It’s brownie Friday 🙂
I’ve been looking for a really dense, chocolatey, fudge like brownie recipe for ages and I think I’ve hit the jackpot! These brownies taste like chocolate fudge and are totally delicious. Of course, there’s only one thing that makes brownies better…peanut butter 🙂
I’ve made these brownies twice in the last 2 weeks, so it’s safe to say they’ve been well taste tested 🙂 And this is one recipe that didn’t make it into work! The 1st time I made these, I used 70% dark chocolate and they came out beautifully. The 2nd time (and what you see in the photos) I could only get hold of 50% cocoa solids. They came out well and tasted good, but I’d highly recommend using the very dark chocolate for these 🙂 These brownies call for some light brown sugar as well as white, which adds to the general fudginess. It also means they are so soft and dense, they must be stored in the fridge. This is a very dangerous thing…these brownies will stare at you every time you open the fridge door…
You’ll also notice that this recipe calls for relatively little flour compared to the other ingredients. Less flour = a more fudgy brownie. The addition of swirled peanut butter and peanut butter chips…Oh my word.
Ingredients (makes 16 brownies):
- 200g dark chocolate (around 70% cocoa solids)
- 175g unsalted butter
- 200g light brown sugar
- 125g caster sugar
- 130g plain flour
- 3 eggs
- 70g smooth peanut butter
- 100g peanut butter chips
- Preheat oven to Gas 3/170C. Grease and baseline a 20x20cm brownie tin.
- Melt the chocolate and butter together in the microwave (carefully, in short bursts). Stir until smooth.
- Stir in the sugar until incorporated and then fold in the flour. Mix in the eggs until smooth.
- Fold in the peanut butter chips and pour batter into the tin. Melt the peanut butter in the microwave, dot on top of the batter and swirl with a knife.
- Bake for around 30 minutes, or until set on top but slightly wobbly in the middle. Do not overbake, otherwise the brownies will become crunchy.