Peanut Butter Brownies

Recently tried these at a A Spot for Joe mmm. Had to come home and try to make them. This is my first attempt, and very well received at a workshop today, so will try it out on my knitting group. The peanut butter cuts through the sweetness of the brownies. I used the  brownie recipe posted previously but included it again with the steps for adding peanut butter. I was a little worried that it would melt too quickly so placed heaped teaspoons of peanut butter onto a tray covered with kitchen parchment and froze them for awhile, I do not think this is an essential step but it does help when you need to spread the brownie mixture over the top. Having experimented with big blobs of peanut butter I think heaped teaspoons are a better size.

Brownies

Ingredients for large tray/full quantity 250 gms butter 400 gms dark chocolate/2 large blocks – I prefer 70%cocoa 4 eggs 2 cups castor sugar 2 cups plain flour 1 tablespoon vanilla extract (not essence) 2/3 cup crunchy peanut butter

Ingredients for small tray/half quantity 125 gms butter 200 gms dark chocolate /1 large block – I prefer 70%cocoa 2 eggs 1 cups castor sugar 1 cups plain flour 2 teaspoons vanilla extract (not essence) 1/3 cup crunchy peanut butter - approx

Method

If time permits put heaped teaspoons of peanut butter onto a tray covered with kitchen parchment and froze them for awhile.

Grease and line tin. 
Use a large slice tin for full quantity. I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep. For a half quantity I use a square cake tin 18cm wide, 18cm long and 4cm deep.

Place chocolate and butter in glass bowl and melt in microwave. Use medium heat. It should take about 3 minutes. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well, then add vanilla, flour and eggs. Mix well

Place half the mixture into a greased and lined tin and spread.

Drop heaped teaspoons of peanut butter over the brownie mixture.

Spread reamaining brownie mixture over the the top of the peanut butter and brownie mixture. Be careful not to break up the peanut butter as you want it to stay in blobs.

Bake at 160 deg C until firm on the edges and slightly soft in the middle. It will take about 40-60 minutes depending on the depth of the tin and the size of the batch. 

Allow brownies to stand for 10 minutes and then lift out and place on cooling rack and allow to cool completely before cutting.

Cut up brownie and place in an airtight container or jar.

Serve with a dust of icing sugar. 

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