The peanut butter craze continues. This will be my last peanut butter recipe because I ran out of it and I’ve eaten enough peanut butter baked goods for the past few days that I’m getting tired of it. This brownie is made for peanut butter lovers. I’ve just swirled loads of peanut butter onto a rich dark chocolate brownie.
One thing I dislike about baking is the washing up. I’m always a fan of recipes that does not require the use of a mixer. I mean the Kitchen Aid is an excellent machine to use, but it’s so heavy and I’m just lazy to carry it out of the cabinet, wash it, dry it and place it back. So I’m pro-mixing method. Hence, I am in love with this recipe.
I used Lindt 90% dark chocolate for most of my brownie recipes. This is because brownies require quite a large amount of sugar to get a nice graze on the top. I find that using 70% dark, the brownie turns out quite sweet hence I prefer to use 90% dark. But if you fancy sweeter brownies, feel free to use 70% dark.
Nutrition per brownie (serves 20)
- 120g unsalted butter
- 120g 90% dark chocolate
- 150g caster sugar
- 125g plain flour
- 60g cocoa powder
- 3 large eggs
- 200g peanut butter (commercial ones)
Preparation time: 10-15min
Baking time: 25-30min or when the skewer comes out clean
- Preheat the oven to 170 degrees
- Grease a 23x20cm rectangular cake pan or line it with parchment paper
- Using a microwave safe bowl, melt the butter and chocolate in 30 seconds burst, stirring it in between until smooth. Be careful not to over head the chocolate or else the mixture will separate
- Whisk in the caster sugar until completely combined. Don’t worry if the mixture looks grainy
- Add in the eggs one at the time and whisk it until a smooth uniform mixture is formed
- Sieve the cocoa powder and plain flour into the mixture and fold it in gently until a thick batter is formed
- Melt the peanut butter in the microwave oven – takes about 30 seconds. This is to make it easy to swirl
- Pour the brownie batter into the cake pan then add the slightly melted peanut butter on top of it
- Using a knife, gently swirl the peanut butter onto the brownie mixture
- Place the cake pan into the oven and bake it for about 25-30min. I usually use a skewer to determine if the cake is ready instead of following the timer. Use a skewer and poke it in the middle of the brownie. If a wet batter comes out, the brownie is not yet ready. If a few moist crumbs comes out, the brownie is ready
- Leave the brownie out to cool
Try not to cut the brownie while it is still warm because it will crumble and fall apart. Best to let the brownie cool down completely before serving. Brownies actually tastes better the next day and I like to leave it overnight in the refrigerator before cutting it up. Hope that you’ll enjoy the brownies as much as I did!