Peanut-butter Brownies

Wherever I go I am always asked to make a recipe up for somebody's favourite. This time it was the turn of my brothers friend JP. I really don't mind, in-fact I really quite enjoy the challenge as recipe development is one of my favourite bits of my job. Anyhow, JP loved his brownies but the problem was Dylan saw me snucking out with them and wasn't amused. So Easter Monday I made another batch. I broke my 5 month chocolate abstinence but you know what, they are bloody marvellous. All I can say is roll on May.



100g dark chocolate (minimum 50% cocoa solids), chopped
85g milk chocolate, chopped
115g unsalted butter, diced
100g crunchy peanutbutter 
300g caster sugar
1 tsp vanilla extract or vanilla bean paste
3 large eggs, beaten
100g plain flour
50g self-raising flour
30g cocoa powder
60g smooth peanutbutter
A handful of peanuts

You will also need a 23cm square baking tin, greased and lined with baking parchment

Preheat the oven to 170ºC/325ºF/gas mark 3



Combine the dark and 25g of the milk chocolate in a heatproof bowl. Add the butter and crunchy peanut-butter melt together carefully over a pan of simmering water. Stir until smooth and combined and leave to cool slightly. 

Add the sugar, vanilla and beaten eggs to the melted chocolate and butter and mix to combine. 

Sift both of the flours and cocoa powder into the bowl and mix until smooth. Fold in the remaining 60g of milk chocolate and spoon three quarters  into the prepared tin. Mix the smooth peanut-butter to the remaining brownie batter. Swirl the peanut brownie batter into the rest, sprinkle with peanuts and bake on the middle shelf of the preheated oven for 27-30 minutes. 

Leave to cool in the tin and then cut into squares. We had ours warm from the oven, with Ice cream and warm chocolate sauce.