Tuesday, September 03, 2013
EAT: PEANUT BUTTER BROWNIES
MAKES 24 | PREP 15 MINS | BAKING 50 MINS | VEGETARIAN
These are sometimes food. Actually, really rare food. Eaten with caution because they have a zillion calories. But oh so peanut butter good! This brownie has the works - fat and sugar. Loads of it. Look away if you're trying to be good.
180g butter (I use dairy free margarine)
150g dark eating chocolate, chopped
1 3/4 cups (385g) caster sugar
4 eggs, lightly beaten
1 tsp vanilla essence
3/4 cup (110g) plain flour
2 tbsp self-raising flour
1/3 cup (35g) cocoa powder
50g dark eating chocolate, chopped, extra
1/3 cup (95g) crunchy peanut butter
1 Preheat oven to moderately slow (160 degrees celcius). Grease a 20cm x 30cm lamington pan; line base and sides with baking paper.
2 Melt butter and chocolate in medium saucepan, stir over low heat, without boiling, until mixture is smooth; cool until just warm.
3 Stir in sugar, egg and essence, then sifted flours, cocoa and extra chocolate.
4 Pour mixture into prepared pan, Drop small spoonfuls of peanut butter into the chocolate mixture and swirl through the mixture with a knife.
5 Bake in moderately slow oven for about 50 minutes or until firm; cool in pan. Cut into 24 pieces.
Recipe from House & Garden, Hand Crafted: Beautiful Things to Create At Home.