I am so excited to be sharing this post this evening – hand on heart, these will be the best brownies you’ve ever tasted! The peanut butter makes them, but obviously you can omit it – they will still be ridiculously rich and gooey. I made these for the first time for my birthday, to take into work and they were very well received. I need to make them again! The image above is the recipe I tried the previous year – this one is miles better, so good I forgot to take a photo.
This recipe makes 24.
· 200g dark chocolate
· 100g softened unsalted butter
· 250g caster sugar
· 4 eggs
· 1 tsp vanilla essence
· 60g plain flour
· 60g cocoa powder
· 3 tsp crunch peanut butter
· Preheat the oven to gas mark 5
· Break up the dark chocolate and melt in a bain marie. Remove and leave to cool
· Combine the butter and sugar in a bowl, mixing until fluffy. Add the eggs and vanilla essence
· Spoon in the melted chocolate and stir. Add the flour and cocoa powder, combine
· Spoon the mixture into a lined or greased tin (I used two small loaf tins) and spread evenly
· Melt the peanut butter in the microwave for about 20 seconds and pour on the top, swirling into the mixture with a palate knife
· Cook for 25 minutes, or until firm to the touch. The chocolate will continue to cook, even when out of the oven, so don’t worry if they are a bit fudgy
· Leave to cool on a wire rack, before cutting into squares
These brownies will last for three-four days in an airtight container, but I don’t think anyone could keep them that long!
Please let me know if you try this, or any of my other recipes.
Love, Lucy xx