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Chewy, fudgy chocolate brownies with crunchy peanut butter flavour

Peanut Butter Brownies

Chewy, fudgy chocolate brownies with crunchy peanut butter flavour
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 16 brownies
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Ingredients
  

  • 3/4 cup all-purpose flour (90 gms)
  • 1/4 tsp baking powder
  • 1/4 tsp salt if using unsalted butter
  • 6 tbsps unsalted butter, at room temp (85 gms)
  • 4 tsps chunky or creamy peanut butter, lightly heaped
  • 170 gms dark cooking chocolate (70% to 75%, finely chopped)
  • 1/4 cup cocoa powder (20 gms)
  • 2 eggs (see notes)
  • 3/4 cup caster sugar (140 gms)
  • 1/2 tsp vanilla extract

Instructions

  • Sieve the flour, baking powder and salt in a bowl and set aside.
  • In a bowl placed over a pot of simmering water, melt the butter, peanut butter, chocolate and cocoa until you have a smooth mixture. If a few lumps of chocolate remain, take the bowl off the heat and stir till melted through, do not over heat the mixture. Let it cool for a few minutes.
  • Meanwhile, preheat the oven to 175 C. Grease an 8x8 baking dish and line with baking paper, leaving a little overhang for easy removal. Grease the paper too.
  • Beat the eggs, sugar and vanilla in a large bowl till pale and thickened, about 4 minutes. This is where you’re ensuring a crust forms, so beat away! An electric mixer will get the best results.
  • Add the cooled chocolate mixture to the egg mixture and beat again till combined.
  • Finally add the flour mixture and fold gently to combine. The batter will be thick, almost like frosting!
  • Spoon into the prepared dish, and smoothen the top. Bake for 20 minutes, or until a toothpick poked in the center comes out with moist crumbs but no wet batter. Brownies continue to cook as they cool, so don't overbake them.
  • Let the brownies cool in the tin for 20 minutes, then remove using the overhang of the baking paper and set on a wire rack. Slice into 16 equal pieces when completely cool. Store in an airtight tin at room temperature for 4 to 5 days, or in the fridge for 10 days. You can even freeze them for a month. Happy baking!

Notes

*I like my brownies fairly dark and not too sweet. I use 70% chocolate, although you can use a milder one if you prefer, as well as increase the sugar to 1 cup for sweeter brownies.
*Here is my eggless brownie recipe, although I have not tried a peanut butter version of that one.