Salted peanut butter brownie
- Makes 8
Here's how to make a rich and chocolately teatime treat
Published:
Recreate your favourite restaurant desert in the comfort of your home with this mouth-watering recipe!
Ingredients
- Soft brown sugar 300g
- Dark chocolate with at least 70% cocoa 150g
- Salted butter 150g
- Large free-range eggs 3
- Ripe bananas, mashed 3
- Self-raising flour 110g, sifted
- Baking powder 1 tsp
- Vanilla ice cream to serve
For the peanut butter batter
- Melted butter 35g
- Icing sugar 40g
- Peanut butter 120g
- Handful of crushed salted peanuts for topping
Method
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Step 1
Break up the chocolate into rough pieces and add to a saucepan with the sugar and butter, then melt over a low heat, slowly mixing now and then to ensure nothing is sticking and the sugar is dissolving. When you have a cohesive mix, set it aside to cool a little.
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Step 2
In another bowl beat the eggs with the ripe mashed bananas, then add it to the cooled chocolate mixture. Pour in the sifted self-raising flour and the baking powder. Don’t over stir, but make sure everything is combined and you have no traces of flour.
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Step 3
Pour into a greased and lined 8 x 12-inch brownie tin.
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Step 4
In a bowl, combine the melted butter, peanut butter and icing sugar.
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Step 5
Drop dollops of the salty sweet batter over the brownie mixture and draw through with a skewer or the end of a knife to create a swirly effect. Finish off the brownies by sprinkling over a handful of crushed peanuts.
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Step 6
Bake the brownies in the oven that’s been preheated to 180°C/Gas Mark 4 for 15-20 minutes. Once they are cooked, they should have risen a little, have a sponge-like feel and a skewer should come out almost clean.
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Step 7
Serve warm with a scoop of vanilla ice cream.
Recipe and image courtesy of Gemma Simmonite, chef and co-owner of Gastrono, gastrono-me.co.uk.