Sunday, 9 February 2014

Peanut Butter Brownie

Can it get any better? Decadent, gooey, fudgey chocolate brownie, stuffed full with peanut butter? No I didn't think so. 



I think these maybe the best brownie I have ever made, as I was cutting it up into squares, the consistency was perfect. Not dense, Not cakey just perfectly gooey. A chocoholic / peanut butter lovers dream. 

You're welcome. 

I have made a lot of brownies in my time, some being greasy (too much butter), some being too gooey (not cooked long enough) others just not quite right. I have never been able to put my finger on it, but for some reason today was the day every thing worked out for me. 

I woke up this morning craving both brownies and peanut butter and I got a spark of inspiration. So off I popped to Sainsbury's and got to work. 

This is actually a really easy recipe, you need one bowl, one spatula and a baking tin. No mixer is require just a little muscle. 

I have done a bit of research over the last few months on how I could make these, I have googled other bloggers for inspiration, but they called for mini Reece's Pieces, which aren't readily available in the UK (well they aren't in my little section of West London). So I settled with crunchy peanut butter and chopped peanuts very gently stirred into the mix. 



For this batch I used a recipe that I have used before, but me being me, I changed it to suit me and my needs. 

I slightly altered the amount of flour, butter and chocolate used and this gave me the perfect recipe. 

I got 18 medium pieces out of my batch but this may change depending on how big or small you decide to cut them. 

Ingredients

160g slightly salted butter
250g plain/ dark chocolate
290g golden caster sugar
3 large eggs
1tsp vanilla extract
100g plain flour
150g crunchy peanut butter
large handful peanuts, slightly chopped

Method

Pop your oven onto 180C and grease and line a brownie tin. 

Gently melt your chocolate and butter in a glass bowl over gently simmering water until smooth and glossy. leave to one side to cool. 

Once cooled, add in your sugar and mix until well incorporated. 

Add the eggs one at a time until your batter starts to thicken, add your vanilla and mix. 

Slowly mix in your flour and then add in the blobs of peanut butter and the chopped peanuts. Gently stir and then pour into your lined baking tray. 





Bake for 25 minutes and then leave to cool for about 30 mins. 

Pop on to a chopping board and chop up into pieces. 

These are insane slightly warm or cold. These will keep in an air tight container for up to 4 days. 










These would be so good with a scoop of Ben and Jerry's caramel cored ice-cream or Green and Black's Vanilla. 

Mmm, on that note... I may go hunt down my freezer and its contents. 

Happy Sunday everyone. xxxx

2 comments:

  1. These look ah-mazing! You know they're good when the top layer is a bit cracked with a lovely gooey middle underneath. Definitely going to make these next week. And such a coincidence - I woke up this morning craving chocolate and peanut butter so whipped up some easy peanut butter squares to take into work tomorrow. Sundays aren't sundays without baking! Thank you for the recipe - it's already copied into my baking notebook :) Rosie x

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    Replies
    1. My pleasure Rosie, so glad you like the look of them. They disappeared seriously quickly in my house, too good to leave lying around! :)

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