Everyone will go nuts for these super nutty, extra fudgy peanut butter brownies. They’re irresistible.
I think an excess of peanut butter is a paradox but paradox or not, that was the recent situation in my pantry. I’d stocked up on peanut butter so I could make the Hyatt Regency Waikiki Chef Jae’s Peanut Butter Cookies. However, as usual, time got the better of me and my attention got diverted and here we are 9 months later with not a peanut butter cookie in sight.
On the plus side, we do have these brownies which have turned out to be a most delicious side project! It’s the combination of the milk and dark chocolate, the very generous dollop of peanut butter, the chopped peanuts and the light, crispy crust that make these brownies so extra special and so utterly irresistible. It’s almost physically impossible to stop at one. Heaven knows, I’ve tried.
These were a big hit both in the office and at home, even my husband who usually doesn’t care for peanut butter really cares for these! Super easy, with or without a Thermomix, these brownies are sure to be a hit at your house too!
Are you a peanut butter lover? What’s there an excess of in your pantry?
Makes 20 squares
Ingredients
180g dark chocolate, melted
70g milk chocolate, melted
3 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup (200g) firmly packed brown sugar
3/4 cup (110g) plain flour
1/4 cup (35g) self-raising flour
125g butter, melted
3/4 cup (195g) peanut butter
1 cup (150g) unsalted roasted peanuts, chopped
How to – Traditional
- Grease a 20cm x 30cm lamington pan; line the base and long sides with baking paper, extending the paper 5cm over sides. Preheat oven to 160C.
- Beat eggs, sugar and vanilla with electric mixer for about 3 minutes or until thick and pale in colour.
- Add in the flours, melted butter, melted chocolate, peanut butter and chopped peanuts.
- Spread mixture into prepared pan and bake for about 30 minutes or until just firm. The brownies will be done when the edges are pulling away from the side of the pan and the top is starting to crack Don’t be tempted to overcook the brownie!
- Cool the brownie in the pan and then cut into squares.
How to – Thermomix
- Grease a 20cm x 30cm lamington pan; line the base and long sides with baking paper, extending the paper 5cm over sides. Preheat oven to 160C.
- If melting the chocolate in the Thermomix, place the chocolate into TM bowl and blitz for 5 seconds on speed 9.
- Melt the chocolate for 3 minutes at 50 degrees C on speed 2. Set aside.
- Add the eggs, sugar and vanilla essence to TM bowl. Insert the butterfly and mix for 2 minutes on speed 4 or until the mixture if thick and pale in colour. Remove the butterfly.
- Add the flours, melted butter, melted chocolate, peanut butter and peanuts and mix for 10 seconds on reverse speed 4. Scrape down sides of bowl and mix for a further 5-10 seconds on reverse speed 4 until mixture is combined.
- Spread mixture into prepared pan and bake for about 30 minutes or until just firm. The brownies will be done when the edges are pulling away from the side of the pan and the top is starting to crack Don’t be tempted to overcook the brownie!
- Cool the brownie in the pan and then cut into squares.
