Peanut Butter Brownies
What cake event is complete without a brownie on offer? Well that’s what I thought anyway. So when it was time for my cake bake for the Book Swap event (some months ago now), it was just a question of what type of brownie to go for. I’d noticed a lot of peanut butter and chocolate combinations on the blogosphere and I’d not used this pairing since I made peanut butter blondies over a couple of years ago and before that peanut butter cupcakes. Both had worked well, so peanut butter brownies it was going to be. I based my recipe on one I had seen on the BBC ‘s Good Food site. Since then of course, I’ve also made caramelised banana and peanut butter cake and peanut butter cookies.
This is how I did it:
- Melted about 2/3 of a 340g jar of non sweetened peanut butter in a large pan over a low heat.
- Added a good glug of roasted peanut oil.
- Added 300g dark muscovado sugar and stirred.
- Added 150g dark chocolate (G&B 72% Cook’s Chocolate) and left to melt.
- Stirred it all together until well combined.
- Beat in 3 duck eggs, one by one.
- Stirred in 100g wholemeal flour.
- Poured into a 9″ sq cake mould and leveled out.
- Melted a tbsp of peanut butter in a clean pan with a small glug of roasted peanut oil.
- Dribbled this over the top of the brownie mixture.
- Baked at 180C for 20 minutes.
- Melted 40g of milk chocolate (G&B 37% Cook’s Chocolate) and using a spoon, drizzled this over the top of the cooked brownie in a random fashion.
- Left to cool.
- Cut into 16 pieces.