the eggs ones at a time – be sure to do this quickly as if not, the eggs will start to cook when they come into contact with the hot mixture. Once all the eggs are mixed in, mix in the flour until just combined and then pour into the tin and level with a spatula. Melt the remaining 50g of peanut butter cover a low heat until runny, then drizzle over the brownie mixture.
Place in the oven and bake for around 30 minutes, or until it has a peanut butter crust on top and is still slightly wobbly in the middle. Whilst still warm, melt the milk chocolate in the microwave and drizzle over the top. Leave to cool completely in the tin and then cut into squares. These will keep for up to 5 days in an air tight container, and go very well with a nice big cup of tea. Enjoy 🙂