I’m sure I’ve mentioned before that I love peanut butter, and that it makes everything better (except nut allergies, I guess?). So if someone asks the question “what’s better than a brownie?”, then my answer would be… a Peanut Butter Brownie!
Need I say more?
Peanut Butter BrowniesPrint Recipe
- 250g Unsalted Butter
- 250g Dark Chocolate, at least 70% cocoa
- 350g Caster Sugar
- 50g Cocoa Powder
- 6 Large Eggs
- 50ml Coffee
- 150g Plain Flour, sifted
- 1tsp Salt
- 400g Peanut Butter
Preheat your oven to 180°C/350°F/Gas Mark 4.
Grease and line a 10" square baking tin (or use a silicone one like I did).
Melt the butter, chocolate and half the peanut butter together in a pan. Set aside to cool slightly.
Beat together the eggs and sugar together for a couple of minutes until lighter in colour.
Add in the coffee, making sure it's cooled, to the egg and sugar mixture.
Add the chocolate mixture into the eggs and sugar and combine well.
Combine the cocoa powder and salt with the sifted flour, and then fold into the wet mixture.
Add the brownie mixture to the baking tin, even it out, then take the rest of the peanut butter and add into the mixture and drag it around the brownie mixture with a knife to create pockets of peanut butter.
Bake in the oven for about 30 minutes, depending on how chewy you like your brownies.
Allow the brownies to cool completely.
Cut the brownies into even squares - I got about 16 brownies out of mine, but you can go bigger or smaller if you like.
Enjoy cold or warm up in the microwave and enjoy with some vanilla ice cream.