Thursday, 29 October 2009

Peanut Butter Brownies

I seem to be baking an aweful lot these days. The day before yesterday I had a go at making macarons, I will post that recipe after the weekend, the other day I made peanut butter cookies, and today I made brownies. I have never made proper brownies before, although I have made the Swedish version - sticky cake, a sticky chocolate cake, plenty of times. Maybe I will post a recipe for sticky cake after the weekend too... we'll see.

Anyway, since I have never made proper brownies before I didn't have a recipe. I looked through numerous recipes, and finally found THE ONE. Martha Stewart's Chocolate-Chip Brownies. However, as always I didn't have all the ingredients, namely the chocolate-chips. But I had a jar of peanut butter, I was planing on using some of it for a new batch of Ashley's Peanut butter cookies... I think you understand where this story is heading... I substituted the chocolate-chips for peanut butter.

Peanut butter brownies
(Adapted from Martha Stewart)
Makes 16

113 g butter
2,3 dl (1 cup) flour, leveled
½ dl cocoa powder
½ tsp baking powder
½ tsp salt (only if you use unsalted butter)
2-3 tbsp peanut butter
220 g chocolate, chopped
3 dl sugar
3 large eggs

Pre-heat your oven to 180° C. Line a 22 x 22 cm large baking pan with parchment paper. Grease the paper with some butter.

Melt butter and chopped chocolate in a bain-marie (also known as a water bath). When melted, mix in the peanut butter. Add in the sugar, mix to combine. Add in the eggs, be sure to stir continuously so that the eggs don't turn into scrambled eggs.

In another bowl, mix the dry ingredients.

Mix the wet ingredients with the dry ingredients. Be careful not to overmix. Stir just enough to combine.

Pour the brownie mixture in the baking pan. Bake for 50-60 minutes. To check if the brownie is done, insert a toothpick into the cake. If the toothpick comes out with only a few moist crumbs attached, it's done.

Cool in the pan for 30 minutes.

Using paper overhang , lift brownies out of the pan. Allow to cool completely on a rack, still in paper. When cool, cut the cake into 16 pieces. Store in an airtight container for up to 2 days. Or freeze for up to 3 months.


Anonymous said...

Ooh, these look yummy :)

Susanne said...


Anonymous said...

ser så gott ut!!!