Peanut butter brownies
By Birgitta
Keep these small. They're really, really, really quite rich.
The recipe originally from 'The Boastful Baker'.
- 36
Ingredients
- 240 g chocolate (mostly dark, I used 200 g dark and 40 g milk chocolate)
- 115 g unsalted butter
- 4 tbsp cocoa powder
- 3 large eggs
- 250 g sugar
- 2 tsp vanilla extract (you can use vanilla sugar instead)
- 4 tbsp peanut butter
- 1/2 tsp salt
- 150 g flour
- 200 g Reese's Peanut Butter Cups (about eight cups)
Preparation
Step 1
Start by peeling off the paper from the Peanut Butter Cups and freeze them in a plasic bag for a few hours. Then chop into coarse pieces.
Heat the oven to 175°C. Butter a pan or line it with baking paper - mine is about 20 cm square so use something similar in size to that.
Dice the chocolate and butter and melt together in the microwave or over a waterbath. Stir in the peanut butter and stir until smooth. Add cocoa powder.
Beat the eggs with the sugar, vanilla and salt and add the chocolate mixture. Fold in the flour and last, the chopped Peanut Butter Cups.
Spread into your prepared pan and bake for 30-35 minutes. A skewer inserted in the middle should come out mostly clean, but don't overbake them, either. Leave to cool completely before cutting into small squares. Keep them cool, I recommend freezing them.