Chocolate. Check. Peanut Butter. Check. Incredible, undoubtable flavour combination. Check. And before you read any further, my apologies for the lack of photos, some things don’t make it to photo stage they are just so tasty!
200g milk chocolate (I used half dark)
180g unsalted butter
1 cup firmly packed brown sugar
3 eggs, room temperature, lightly whisked
2 tablespoons cocoa powder
1 ¼ cups plain flour
2/3 cup crunchy or smooth peanut butter
2/3 cup milk chocolate bits
Preheat the oven to 160’C. Grease and line a slice tin, I used a 20cm x 20cm cake tin and it worked well, you can use up to a 19 x 26cm. In a saucepan melt together chocolate and butter until smooth. Stir in brown sugar and remove from heat. Quickly stir through eggs and sift flour and cocoa powder over the top of the chocolate mix and stir to combine. Pour half the batter into the cake tin and top with half teaspoons of the peanut butter. Then pour over the remaining batter. Top with chocolate bits and bake for 3 minutes. Remove from oven and using a flat bladed knife swirl the peanut butter through the batter. Return to the oven and bake for a further 30-45 minutes or until a skewer inserted comes out clean. Cool in the tin and then turn out onto a board and cut into 16-20 slices. Store in an airtight container.
I came across this recipe in a recipes+ magazine, it looked so easy and tasty I just had to give it a go. It was very easy to make and very easy to eat! I used crunchy peanut butter to add a bit of texture to the otherwise fairly smooth mixture. It took longer to cook than I had hoped but the texture of the final product was well worth the wait. It is fudgy and swirled with glossy peanut butter.
There was nothing really difficult about this, you just have to make sure that the eggs are room temperature when you put them into the hot chocolate mix so that they don’t shock into cooking, no one wants peanut butter scrambled eggs. I have altered the recipe a little bit to not put peanut butter on the top, peanut butter is really bitter when cooked so I left it all inside the batter so that it didn’t burn on the top. I also used half dark chocolate because I had less milk chocolate than I thought I did. It still turned out really well even with the substitutions.
For anyone that loves Reece’s Peanut Butter Cups, this is for you!