Peanut butter Brownies

Tahini and chocolate are two of the most blissful flavour combinations.

Since the very beginning we get on well with brownies. We like the tase of intense, dang fudgy and rich cakes. This is the kind of recipe which makes you think that calories don’t really matter anymore. We are introducing you to basically the best brownie we’ve ever eaten. Rich, gooey, sugary and lightly salty thanks to the peanut butter that gives a nutty twist to the cake. We’ll have it with a big glass of cold milk. Have a good day!

Timeless tahini halva brownie from Ottolenghi and the peanut butter swirled ones from Smitten Kitchen inspired us to create this ultimate version.

Ingredients

Peanut butter batter:

• 190 g smooth peanut butter
• 135 g sugar
• 1 large egg
• ½ tsp vanilla extract
• big pinch of kosher salt

Brownie batter:

• 250 g unsalted butter, cut into 2-cm cubes
• 250 g dark chocolate (70-75% cocoa solids), broken into 4-cm pieces
• 4 large eggs
• 250 g caster sugar
• 120 g all-purpose flour
• 30 g Dutch-processed cocoa powder
• 1 tsp kosher salt

Method

1. Make peanut butter batter: Whisk all ingredients in a bowl until smooth.
2. Preheat the oven to 400°F/200°C. Grease your chosen pan and line with parchment paper, then set aside.
3. Place the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Leave for about 2 minutes to melt, then remove the bowl from the heat. Stir until you have a shiny sauce and set aside to come to room temperature.
4. In a large stand-mixer bowl, whisk the eggs and sugar until pale and creamy. Gently fold the chocolate mix into the eggs – do not overwork the mix! Then fold in the flour, cocoa and 1 teaspoon of salt.
5. To assemble brownies: Spread a thin layer of brownie batter (about 1/3 of total batter, but no need to be exact) in bottom of prepared baking pan. Dollop peanut butter batter all over in big spoonfuls. Dollop remaining brownie batter in pan, aiming, if you can, between the peanut butter dollops. Use a butter knife to swirl the batters together.
6. We like to sprinkle extra chocolate chips all over.
7. Bake for about 23 minutes, until the top is crisp and the middle still has a slight wobble and is gooey inside: check after 18 minutes. The brownies may seem a bit undercooked at first, but they will firm up as they cool down. Set aside for 30 minutes and cut the baked brownie into 16 pieces and serve warm-ish or at room temperature.

Enjoy, comrades!