Okay…I’d love to take full credit for these brownies but the original recipe comes from an Instagram friend of mine, “busykitchenmum”. Her website is www.busykitchenmum.com. If you click on the link, it should take you to the original recipe. When I came across her brownies on Instagram, there was just something about her photo that said “bake me”… and I am so glad I did. They really are very moorish and delicious.
I have made some changes to the recipe, and am going to be quite specific about two key ingredients. I use Whittakers Creamy Milk chocolate and Pic’s peanut butter. I find the Pic’s peanut butter is runnier than others, and maintains it’s texture a lot better once the brownies are cooked. My kids like a mixture of crunchy and smooth peanut butter, so I use about 1/2 and 1/2.
I also use self-raising flour which I think gives it a chewier texture.
The end result should look like this…. it will sink a bit in the middle, but that is all good, trust me.
I have written the recipe up again for you, with my changes included. If you make it and like it, please visit her page or Instagram account and thank her, she would love you for it.
- 180g(2/3 cup) smooth peanut butter
- 100g milk chocolate, chopped
- 250g butter
- 2 cups sugar
- 4 eggs
- 1tsp vanilla essence
- 215g(1½ cups) self-raising flour
- 90g(3/4 cup) cocoa powder, sifted
- Melt the peanut butter and chocolate in a pot over low heat, set aside.
- Melt the butter and the sugar in a saucepan until melted. Let this cool a little(30 minutes), then beat in the cocoa, eggs and essence, beating until the mixture becomes glossy.
- Beat in the flour.
- Pour mix into a large tin, mine is 13x9 inches and spoon big blobs of the melted peanut butter and chocolate on top.
- Run a knife thorough the mix to create a swirling effect.
- Bake for about 35- 40 minutes at 170°C.
Sometimes I use a microwave to melt the peanut butter and chocolate, this will work fine.