So last week Monday was National Peanut Butter day, a day to celebrate the wonderful gooey addition to food cupboards around the world :) Peanut butter brings up a bit of a Marmite scenario - people seem to love it or hate it. I am on the 'love' team and use it in baking whenever the opportunity arises. It works fantastically well with chocolate, so where to use it better than in Brownies! The below recipe is from an old food magazine (I think BBC Good Food?) and replaces all of the butter with peanut butter to give it a fantastic flavour.
225g crunchy peanut butter
150g dark chocolate (broken into pieces)
50g milk chocolate (broken into pieces)
280g light soft brown sugar
3 medium eggs
100g self-raising flour
Pre-heat the oven to 180C and grease and line a square baking tin. Put aside 50g of the peanut butter, then gently melt the rest with the dark chocolate and sugar in a pan over a low heat (only stirring occasionally). Once the sugar has just about melted, turn off the heat and beat in the eggs ones at a time - be sure to do this quickly as if not, the eggs will start to cook when they come into contact with the hot mixture.
Once all the eggs are mixed in, mix in the flour until just combined and then pour into the tin and level with a spatula. Melt the remaining 50g of peanut butter cover a low heat until runny, then drizzle over the brownie mixture.
Place in the oven and bake for around 30 minutes or until it has a nice peanut butter crunch on top and is still slightly wobbly in the middle. Whilst still warm, melt the milk chocolate and drizzle over the top of the brownie. Leave to cool completely in the tin and then cut into squares. These keep for up to 5 days in an air tight container, and go very well with a nice big cup of tea :)