Wednesday, 6 February 2013

Decadent Double Chocolate Peanut Butter Brownies

Although these may not have been the prettiest treats I've ever produced, they were absolutely delicious! So chewy and the peanut butter and chocolate just work together perfectly.


I adapted the recipe from Rachel Allen's Cake Diaries.

Double Chocolate Peanut Butter Brownies
225g dark chocolate, broken into pieces
225g butter
300g caster sugar
3 eggs, beaten
75g plain flour
1 tsp baking powder
100g white chocolate, broken into pieces
200g crunchy peanut butter

  1. Preheat the oven to 180⁰C and line the base and sides of a 20cm square tin with baking paper.
  2. Place chocolate and butter in a heatproof bowl and set of a saucepan of simmering water. Stir occasionally until just melted, then set aside.
  3. In a separate bowl, whisk together the sugar and eggs for a few minutes until pale and light.
  4. Pour in the melted chocolate and continue to whisk until thickened.
  5. Sift in flour and baking powder, folding in just to combine.
  6. Pour the mixture into the prepared tin then scatter over the white chocolate pieces.
  7. Dot the peanut butter in heaped teaspoons across the batter, swirling them with a skewer.
  8. Bake in the oven for 30-35 minutes or until soft in the centre. The cake should wobble slightly when you gently shake the tin.
  9. Allow to cool completely in the tin before cutting up and serving, as the brownies tend to fall apart otherwise.
I must admit, I misread the recipe and melted the white chocolate with the dark, but they were delicious anyway!

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2 comments:

  1. Chocolate + Peanut butter = HEAVEN!!!!

    ReplyDelete
  2. I tasted these and can vouch for the fact that they were amazing!

    ReplyDelete

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