Before I discovered Reese’s Peanut Butter Cups, I would never have thought the peanut-butter/chocolate combination could work. It wasn’t until my mum brought me a packet home from Canada (you can imagine my excitement when they started appearing over here) that I became a true convert. What I didn’t know at that point was that the peanut-butter/chocolatey goodness didn’t have to start and end with Reese’s; this combination is VERSATILE. Cue cupcakes, brownies, cookies and even hot chocolate. Life = changed.
Making peanut butter brownies is really simple, but not quite as simple as adding some peanut butter to a brownie mix. They also warrant the title ‘Student Recipe’ because they are cheap and easy to make (I used fancy pants Green and Black’s chocolate because it was left over from a present, but your bog-standard slab of Sainsbury’s basics will do the trick). So have a look at how to make the perfect peanut butter brownies, the likes of which are currently being devoured by The Fam (one of the many perks of having me home for the summer, folks).
Brownie Mix Ingredients:
200g unsalted butter
200g Caster Sugar
100g Dark Choc
1/2 Teaspoon Vanilla Essence
70g Plain Flour
30g Cocoa Powder
Peanut/Almond Butter Mix:
170g Peanut/Almond Butter Mix (me and my unsophisticated palate can’t tell the difference)
A glug of Milk
1 Tablespoon plain flour
50g caster Sugar
To make the Brownie mix, firstly, preheat the oven to 170°C. Put the butter and chocolate into a pan, and put on the lowest heat possible, stirring constantly until it’s all melted into a liquid. Leave off the heat until later.
In a separate bowl, beat the sugar, vanilla essence and eggs together for two minutes. The mixture should be a bit frothy. Pour the melted chocolate and butter into the bowl and mix thoroughly until completely combined.
Then sift the flour and cocoa into the bowl, and mix together with a wooden spoon. You now have your basic brownie mix, it really is that simple!
To make the peanut butter mix, simply mix all the ingredients together. It may take a minute or two for the peanut butter to combine, so if you’re using an electric whisk there may be milk splashing action to begin with.
Once you’ve made both mixtures, spread the main brownie mix into a foil-lined baking tray. Give it a little bang to try to get rid of any air bubbles.
Next dollop on little blobs of the peanut butter mix, trying to space them out evenly. Once you’ve done this, with the end of a spoon, swirl in the mix so that it is more of a marble effect rather than fully combined.
Bake in the oven for 18-23 minutes, depending on whether you like your brownies squidgy or cakey (I’m a fan of the squidge). Once they’re done place the baking tray on a cooling rack and leave to cool before slicing. This recipe will make around 15 squares, and also freezes well in case, for some unknown reason, you can’t eat 15 brownies within 3-4 days.