Peanut Butter Brownies

I use this recipe for when adults are coming over, it is a very rich brownie.  Freeze any left over for a coffee in the sun at a later date!

 

Cooking time will vary, and you will have to use your cooking radar, I take them out when they look right and smell as if they are cooked.  Nothing is better than your cook's instinct!  Put pecans in if you like, I just make them without as it is easier to cut them into little morsels of yumminess.

 

Choc-Peanut Butter Brownies.

Rating: Moderate

Ingredients:

375 g soft unsalted butter

375 g best quality dark chocolate

6 large eggs

1 tablespoon vanilla extract

500 g caster sugar

225 g plain flour

1 teaspoon salt

2/3 cup peanut butter

300 g chopped pecans (if desired)

Method:

Put oven onto 180C or 160C fan forced.

 

Line a lamington tin with baking paper.

 

Melt butter and chocolate in microwave for 1 minute, stir, then put back at 15 second intervals and stir well in between.  What you want to achieve here is a very smooth and glossy chocolate sauce! Do not eat it! Do not over heat the mixture. 

Leave the chocolate to cool for at least 5 minutes.

Place chocolate in mixer, add eggs one at a time, mixing on medium until just incorporated.

Mix in peanut butter

Sift in flour, sugar and salt and fold into mixture gently (using the mixer)

Add the pecans if desired (I don't).

Pur into lined tin.

 

Bake for around 25 minutes, but until the top is dried to a paler brown speckle, but the middle still dark and dense and gooey.  (Note: sometimes I have cooked these for as long as 40 minutes)

 

Cool in the tin for about 15 minutes, as they do continue to cook a little.

Then put onto a wire rack to cool completely before cutting.

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