This recipe is my version based on a fantastic recipe I found on the fabulous Sally’s Baking Addiction. They are sometimes known as ‘better than crack brownies’ and I can understand why. Chocolate and peanut butter combine in the most amazing way here. I seriously cannot stop eating these, so will be bringing some into work tomorrow to prevent me turning into one of these to die for brownies. To my slight surprise, Mr Baking-Joy was not as enamoured with this recipe as I was (*huff*), but I promise, they are fantastic. Next time I make these (soon), I’m going to use Mr Baking-Joy’s suggestion of not putting cereal in the top layer, just salted peanuts. Nothing wrong with that!
For the brownie layer:
- 100g unsalted butter
- 200g dark chocolate, chopped
- 4 eggs
- 250g golden caster sugar
- 100g plain flour
- 1 tsp baking powder
- 30g cocoa
For the peanut butter layer:
- 250g smooth peanut butter
- 9 Reese’s peanut butter cups, chopped
For the top chocolate layer:
- 200g milk chocolate
- 1 tbsp butter
- 60g cornflakes
- 50g salted peanuts
- First make the brownie layer. Preheat oven to 180C/Gas 4. Line a 9 inch square brownie tin with baking paper. Melt the butter and chocolate together carefully in the microwave and leave to cool to room temperature. In the meantime, whisk the eggs and sugar together until light and fluffy.
- Fold the chocolate mixture into the egg mixture, then sift in the flour, baking powder and cocoa. Fold in until all the dry ingredients are incorporated. Pour into the brownie tin.
- Bake for around 25 minutes, but check at 20. The top should be set, but there should be a hint of wobble underneath. Brownies need to be slightly underdone to keep their ‘fudginess’ (is that a word?!) Leave brownies to cool in tin.
- Next, make the middle layer. Melt the peanut butter in a pan, pour and spread over the brownie layer. Sprinkle the peanut butter cups over the peanut butter. Put in the fridge for around 30 minutes to set.
- Lastly, make the top layer. Melt the chocolate and butter in a pan. Stir in the cornflakes and peanuts and spread this layer over the top. Leave to chill in the fridge for around 2 hours (if you can stand it). When chilled, cut into squares.
Peanut butter lovers, you’re welcome 🙂