I don’t like peanut butter. It’s probably because I don’t like peanuts. Or any kind of nut, actually. So it’s a wee bit surprising that I liked these peanut butter brownies so much.
They were a total accident. We were supposed to be making Nutella brownies, but the shop in my village didn’t have any Nutella (I know, right? What kind of shop doesn’t sell Nutella?)
These are dense and gooey. There are no photos of them out of the tin because they didn’t last particularly long when they were out of the tin. Even I was nibbling at the bits that didn’t have too much peanut butter on top.
- 225g peanut butter (Crunchy will add a nice texture, but I used smooth)
- 200g dark chocolate
- 280g soft light brown sugar
- 3 medium eggs
- 100g self-raising flour
Put aside 50g of the peanut butter and another 50g of the chocolate. Then heat the oven to 180C and line a 20cm square baking tin with parchment (or, if you’re using a silicon tin like me, grease it).
Break the remaining chocolate up into little pieces and put it in a pan. Add the remaining peanut butter and all of the sugar and put over a gentle heat, stirring until everything has melted.
Turn the heat off and beat the eggs in one by one. Then stir in the remaining flour and pour the batter into the tin, smoothing it so it’s flat.
Melt the 50g of peanut butter in the microwave and drizzle it over the top of the batter.
Bake for 30-35 minutes until it has a crust. It will seem a little bit undercooked in the middle. Then, just melt the chocolate in the same way and drizzle that over the top too.
Leave to cool, then cut into chunks. Perfect!