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
50g wholemeal spelt flour
¼ tsp fine salt
About 100g crunchy peanut butter
Sea salt flakes
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.