I love chocolate and cookies….and anything with the word ‘cake’ in the title… and irresistible things like brownies.
These Squidgy Brownies from one of my favourite recipe books ‘The Great British Bake Off: Learn to Bake’ are so good as they have melted chocolate and cocoa for a fudgy flavour and texture. Mmmm!
200 g unsalted butter
100 g bar dark chocolate
200 g caster sugar
4 eggs at room temperature
1/2 tsp vanilla essence
75 g plain flour
25 g cocoa powder
100 g your choice of extras:
Walnuts or pecan pieces
White, dark or milk choc chips
Peanut butter mixture (175g smooth peanut butter, 1 tablespoon plain flour, 5 tablespoons milk and 40g caster sugar) This is the delicious option I went for!
Preheat the oven to 180°C/350°F/gas 4. Cut the butter into sticks and put in the saucepan. Use the rolling pin to bash up the bar of chocolate (still in its wrapper) on the worktop, then tip the pieces into the saucepan.
Set the pan on the lowest possible heat and leave the butter and chocolate to melt gently, stirring every minute or so with the wooden spoon. Take the pan off the heat as soon as the mixture is smooth, so it doesn’t become too hot. Leave the pan on a heatproof surface until needed.
Put the sugar and eggs into the mixing bowl. Beat with the wire whisk or electric mixer for 2 minutes until thoroughly combined and the mixture is slightly frothy.
Pour the melted chocolate into the bowl and whisk it in for a minute until you can no longer see any streaks of dark brown.
Sift the flour and cocoa into the bowl. Stir into the chocolate mixture with the wooden spoon (there’s no need to wash it).
When everything is combined (it didn’t state when to add the vanilla essence so I added it at this point) you can add your extras. I decided instead of adding extras I was going to make peanut butter brownies…
Peanut butter brownies mixture: Mix together 175g smooth peanut butter (use the no-added-sugar type if possible), 1 tablespoon plain flour, 5 tablespoons milk and 40g caster sugar.
Transfer the chocolate brownie mixture to the lined tin and spread it evenly, making sure it goes right into the corners. Gently bang the tin on the worktop to knock out pockets of air.
Drop small spoonfuls of the peanut mixture onto the chocolate mixture (make sure the blobs are evenly spaced). Then swirl the 2 mixtures together with the spoon handle to give a slightly marbled effect.
Carefully place in the heated oven and bake for 20minutes. To test if the brownie is cooked, use the skewer test; if necessary, bake for 2 more minutes and test again.
Wearing oven gloves, set the tin on the wire rack and leave to cool before cutting into squares.
Store in an airtight container and eat within 5 days – if they last that long!
These squidgy peanut butter brownies are yummy and definitely the best brownies I’ve ever tasted!
Keep smiling 🙂