If you need me, I’ll just be singing “Peanut butter brownie time” to this tune for the next 30 minutes.
A few weeks ago, one of my work colleagues left to go back to Edinburgh. I was sad about this so I baked for his leaving do, as I always do to show emotion of any kind. He had specifically mentioned that he had wanted to make this salted caramel brownie recipe from BBC Good Food for a while but had never gotten round to it, so I decided to bake them for him to say goodbye. At 10pm the night before he left, I rolled up my sleeves and started baking.
Blow me down if they weren’t the best damn brownies I’d ever tasted. The best damn brownies anyone else at work had ever tasted! They were gooey and sweet and complex and utterly delicious. I ate about four of them over 20 hours, and rode a wave of sugar highs and bliss right into the weekend.
But then I started thinking – I wonder if I could use that recipe as a template to make other types of knee-tremblingly delicious brownie? Not salted caramel but black forest brownie, raspberry and white chocolate brownies…and peanut butter brownies?
Spoiler alert: You can.
The batter for these contains condensed milk rather than the caramel of the original recipe. I can’t believe I’ve never put condensed milk in brownies before, which is ridiculous considering they’re the secret ingredient in almost all of my delicious cookies.
I used a brownie pan that was 9 x 13 inches, but if you want to use a 9 inch/23cm square tin then more closely follow the proportions of the original recipe. Oh, and make sure you use a decent peanut butter – it was the one failing of these. I’d used a cheapo one and it went a bit crumbly, but a better quality butter would be nicer.
Not that it really affected the brownie, having crumbly peanut butter. Just LOOK at this…
I don’t even like peanut butter and that photo makes me drool.
I made these for my friend Sarah’s birthday, and they went down a treat. I’m really looking forward to experimenting with different brownie flavours – watch this space…
- 250g of unstalted butter, cut into cubes
- 280g of good quality dark chocolate, broken into bits
- A 397g can of condensed milk
- 280g of golden caster sugar
- 6 eggs
- 180 of plain flour
- 70g of cocoa
- 1 jar of peanut butter
- Heat the oven to 180C/gas mark 4. Grease and line a 9 inch by 13 inch tin with baking parchment
- Melt the butter in a saucepan, then add all of the chocolate. Remove the pan from the heat and stir until the chocolate has melted. Set aside
- Use an electric whisk or ballon whisk to beat the sugar, eggs and condensed milk together until even. Turn the whisk to low speed and slowly pour in the chocolate and butter. Mix until combined
- Sift the flour and cocoa on top of the chocolate mix. Beat together until just smooth
- Pour half of the brownie batter into the tin and smooth it over. Cover with half of the peanut butter - you may have to microwave the peanut butter briefly in order to get it to spread properly. Then cover with the rest of the brownie batter
- On the top of the brownies you can either flick the peanut butter over it randomly, pool it in and use the tip of a knife to make swirls, or pour it in thick stripes and use the tip of a knife to feather it
- Bake for 30-35 mins or until risen all the way to the middle with a crust on top. Shake the tin - the centre of the brownie should jiggle slightly.
- Leave to cool completely in the tin, then cut into squares