Peanut Butter Brownies Recipe
Peanut butter and chocolate are a match made in heaven, a brownie that tastes like the little peanut butter cups...
Ingredients
| 110g | good quality Fairtrade organic chocolate - 70% cocoa solids |
| 110g | unsalted butter |
| 80g | organic plain flour |
| ½tsp | baking powder |
| ½tsp | Steenbergs Organic natural sea salt |
| 150g | unrefined caster sugar |
| 100g | light brown sugar |
| 2 | free-range organic eggs (medium) |
| 1 tsp | Steenbergs organic Fairtrade vanilla extract |
| 140g | crunchy peanut butter (no added sugar!) |
Method
- Grease a metal baking tray with a pastry (or paint) brush; turn the baking tray upside down after greasing to allow any excess oil to drain away. Heat oven to 180°C.
- Melt the gorgeous chocolate with half the butter in a double boiler, then stir and combine. Let this cool for a few minutes.
- Sift the plain flour, baking powder and salt into a large bowl.
- In a separate bowl, beat the remaining butter with the caster sugar and light brown sugar until pale & fluffy. Add the eggs, 1 by 1, beating after each addition. The mixture should have consistency of mayonnaise. Add the vanilla essence and fold in the flour.
- Don't overmix.
- Halve the mixtures. To one half add the melted chocolate and to the other the peanut butter. Now, tip in the peanut butter mixture into the pre-greased pan and spread flat with a spatula; then spread the chocolate mixture over the top and flatten.
- Bake for 20 - 25 minutes, or until just set in the middle - a wooden skewer inserted into the centre should come out with just a few moist crumbs on it. Don't overbake. Leave to cool completely in the pan before cutting into squares and serving.
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