Last Saturday it was one of my best friend’s 21st party and she asked me to make a healthy delight for her dessert table. As I was driving an hour to get there I needed something that wouldn’t melt and could be easily transported.
Brownies are always popular so I decided to add some natural peanut butter to make them really dense and fudge-like.
The combination of peanut butter and chocolate is a classic. These flavours transform what is a fairly simple dish into something really decadently indulgent.
The little shards of chopped chocolate add to the dense chocolate flavour throughout the brownies.
Brownie batters are always thicker than cake batters as this is what makes them rich and fudge-like.
The swirls of peanut butter add an extra element to the brownies and provide a contrasting colour to the rich chocolate.
This batter doesn’t have any flour, however I was surprised to see how much it rose. This was due to the baking soda, as it is a rising agent.
These brownies can be stored in a sealed container in the fridge for up to four days.
Peanut butter brownies
- 400g natural peanut butter
- 3/4 cup cacao powder
- 1 tsp baking soda
- 4 eggs
- 1 cup honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- 90g dairy and sugar free dark chocolate, chopped
- Preheat oven to 160C/325F and line a 18x28cm rectangular baking tray with baking paper.
- Mix 350g peanut butter, cacao powder and baking soda in a large bowl.
- Add eggs, honey, vanilla extract and salt, mix until combined.
- Stir in chopped chocolate.
- Pour batter into tray and place extra 50g peanut butter on top. Using a cake tester, swirl around.
- Bake in oven for 30 minutes.
- Cool completely in tray then cut into edible sized squares. Enjoy!
- These will come out slightly undercooked – exactly how you want them because as they cool they will become dense and fudge-like
- You can use a slightly larger baking tray if you want them to be flatter
Are you a fan of the peanut butter and chocolate flavour combination?