I feel like it is a little early on in this blogs life to be participating in a food blogging event, but I have been reading about them for a while now and I couldn’t help but enter into the ‘browniebabe of the month’, hosted by Myriam over at Once Upon A Tart. Partly because I seem to have been bitten by the baking bug sometime in the last week or so and also because I saw this recipe for peanut butter topped chocolate brownies in the April issue of Australian Good Taste . I am aware that there are some peanut butter haters out there, but I absolutely love it, smooth or crunchy, I don’t care it is just so good.
I must admit that brownies are one of the foods that seem to have fallen off my food radar since being diagnosed with diabetes. Definately not on purpose, as you can see from reading my post on the title of this blog below I do not consider any foods off bounds for myself, but it is just one of those things that I haven’t made in a while. I am delighted that I have rediscovered them, as these brownies were very delicious. The peanut butter topping gave them a salty contrast, but it didn’t overpower the rich and fudgy chocolate base.
I feel a little bit bad for making these the night that my mum went away for 3 days, as she is a big peanut butter fan like me (or maybe I got it off her? lol) and it looks like she might miss out on the brownies, as Luke and I have been eating them whenever we get a chance. I think I have managed to save her a *very* small piece, but if she doesn’t get home in the next couple of hours I might just be eating it myself.
Peanut Butter Topped Chocolate Brownies (Serves 12)
Preheat your oven to 160C and line the base of a 16 x 26cm pan with baking paper. Let the paper hang over the ends so it is easier to get the brownies out once they are cooked. Coarsley chop 150g dark chocolate and put in a microwave safe mixing bowl together with 100g unsalted butter. Microwave in 1 minute bursts until chocolate melts and the mixture is smooth.
Add 2 lightly beaten eggs to the chocolate mixture along with combined 215g(1C) caster sugar, 75g(1/2C) plain flour & 2tbsp cocoa powder and stir until just combined (don’t overmix). Pour mixture into prepared pan, spoon 200g(3/4C) crunchy peanut butter in dollops over the brownie mixture and create swirls with the blade of a knife, a skewer or your fingertips if you don’t mind getting messy!
Bake the mixture for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Let it cool slightly before removing them from the pan and cutting into squares to serve. So yummy warm, but let it cool a little bit or you won’t be able to cut into it!! Let me know what you think…