The ultimate fudgy brownies for peanut butter lovers!
Brownies are famously known for being moist, fudgy and generally chocolatey. These decadent little baked treats have a reputation worldwide for just being simply delicious! Although brownies can seem cake-like, they actually differ from cake as there is no baking powder in brownies. Brownies traditionally consist of only five ingredients - flour, sugar, butter, eggs, and chocolate. There are many ways to flavour your brownies. For example, in the recipe below, I have added peanut butter. This same recipe can be followed with the peanut butter being replaced with any of the following:
Nuts – roughly chop 1 cup of macadamias, walnuts or pecans and add to the stand mixer at the very end of the recipe just before piping into your pan.
Chocolate chips – add ¾ of a cup of chocolate chips (dark chocolate, milk, or white works great) and mix through after all the ingredients have been integrated.
Cheesecake – beat together 160gms of cream cheese with one egg, 50gms of caster sugar and ½ tsp of vanilla bean paste. Swirl through the brownie mixture before you bake it as you would with the peanut butter.
Peppermint – add a few drops of good quality food-grade peppermint oil into the batter before baking.
Espresso – Add a shot of strong espresso into the stand mixer to combine with the egg mixture just before adding the melted chocolate.
I love making brownies because they are not only super easy, but they freeze well. If a guest pops over unexpectedly, you can quickly pull one out of the freezer and briefly microwave it to be enjoyed with a cuppa. The same goes for me, or if the children want a sweet treat, we simply defrost a brownie for enjoyment. Brownies are always a hit when I send them to work for my partner and his colleagues to enjoy, and the container is guaranteed to come home empty. I also doubt I have ever thrown a birthday party for the kids without brownies as an option on the snack table. Who doesn’t love brownies really?!
For baking, I really like the USA Pan brownie tin as it makes 20 individual brownies. The individual portions cook quickly, meaning less fuss. The 20 individual wells also give the brownies a lovely, even appearance that ensures they are extra visually enticing for guests at parties if you are someone who likes to entertain.
To achieve a brownie with a perfectly textured centre, it is important to use the best kind of bakeware. USA Pan bakeware can be relied upon for daily use in the kitchen long term. I own many of their baking pans in different shapes and sizes - they have baking pan for everything! I also find that their bakeware has amazing durability; they remain non-stick even after years of owning and continual use. Many commercial bakeries also use USA Pan because of this reason! The heavy-duty gauge aluminized steel will ensure your product lasts for years, while the FDA-approved silicone coating ensures an easy release of your bakes as well as an easy clean-up.
Tips for a perfect brownie
1. Don’t over-mix the batter! Adding too much air into the batter can create an airy cake-like texture. A good brownie recipe will also have a higher fat than flour ratio. The brownie should be dense and fudgy.
2. Make sure your brownies cook evenly. To achieve this, flatten out the piped brownie mixture, wet your finger slightly and press down the individual squares.
3. Use a good quality baking pan. The USA Pan brownie pan ensures even heat distribution to get that gooey centre. The aluminised steel, combined with the silicone-based coating, promises a durable non-stick solution.
4. There’s a fine line between a beautifully gooey brownie and a dry one. Be careful not to overcook. It is recommended that you constantly check the oven while baking.
5. Salt, chocolate and peanut butter are best friends - don’t be shy to be generous when seasoning. Pink Himalayan Rock Salt or Maldon Sea Salt are recommended. Using unsalted peanut butter and butter allows you to be in control of the flavour.
Peanut Butter Chocolate Brownie Bites Recipe
Ingredients- 200g unsalted butter
- 200g 70% dark chocolate
- 250g caster sugar
- 4 large eggs
- 1 tsp vanilla
- 150g plain flour
- 150g crunchy natural peanut butter
- Salt to taste
- Preheat the oven to 180°C
- Slowly melt together the chocolate and butter in a saucepan (do not boil)
- In a stand mixer, mix the eggs, sugar and vanilla until pale and fluffy
- Slowly pour slightly cooled chocolate into the mixer to combine with the egg mixture
- Add the flour and salt to taste until fully combined
- Using a spatula, stir through the peanut butter very lightly
- Pop the brownie mixture into a piping bag and evenly pipe into the individual squares of your USA Pan individualised brownie pan
- Bake in the oven for 10 minutes
- Leave it to cool
Next Read: Chocolate Parfait
