Sunday, 4 May 2014

Peanut Butter Brownies


On a cold and miserably grey day, so at least once a day if you live in Melbourne, there is almost nothing more comforting than switching on the oven and baking something yummy!

Brownies are currently one of my fav things to bake because I've become super lazy busy now that I am back at work full time and anything that can be done in one pan with minimal fuss and can warm everyone's tummies is a winner for sure. This is my all time go to brownie recipe since I discovered it a few years ago and it is proving to be reliable enough to put up with my constant adaptations.

I was actually trying to figure out a way to use up at least some of the Easter chocolate in my cupboard but nothing was really jumping out at me. Getting rid of the accumulation of Reese pieces seemed to be the next best thing.
Fudgy brownies with chunks of peanut butter goodness and an eye appealing peanut butter swirl to top it all off. How could anyone say no to that? And if they do, why are you even friends with them?

Ingredients:
250gm butter
2 cups caster sugar
4 eggs
1 tsp vanilla essence
1 1/2 cups plain flour
3/4 cup cocoa powder
3/4 cup Reese pieces
1/2 cup milk choc chips
2 tbl spoons smooth peanut butter, melted.


Method:
1. Pre heat your oven to 170°C. Line a square baking tin with baking paper.

2.. Melt the butter in a saucepan over low heat. Once completely melted. Remove from the heat and stir in the sugar until well combined. Add the eggs and vanilla essence stirring until the mixture becomes glossy.
Sift over the flour and cocoa powder. Continue to stir until the flour is well incorporated, this can take a little while.
Stir through the Reese pieces and the choc chips. Pour the batter into the prepare tin.

3. Take the melted peanut butter and drizzle some lines along the top of the batter. Use a tooth pick to drag along the top, creating a marble pattern. Place the oven and bake for 30-35 mins or until a skewer inserted comes out with a few crumbs clinging.
Cool completely in the tin.

4. Cut into bite size pieces, because these bad boys are rich. Serve.


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