Much like marmite I find peanut butter is very much a “you either love it or you hate it” kind of spread. Of the lovers, some like it crunchy, others prefer it smooth, but whatever the texture preference, all will be glad to hear that today is National Peanut Butter Lovers Day.
In celebration, many may simply run to the toaster to make warm peanut butter on toast, but with baking what I’m known for, it was only right that I used peanut butter in some form of kitchen creation.
I’m no stranger to baking with peanut butter as you will see from some of my previous posts, but there is one thing missing and that’s the chocolate brownie. As soon as I got the idea in my head it wasn’t long before the warm chocolatey, peanut buttery slab of heaven was ready to be tasted. Needless to say it didn’t last the hour and 30 minutes it took to make: I never knew I was friends so many peanut butter lovers. It seems I chose well!
Makes 16 squares
Preparation time | 30 minutes
Baking time | 1 hour
115g unsalted butter, cut into small pieces, plus more for pan
160g good-quality dark chocolate chocolate, coarsely chopped
85g all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
150g granulated sugar
3 large free-range eggs
2 tsp pure vanilla extract
4 tablespoons unsalted butter, melted
65g confectioners’ sugar
100g smooth peanut butter
1/4 tsp salt
1/2 tsp pure vanilla extract
Preheat oven to 180 degrees C and line a greased 8-inch square baking pan with parchment paper, allowing 2 inches to hang over sides.
To create the batter, put butter and chocolate in a heatproof medium bowl set over a pan of simmering water and stir until melted.
While this cools whisk together flour, baking powder, and salt in a separate bowl, and set aside.
Then add the sugar and eggs into the cooled chocolate mixture, whisking to combine. (remember to ensure the chocolate is cool so the eggs don’t begin to cook). Stir in the vanilla then add the flour mixture folding until well incorporated.
For the peanut filling, stir together butter, icing sugar, peanut butter and vanilla into a bowl until smooth.
Pour 1/3 of the chocolate batter into the prepared pan spreading evenly into the corners. Place 4-6 spoonfuls about 1 inch apart on top of the batter. Follow this process with the remaining chocolate batter and place the rest of the peanut filling on top.
With a butter knife, gently swirl the filling into batter, starting from the top corner and running the knife lengthways in an ‘S’ shape. Bake for about 45 minutes then let it cool slightly in pan, about 15 minutes. Lift out brownies and let cool completely on a wire rack before cutting into squares.