Wednesday, 22 May 2013

Peanut butter layer brownies



I'm hoping this recipe concludes my blogging obsession with peanut butter EVERYTHING. I absolutely loved making these brownies and they really hit the spot when I needed my peanut butter fix but thankfully Reese's peanut butter cups/bars/bites are readily available in the UK now so I think I need to divert my baking attention!

These brownies were made using my standard brownie recipe and topping it with a layer of creamy peanut butter filling. I used crunchy peanut butter this time around but I'd try and use smooth next time and maybe add some bite in the form of pretzels or nuts on top?? Hmmm, maybe my peanut butter fetish hasn't subsided...


Brownie Recipe
  • 110g cup unsalted butter
  • 220g dark chocolate
  • 250g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100g self raising flour (you can use plain flour but I like my brownies to puff up a little)
  • 1/2 teaspoon salt
Peanut butter topping
  • 185 smooth or crunchy peanut butter
  • 110g unsalted butter
  • Pinch salt
  • 150g icing sugar (I didn't sieve mine)
  • 2 tablespoons full fat milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 160c. Line 9" square baking tin with greaseproof paper. Set aside. 
  2. Melt butter and  chocolate in a medium bowl in the microwave until melted (about 2mins) Remove from microwave and stir in sugar. At this point I reheat my sugary brownie mix for a further 45secs/1min to melt the sugar as this gives you a crackly top on your brownie.
  3. Add in the eggs one at a time, stirring until smooth after each addition. Stir in vanilla extract. 
  4. Gently fold in the flour and salt.  Pour batter into prepared pan, and bake for 30mins.
  5. While you're waiting for the brownies to cook start to prepare your peanut butter topping; Beat together your peanut butter, unsalted butter and salt until smooth and creamy (approx 2 minutes)
  6. Reduce speed and alternately add the icing sugar and milk mixing until you can no longer see white lumps.
  7. Add the vanilla extract, then increase the speed and beat until completely smooth and creamy. If it seems a little bit too dry to spread on your brownie try adding a LITTLE extra milk. Now check your brownies!
  8. Test by skewering your brownie with a toothpick - a few crumbs should stick to the toothpick to ensure you have a deep fudgy brownie.
  9. Leave to cool completely before even attempting to cut your brownie. Once brownies are cool spread with peanut butter topping and refrigerate before cutting into squares. Store in an airtight container.
    Yummy peanut butter topping pre-spreading
    The finished brownie! Cut this up small folks, you only need a small piece!
 photo liana_zps73adbf6c.png

2 comments:

  1. I love peanut butter too!!! These brownies look amazing!!

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    Replies
    1. It's like my achilles heel. I think it's bred into the american gene... ;)

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