I used to think I didn’t like brownies. I was wrong. I just didn’t like lots of the brownies I’d tasted. They were too sweet or too chocolatey or so gooey that they always left me feeling a bit sick.
Over the years, I’ve come to realise my ideal brownie. She’s on the cakey side and not too sweet. If I’m honest, she’s a bit salty (rather like myself). That’s why the recipe I’m about to share with you is one of my favourites.
The peanut butter balances the chocolate beautifully and lends a savouriness that make this brownie particularly moreish. It really is a winning combination rather like peanut butter and jelly. At least à mon avis.
Part of what I didn’t understand for years about brownies is that they serve a specific purpose. They are neither cake nor cookies. In a sense, they’re perfect for the person who wants a smackerel of something sweet but can’t be bothered to bake and frost a cake. They’re for the impatient and greedy who still want nice things to eat.
I hope you enjoy them.
115 g unsalted butter
100 g light brown sugar
100 g caster or granulated sugar
2 large eggs
1/2 tsp vanilla
65 g flour
35 g cocoa powder
1/4 tsp baking powder
1/4 tsp salt
4 tbsp + 2 tsp natural peanut butter (I use crunchy, but use smooth if you like)
Preheat the oven to Gas4/350F/180C.
Melt 115 g unsalted butter.
Mix it with 1/2 c light brown sugar and 1/2 c caster sugar.
Add the 2 eggs and the vanilla.
Sift in the flour, cocoa powder, baking powder, and salt.
Stir in 4 tbsp of crunchy peanut butter.
Pour the batter into a greased lined square pan.
Drop the remaining 2 tsp of peanut butter randomly on top of the batter.
Use a butter knife to swirl the peanut butter through the batter. It will have a nice marbled look.
Sprinkle with a bit of extra salt if you desire, then bake for approximately 25 minutes.
Allow the brownies to cool in the pan before lifting them out, cutting, and serving.