Oh my word. I made these brownies over the weekend and today is Tuesday. And there are none left. I can’t even blame my lovely husband, as he’s on a health kick (as I am supposed to be!). Seriously, these brownies are amazing. Fudgy, squidgy, peanut buttery 😀 In fact, they almost didn’t become brownies, as the melting of the butter, peanut butter, sugar and vanilla was so intoxicating, I almost ate that! Are any of you surprised with another peanut butter recipe? I make no apologies 🙂
The lack of flour in this recipe is key for making these as squidgy as they are. Replacing the flour with ground almonds also adds to the flavour of these wonderful brownies. Due to the lack of raising agents, these brownies bake up quite thin (which in my book, means you can eat more!) You could use a smaller tin than I suggest in the recipe below, however remember to adjust the cooking time 🙂
The texture of these brownies is almost like fudge they are so squidgy. Make these soon. You won’t regret it 🙂
- 100g unsalted butter
- 100g smooth peanut butter
- 120g light brown sugar
- 1 tsp vanilla extract
- 100g good quality dark chocolate, chopped
- 2 eggs, beaten
- 100g ground almonds
- Preheat oven to Gas 3/170C. Base line and grease a 20cm square brownie tin.
- Melt the butter, peanut butter, sugar and vanilla together over a low heat. Try not to drink 🙂
- Take off the heat and add the chopped chocolate. Leave for a few minutes and then stir until the mixture is smooth.
- Leave to cool for a few minutes, then beat in the eggs quickly and then the ground almonds.
- Scrape into the brownie tin and cook for around 15 minutes until just set. Brownies should always seem undercooked when you take them out of the oven, which gives them the required squidginess.
Recipe adapted from Citrus and Candy.