Tag Archives: brownies

Salted peanut butter brownies

Salted peanut brownies

We are off to a friend’s straight after school tonight so I have made these brownies to take with us for a treat. I have also asked one of the students attending Sunday’s bread making course for cake requests and brownies are at the top of her cake list. It made sense then, to trial these and cook again on Saturday, ready for Sunday.

They are an adaptation of Ruby Tandoh’s excellent Salted Milk Chocolate Brownies from The Guardian Cook section published on 7 February this year. I can’t resist fiddling with recipes so I have added peanut butter, used dark chocolate instead of milk and used half and half of caster sugar and soft dark brown sugar. I have also swapped the plain flour with wholemeal spelt.

When I made Ruby’s brownies the first time, (with just a few changes), it became quite clear that by sprinkling sea salt on the top of these beauties just makes them even more tempting and addictive.

If you have a fancy for a gooey, deeply chocolatey, salty and nutty cake (and who wouldn’t?) get your teeth wrapped around one (or two, or three) of these.

Makes 9 brownies

175g unsalted butter
150g dark chocolate
50g cocoa powder
100g caster sugar
100g soft dark brown sugar
3 eggs
50g wholemeal spelt flour
¼ tsp fine salt
About 100g crunchy peanut butter
Sea salt flakes

Method

Melt the chocolate and the butter together in a bowl over a pan of barely simmering water. Stir in the cocoa powder. Leave to cool slightly.

Whisk the sugars with the eggs in a large bowl until the mixture is thick and doubled in volume.

Pour the chocolate mixture onto the egg mixture and fold carefully together until well mixed. Add the flour and the salt and fold in. Pour the batter into a foil lined 20cm square cake tin. Drop blobs of peanut butter into the batter and swirl with a skewer. Sprinkle the sea salt flakes over the top.

Bake in a preheated oven at 180°c, gas mark 4 for 25-30 minutes or in the Aga’s baking oven with the rack set on the bottom rung for 20 minutes until the brownie is crusted on top but still has a bit of a wobble. It should be undercooked so that when it cools it is fudge and dense in texture with a crust.

Mocha Brownies – inspired by Choclette

I have said before how much I love Choclette’s blog about all things chocolate. Well the other week she posted a recipe for Almond Toffee Brownies and they sounded like they may well be the pinnacle of brownies. Today, I felt like making brownies and so I thought I would try her recipe.  Except that I can never really follow a recipe without feeling the need to mess about with it a bit.  So I haven’t yet discovered whether Choc’s recipe is the pinnacle of brownies, but I am sure it is.

My variation is pretty good, with a sugary crust and very moist brownie underneath.  Choclette normally uses duck eggs in her cooking and as my hens lay quite small eggs instead of 3 egg yolks I used 2 egg yolks and 1 whole egg.  I cooked my brownies for longer too, I don’t know why this was necessary, maybe it’s my Aga or the different size tin – a mystery to me.

120g butter
50g plain chocolate
2 tsp Camp chicory and coffee essence
225g caster sugar
2 egg yolks and 1 whole egg
110g ground almonds

Method

Melt the butter and chocolate together in a bowl suspended over simmering water (make sure the bottom of the bowl does not touch the water). Add the coffee essence.

Whisk together the egg yolk and whole egg with the sugar until fluffy. Fold in the almonds and the chocolate mixture.  Pour into a greased 8 inch square tin and bake in a preheated oven at 180°c, gas mark 4 or in the baking oven of the Aga for 20-25 minutes.  You want it nicely browned on top but still moist in the centre. Leave to cool in the tin and then cut into squares and enjoy with a cup of tea.

Thank you Choclette for yet more inspiration.