On first making these peanut butter chocolate brownies a friend enquired “what kind of crack have you put in these?” At this point, I was yet to get my hands on one of these tasty little morsels but after making a second batch I was hooked.
200g dark chocolate
100g milk chocolate
225g crunchy peanut butter
200g light brown sugar
150g self-raising flour
50g cocoa powder (I use Cadbury’s drinking chocolate actually)
~ 2 tablespoons of salted peanuts
- The first step, as always, is to line and grease your tin. I used a 20cm x 20cm square tin which I later divided into 16 portions. Preheat your oven to 180•C.
- Roughly chop the dark and milk chocolate and place in a bowl. Bring a pan of water to the boil on the hob, and rest the bowl of chocolate over this. This way the chocolate will melt gently. Add 175g of the peanut butter and stir until all the ingredients are melted together. Leave to cool slightly.
- Meanwhile, in a separate bowl whisk the eggs and sugar together. You want to get quite a lot of air into the eggs, but a hand-whisk will probably suffice for this step.
- Gently pour the melted chocolate and peanut butter into the whisked eggs. Rather than dolloping the chocolate in, allow it to run down the side of the bowl. Stir in with figure of eight movements.
- Sift the flour and cocoa powder into the brownie batter and fold in. The flour tends to sink to the bottom so be careful that you have incorporated it all before you stop folding.
- Spoon out into your cake tin.
- To create the topping, quickly melt the remaining 50g of peanut butter until a runnier texture. Drizzle over the top and swirl through using a skewer. Roughly chop the salted peanuts and sprinkle over.
- Bake for 40 minutes at 180•C.