I just couldn’t do a comfort food week without mentioning brownies; they are my favourite sweet treat and over the years have sort of become my trademark cake. I made a brownie tower as my wedding cake, and bake them for most occasions. I find them one of the best things to serve at a barbecue as dessert (apart from Eton Mess, obviously), as they’re one of the few cakes that are dense and squidgy enough to pass as a dessert. They are also amazingly low effort; no icing to fiddle around with, less washing up, easy to double up into larger quantities – they really have their advantages. Their gooey richness makes them so comforting to eat; you can’t help but feel a bit better after eating a good brownie.
So after years of making the same (admittedly, delicious) brownies (my favourites are Nigella’s brownies from How to be a Domestic Goddess), I felt it was time to branch out into something slightly different. As I’ve recently discovered the kilogram jars of Skippy peanut butter at Costco it seemed logical to try and incorporate peanut butter into the brownies. So I found a recipe from BBC Good Food and, once I’d tried it, I wondered what I’d been doing all these years making plain brownies. These are a-m-a-z-i-n-g, not only are they squidgy and sticky and rich, but they have that delicious sweet/salty thing going on which is my favourite flavour combo. Also, as the peanut butter replaces regular butter in the recipe I can only assume that they are healthier and that by making them I have, therefore, done myself and everyone else who eats them, a huge favour.
So without further ado, the recipe:
Chocolate peanut butter brownies
I would say how many this makes but it entirely depends on how big you cut them! It’s about 16 squares.
225g crunchy peanut butter
200g dark chocolate
280g soft light brown sugar
3 medium eggs (I generally use 2 large)
100g self-raising flour
Preheat the oven to 180C and line a square or rectangular baking tin roughly 20cm long with greaseproof paper/parchment. Melt 175g of the peanut butter, 150g of the chocolate and the sugar in a pan and melt gently until the sugar has dissolved and the mixture is liquid.
Take the pan off the heat and beat in the eggs one at a time. Stir in the flour and pour into the tin.
Melt the leftover peanut butter in the microwave or in a pan until it’s runny and drizzle it over the top of the brownie mixture.
Bake for around 35-40 minutes until it’s cracking on top but the middle is still squidgy.
Melt the remaining chocolate and drizzle over the top. Leave everything to cool, cut into squares and enjoy! Once you’ve gone peanut butter you’ll never go back…