Friday, 14 October 2016

Chocolate Peanut Butter Brownies.

These Chocolate and Peanut Butter brownies are without a doubt the most AMAZING brownies I have ever concocted and possibly... even the most AMAZING brownies I have ever eaten in my entire life. Yes, in my ENTIRE life! And yes, I am being deadly serious so I do apologize for tooting my own horn but, needs must and I really must emphasise that anyone reading this blog post MUST run into their kitchen right now; bake these brownies immediately and gobble them up straight away without leaving a single chocolaty crumb! They have such a fudgy, moist, decadent centre with the richest most intense chocolate flavour and a subtle essence of peanut butter. There is really nothing more you could ask for of a good brownie. It is also optional to serve these warm with the simplest, creamiest, most peanutbuttery peanut butter ice cream the world has ever seen if you so desire but, honestly the brownies speak; or more so scream and shout from the rooftops; for themselves as they are utterly delicious and I have eaten enough of them now to pile on plenty of extra cocoa and peanut butter filled pounds to keep me all snuggly and warm through Autumn and Winter. 


Makes one 27 x 20 cm tin full of sweet, luxurious, squidgy chocolate peanut butter brownies to make your mouth water and get your teeth stuck into!

For the Brownies:
100g unsalted butter
100g crunchy peanut butter
200g dark chocolate, at least 70% cocoa
4 large eggs
350g caster sugar
100g plain flour
50g cocoa powder

For the Topping:
50g smooth peanut butter, I love Skippy!
50g dark chocolate, melted
Salted peanuts to scatter, some crushed and some whole
Edible gold dust, optional

For the Peanut Butter and Cookie Dough Ice Cream:
340g smooth peanut butter, again Skippy is delicious!
300ml condensed milk
250ml natural yoghurt
300ml double cream
150g ready made chocolate chip cookie dough, broken into small pieces (this is available in the chilled section of both Tesco and Sainsburys alongside the ready to roll pastry)
A handful of Reeses mini peanut butter cups to stir through, optional
Salted peanuts, whole and crushed to decorate


Note. If you would like to try the ice cream or serve it alongside the warm brownie then prepare the ice cream at least the day before baking the brownies so that it has time to freeze and set. This is a very scrumptious and very simple ice cream recipe with a strong peanut butter flavour which requires no churning as it uses condensed milk which helps to prevent ice crystals forming as the ice cream freezes. 

1. To prepare the ice cream, whisk the peanut butter, condensed milk, yoghurt and double cream in a mixing bowl with an electric hand mixer until thick, smooth and creamy. Delicately fold in the Reeses mini peanut butter cups if using and the chunks of cookie dough. Pour into a freezable container and scatter with crushed and whole salted peanuts and some more cookie dough chunks. Cover and freeze preferably overnight.

2. To make the brownies; heat the oven to 180°C/ 160°C fan and grease and line the brownie tin with baking parchment.  Place the butter, peanut butter and chocolate into a small saucepan and heat over a low heat until fully melted, stirring now and again until smooth. Allow this to cool.

3. In a mixing bowl, whisk the eggs and caster sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate and peanut butter mixture and sift over the flour and cocoa, folding together until fully combined.

4. Pour the brownie mixture into the lined tin and melt the 50g of topping peanut butter in the microwave briefly. If it melts you can drizzle it over the top however, my peanut butter did not melt completely so I just swirled my softened peanut butter into the top of my brownie using the back of a teaspoon which looked quite nice. Bake for approximately 35 mins and then cool in the tin until cold before drizzling with the melted dark chocolate; scattering with the salted peanuts and cutting into squares. A dusting of edible gold lustre also makes the brownies look lovely and fancy and would be the perfect edition if you decided to package these up as a gift for somebody's birthday or Christmas present. I actually packaged a stack of 4 brownie chunks into little cellophane packets for my brothers birthday on Monday which looked gorgeous and rustic tied with a bow of brown string.

Thank you for reading!

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