Chocolate peanut butter brownies.
by Gypsy and the Botanist
One of my favourite sweet combinations has always been chocolate and peanut butter: rich chocolate, spiked with salty peanuts. I’m not going to lie, I think nutella AND peanut butter is pretty amazing, straight from the source: the respective jars. But for something more respectable, I present to you, the chocolate peanut butter brownie. These are dense, rich, sweet, salty, and crunchy. Eaten straight, or even better, served warm with some vanilla bean ice cream.
300g good quality dark chocolate
80g unsalted butter
A few tablespoons of peanut butter
300g caster sugar
1/4 tsp salt
100g sour cream
60g plain flour
2 tsp baking powder
100g good quality dark chocolate, roughly chopped
300g salted peanuts, roughly chopped
Preheat the oven to 180C. Grease and line a rectangular cake tin.
Melt the 300g chocolate, peanut butter, butter and sugar in a pan, for approximately 10 minutes until combined. Allow to cool.
Beat the cooled chocolate mixture on a slow speed. Add the eggs, one by one, until combined. Add the flour, baking powder and salt, until combined. Add the sour cream, the salted peanuts, and remaining chocolate.
Spoon this mixture into a cake tin, and bake for approximately 40-60 minutes, or until set. Allow to cool, then remove from the tin, and cut into squares. Dust with sifted cocoa, and top with extra chopped salted peanuts.