This was an awesome, amazing recipe. My sister has gotten into the habit of sending me links of recipes she comes across, with a simple word: “Yum”, which translates into “You better make this because it looks absolutely incredible”.
So last week, after a hiatus from baking and cooking, brought on by a crazy busy workload, the holidays and some travelling, I decided that it was time to get back into the kitchen.
And this was the result:
Surprisingly simple to make and oh so amazingly melt-in-your-mouth good! Peanut butter and chocolate has got to be one of the best combinations ever!
For the batter:
- 8 tablespoons unsalted butter, cut into small pieces, plus more for pan
- 50 grams dark chocolate (I used Lindt 85%)
- 100 grams semisweet chocolate (I used Lindt 65%)
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
For the filling:
- 4 tablespoons unsalted butter, melted
- 1/2 cup icing sugar
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Start off with preparing the batter:
Melt the chocolate and the butter in a bain marie, making sure that the container that has the chocolate does not touch the water of the pan beneath it.
Melt until the chocolate is nice and smooth.
While the above mixture is cooling, start preparing the dry ingredients in a separate bowl: mix the flour, baking powder and salt.
When the chocolate mixture has cooled a bit, add in the granulated sugar, the eggs and the vanilla and mix until smooth. And finally, add the dry ingredients (flour, etc.) into the chocolate mixture and mix until well blended:
Now that your batter is done, it’s time to do the filling. Very simply, mix the peanut butter, icing sugar, butter, salt and vanilla in a bowl until the mixture and smooth and creamy:
Now it’s time to put everything together. Make sure your oven is pre-heated to around 160 degrees celsius. Butter a square pan, line it with parchment paper that you also need to butter. Make sure to leave an overhang so you can take the brownie out of the pan once it’s cooled.
Start by adding a layer of the chocolate mixture (I’d say about half or more of the mixture, to make sure that you’ve fully covered the base of the pan.
Add some spoonfuls of the peanut butter mixture on top of the batter, leaving a few centimeters in between each spoonful, until the area is fully covered.
Add the remaining chocolate mixture to cover the peanut butter and then drizzle the remaining peanut butter on top, and swirl it around with a knife to get the nice shapes that you see below.
Bake the brownie for about 45 minutes until the batter has dried. Let it cool completely before cutting it into pieces (looks too pretty to cut though!)
Enjoy! These were a hit with whoever tried them!