Skip to main content

Peanut butter chocolate brownies


Yesterday afternoon was spent at a National Trust property with a friend which was lovely. Deciding to continue the relaxed theme, we spent this afternoon baking peanut butter chocolate brownies as we are both crazy about PB. 

Because we are currently living in accommodation with loads of other students, rather than our own student houses, we did double the quantities of the below recipe; we're planning on sharing them with a select few lucky individuals. The other issue thrown up by living in temporary accommodation is that we didn't have scales, a mixing bowl or whisk and so doubling the quantities actually made it much easier to work minus weighing equipment!

To make a tray (approx 16) peanut butter chocolate brownies you will need:

Brownie mix
100g plain chocolate
175g unsalted butter
3 eggs
200g soft brown sugar
120g plain flour
2 tbsp plain flour

Peanut mix
180g smooth peanut butter
50g caster sugar
1 tbsp milk
Good handful of unsalted peanuts


Preheat the oven to 180C and line a 20x25 baking tray with greaseproof paper

Melt the broken-up chocolate and butter either in the microwave (keeping a close eye on it) or in a bowl over simmering water. Leave to cool a little.

In the meantime whisk the eggs before adding the sugar - whisk to mousse-like (or not, if you're minus a whisk!) before then whisking in the melted chocolate mixture. Sift in the flour and cocoa powder and mix until well combined. Pour into the prepared tray.

To make the peanut mix beat all the ingredients together. Dollop this mix in teaspoonful amounts into the chocolate tin and use a knife to swirl it all together. Scatter with the unsalted peanuts and bake for 30 minutes or until just firm. Allow to cool in the tin and slice up.

Comments

Popular posts from this blog

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some  homemade granola of course - this batch has cashews rather than ginger in though).  I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...

Banana, coconut and sultana cake

This cake came about as there were 4 bananas that had been sitting in the fruit bowl for as long as I could remember that were crying out to be used. I wanted to make something a little more exciting than banana bread and so created this little number. It's exceptionally quick and easy too. Possibly a new favourite recipe... To make a banana, coconut and sultana cake you will need: 140g self raising flour (or 130g plain flour with 2 tsp baking powder) 50g desiccated coconut 150g soft brown sugar 180ml sunflower oil 2 eggs Mashed bananas (I used 4) 100g sultanas Preheat your oven to 170C and line your cake tin with greaseproof paper Weigh out and sieve your dry ingredients (flour, coconut and sugar). Stir with a wooden spoon Pour in the wet ingredients (oil, eggs and banana) and stir this through. Throw in the sultanas and gently combine. Pour into your cake tin and bake in the oven, checking at 35 minutes to see if it needs any longer th...

Elderflower and white chocolate shortbread

Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go. It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat.  I managed 2 cake tins worth of shortbread, which equated to 16 slices. To make elderflower and white chocolate shortbread you will need: 250g butter 100g caster sugar 2 tbsp elderflower cordial 1/2 tsp vanilla extract The rind of 1 lemon 300g plain flour 100g chopped white chocolate Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time ...