Inspired by our friends Stateside - who will be celebrating Independence Day today - this recipe contains Duerr's smooth peanut butter that is made with the finest American peanuts.
Duerr's sent me a jar so I could give it a go and now I am sharing the recipe with you guys too!
(but not the brownies. I don't share brownies!)
Peanut Butter and Chocolate Brownies
Ingredients
for the brownie mix100g dark chocolate
100g butter
175g sugar
1tsp vanilla extract
3 eggs, beaten
4tbsp milk
175g plain flour
1/2tsp baking powder
for the peanut butter 'swirl'
50g butter
150g Duerr's Peanut Butter
100g icing sugar
1tsp vanilla extract
preheat the oven to 180C/160C fan/GAS4
line a 20cm x 20cm tin with non stick paper OR use a foil tray (much easier and less washing up... my tray was slightly bigger 23cm x 23cm and worked just fine)
to make the brownie mix
Melt the chocolate and butter in a large boil over a saucepan of simmering water (or in the microwave). Stir in the sugar and vanilla, then the eggs and the milk.
Add flour and baking powder and mix thoroughly.
to make the peanut butter swirl
Melt the butter in a small saucepan then add the peanut butter and vanilla. Stir in the icing sugar.
Spread half the chocolate mix into the tin than place spoonfuls of the peanut butter mix over the top (use about half) Top with remaining chocolate mix and more dollops of peanut butter mix. Use the back of a knife to gently 'swirl' the two mixes together.
Bake in the oven for approx 25mins until just set. Leave to cool in tin before cutting into portions.
These actually tasted better the next day when the brownie had had time to settle - serve with a glass of milk for a tasty teatime treat or with some cream or ice cream for a super indulgent dessert.
I will leave you with some unadulterated foodie porn...
Duerr's very kindly sent me a jar of peanut butter and this fab recipe. No other payment was received for this post. All photos and brownies are MINE!!!!
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