If you're not a chocolate and peanut butter lover, then you're probably on the wrong blog. You see, I love the stuff. LOVE it.
To me, chocolate and peanut butter is one of the world's greatest combinations. They go together like fish and chips, X Factor and takeaways, salt and pepper, bacon and eggs. You get my drift...
Last weekend, it was Zayn's first birthday party. I set to baking up a LOT to keep the various sweet teeth there happy (my recipes included these Oreo Truffles - a HUGE hit - and Peanut Butter Pretzels) I also thought I'd adapt my favourite brownie recipe - Lorraine Pascale's Oreo Brownies - to create these Peanut Butter Chocolate Brownies.
These brownies are utterly divine. Unlike so many of the hard, dense shop-bought variety, these are gooey, fudgy and totally delectable. When smothered with a layer of peanut butter frosting, well...it's like heaven has hit.
I hope you enjoy these every bit as much as I did!
Sam x
P.S If you want a healthy version of this recipe, try my Protein Brownies with Healthy Greek Yoghurt Peanut Frosting.
PEANUT BUTTER CHOCOLATE BROWNIES
Ingredients:
For the brownies:
165g unsalted butter
200g dark chocolate, grated or finely chopped3 eggs
2 egg yolks
2 tsp vanilla extract
165g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
Pinch salt
For the frosting:
120g butter, softened
260g smooth peanut butter
3tbsp milk
250g icing sugar
Method:
1) Preheat the oven to 180C, then grease and line a Brownie tin. Next, melt the butter in the microwave, then set aside and add the chocolate. Leave to stand for a few minutes, then stir together until melted and gooey.
2) Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each, but be sure to pour it around the side of the egg mix so as not to knock out the air. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
3) Add the flour, cocoa powder and salt and stir until fully combined, then pour the mixture into the prepared tin. Bake on the middle shelf of the oven for 25–30 minutes, then set aside to cool.
4) In the meantime, make your frosting. Place the butter and peanut butter into a bowl and beat with an electric mixer. Gradually sift in the sugar, then add the milk one tablespoon until all of the sugar is incorporated and the frosting is thick and spreadable. Beat for at least 3 minutes to make it light and fluffy.
5) Once your Brownies are cool, spread the frosting on top and cut into squares. Serve with a mug of tea and enjoy!
