This weekend, I made my first ever batch of brownies, but not just any old brownies, peanut butter brownies! After finding out that March 1st was National Peanut Butter Lover’s Day, it would have been rude not to celebrate with this delightful creamy spread!
I was really surprised at how quick and easy these were to make and I have to say, they tasted absolutely amazing. Beware though, they are very moreish!
Recipe adapted from BBC Good Food.
Makes roughly 16 squares
- 225g Crunchy Peanut Butter
- 200g milk chocolate (or dark chocolate) broken into pieces
- 280g light brown sugar
- 3 eggs
- 100g self raising flour
1. Preheat oven to 180C/160C fan/gas mark 4. Line a square baking tin with baking parchment.
2. Keep aside 50g of the peanut butter and 50g of the chocolate for decorating later.
3. Over a low heat, melt the remaining peanut butter, chocolate and all of the brown sugar in a pan and stir occasionally.
4. When the sugar has just about melted, bring the pan off the heat and use a wooden spoon to beat in the eggs one by one.
5. Add in the flour, give it a good mix and then pour the mixture into the tin.
6. Melt the reserved 50g of peanut butter in the microwave for 40 seconds until it is runny. Drizzle over the brownie mix and then bake in the oven for 25-30 minutes. (You should see the brownie form a crust yet still look slightly uncooked in the middle. Keep a close eye.)
7. Once you have removed the brownie from the oven, melt the reserved 50g of chocolate pieces in the microwave for 30 seconds. Drizzle this over the brownie and leave to cool. (Waiting for this to cool seemed like forever but make sure you give it a good 20 minutes.)
8. Cut into squares and enjoy with a cup of tea, or warm with ice cream.