Tuesday, January 20, 2009
Peanut Butter Brownies
So here's the recipe I've kept you waiting for for a few days. Don't worry, it's worth it. The photo sucks - I packed half of these to give away and tossed the rest in the freezer, meaning to arrange them nicely for a photo before eating. Well, I forgot about that, took the bag to work, and just managed to snap this photo before they were all gone. That should tell you how very popular they were, despite not looking incredibly pretty.
The recipe comes from The Boastful Baker, but I've made a few minor changes - no espresso powder, less sugar.. slightly different measurements.
So. For this recipe you have to have Reese's Peanut Butter Cups. Yes, I know they're hard to find in Sweden, but it isn't impossible. My local ICA has them, and so does most City-Gross stores I've ever been to. Talk to your local store if they don't have them in stock. You'll be needing about four packets, which means eight cups. And if you've never had them before... buy an extra packet and try them with a glass of milk, they're really quite good. (I suppose, in a pinch you could make your own peanut butter cups first, but it would be quite a bit more work.)
Oh - and keep these small. They're really, really, really quite rich.
Peanut Butter Brownies
makes about 36 small pieces
240 g chocolate (mostly dark, I used 200 g dark and 40 g milk chocolate)
115 g unsalted butter
4 tbsp cocoa powder
3 large eggs
250 g sugar
2 tsp vanilla extract (you can use vanilla sugar instead)
4 tbsp peanut butter
1/2 tsp salt
150 g flour
200 g Reese's Peanut Butter Cups (about eight cups)
Start by peeling off the paper from the Peanut Butter Cups and freeze them in a plasic bag for a few hours. Then chop into coarse pieces.
Heat the oven to 175°C. Butter a pan or line it with baking paper - mine is about 20 cm square so use something similar in size to that.
Dice the chocolate and butter and melt together in the microwave or over a waterbath. Stir in the peanut butter and stir until smooth. Add cocoa powder.
Beat the eggs with the sugar, vanilla and salt and add the chocolate mixture. Fold in the flour and last, the chopped Peanut Butter Cups.
Spread into your prepared pan and bake for 30-35 minutes. A skewer inserted in the middle should come out mostly clean, but don't overbake them, either. Leave to cool completely before cutting into small squares. Keep them cool, I recommend freezing them.
Recipe in Swedish: