Being one of the main taste testers of my bakes, my dad often has something to say and it’s usually along the lines of ‘less icing next time please’. Occasionally though, he will flick through one of my foodie magazines left on the coffee table and make noises about recipes he would like me to make. He rarely keeps on about one particular recipe, so when he kept asking for these salted peanut butter brownies – a recipe that he found – I just had to make them and his return from a classic car holiday in France seemed like the perfect time.
The recipe talked of using an Aga to bake the brownies, which meant cooking temperatures were missing. However, this isn’t my first lot of brownies, so I used a temperature that I know works and just kept an eye on them.
The brownies were easy to make. Swirling the peanut butter was a bit tricky, as you need to allow the warm chocolate mixture to melt the peanut butter a bit first to create an easy swirling motion. Now I wouldn’t say the peanut butter taste was strong, but the brownies are gooey and moist, the chocolate is a rich flavour and the hint of salt and crunch of peanut butter adds texture.
If you would like to give these brownies a go, then you can find the recipe below. And if peanut butter isn’t your thing, then I have a few other brownie recipes that you could try including Oreo, dark chocolate and ginger and even some strawberry cheesecake blondies. Happy Baking!
Salted Peanut Brownies
150g dark chocolate
50g cocoa powder
100g dark brown soft sugar
100g caster sugar
3 medium eggs
50g wholemeal spelt flour
¼ teaspoon of salt
100g crunchy peanut butter
Sea salt flakes
Preheat your oven to 180°C and line a 20cm square tin with greaseproof paper
In a saucepan, melt the butter and chocolate on a low heat
Stir the cocoa powder into the melted chocolate mixture, then leave to cool slightly
In a large bowl, whisk the sugars with the eggs until the mixture is thick and doubled in volume
Pour the chocolate mixture into the egg mixture and fold in until combined
Add the flour and salt and fold together
Pour the batter into the lined tin
Drop in blobs of crunchy peanut butter and swirl with a skewer
Sprinkle a few sea salt flakes over the top and pop in the oven to bake for 25-30 minutes or until the brownie is crusted on top but still has a bit of a wobble to it
Leave to cool completely and then cut into squares