Peanut butter brownie

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Today I want to share a simple recipe for incredibly addictive dessert that will help you exercise your strong will! This time we'll prepare a chocolate brownie enriched with some peanut butter and crispy peanuts.

Peanut butter enhances chocolate flavour beautifully. Peanuts are nicely crispy and provide great contrast to brownie's texture. A simple and quick to make dessert that will delight any chocolate and peanut lover.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a 24 cm x 24 cm baking tin)

  • 200 g butter
  • 200 g dark chocolate (72%)
  • 50 g cocoa
  • 100 g all-purpose flour
  • 3 eggs
  • 200 g brown sugar
  • 200 g peanut butter
  • 100 g chocolate chips
  • 100 g unsalted roasted peanuts

Method

  1. Put a heatproof bowl over a pot with a small amount of boiling water. Put 200 g cubed butter and 200 g dark chocolate (72%) into it. Heat contents of the bowl over low heat, stirring constantly, until fat and chocolate form a uniform, thin liquid. Once it happens, take bowl off heat and set it aside to cool completely.
  2. Sift 100 g all-purpose flour and 50 g dark cocoa powder through a fine sieve to remove any lumps. Stir through the dry ingredients until cocoa gets evenly distributed and set them aside for a moment.
  3. Put 3 large eggs at room temperature into a separate, large bowl and add 200 g light brown sugar. Beat the contents of the bowl with an electric mixer at full speed, until sugar dissolves completely, and eggs double up in volume and become light and thick. It will take a while, so be patient. Beating eggs well will give our brownie tender texture, so it's worth making an effort here.
  4. Once you've got the right texture, add cool melted chocolate to eggs. Combine the contents of the bowl with a silicone spatula, only until they form a uniform, dark, but still fluffy mixture.
  5. Add dry ingredients to the eggs. Do it in two batches, a few tablespoons at a time, and combine the ingredients each time with a spatula, only until you can no longer see dry powder.
  6. Finally, add 100 g dark chocolate chips and 100 g roughly chopped roasted peanuts. Stir through the contents of the bowl until they get evenly distributed.
  7. Transfer ready batter into a square baking tin, 24 x 24 cm, lined with baking paper. Spread it in an even, thin layer across the whole surface and even out the top. Batter will be quite thick at this stage!
  8. Put 200 g peanut butter into a microwave oven for 40-50 seconds to melt it. Pour 200 g heated peanut butter on top of cake and stir through the top with a wooden skewer to create a pretty, irregular pattern.
  9. Bake brownie in an overn preheated to 180 deg C, no fan, for 25-30 minutes, until it raises slightly, and the top firms up. Take brownie out of the oven then and set it aside in the baking tin to cool slightly. Put it into a fridge for at least 3 hours next, to set completely.
  10.  Enjoy!

Approximate nutritional value 

100 g 

  • 523 kcal
  • Carbs: 38 g 
  • Fat: 36 g
  • Protein: 12 g
  • Fibre: 4 g

1 slice (recipe makes 32 slices)

  • 204 kcal
  • Carbs: 15 g 
  • Fat: 14 g
  • Protein: 5 g
  • Fibre: 1 g

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