James Morton's peanut butter brownies
Recipe: peanut butter brownies
This recipe was inspired by the delightful Rachel Allen. When I complimented her on her recipe, she recommended I didn’t bake them for any school fairs, because she had been knocked back due to the presence of peanuts in the past. Fair advice. Still, these are great to make in a hurry.
Ingredients
- 100g softened, unsalted butter
- 150g crunchy peanut butter
- 150g caster sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 100g self-raising flour
- 50g unsalted peanuts
- 100g dark chocolate, chopped
Serves: 4 Difficulty: Medium Time to cook: 40 mins
Method
Makes enough for one 8 inch square tin 1 Preheat your oven to 170C/150C fan/Gas Mark 3. Stuff a ripped-off square of baking paper into an 8-inch square tin. 2 In a large bowl, beat the butter, peanut butter and sugar together until paste-like. There is no need to cream as you would for a cake. 3 Add the egg and vanilla and beat until combined. Again, there is no need to develop air. 4 Add the flour, peanuts and chopped chocolate, stirring gently to combine. Dollop the mixture into your cake tin and spread out to the edges, for it should be quite tough. 5 Bake in the oven for 25-30 minutes or until golden brown on top and moderately resistant when pressed. A skewer inserted should come out clean.