So for the first post in the Chutney section of my blog, I decided to give baking brownies a go – something I have never tried before. And not just any brownies – Reese’s Peanut Butter cup brownies. They are absolutely amazing and are quite an easy bake as well. Anybody who knows me well enough, will know of my
love obsession with Reese’s Peanut Butter cups. If you love peanut butter just as much as I do, you will definitely love these brownies.
This recipe serves 6 quite comfortably ( or 1 if you’re anything like me and love Reese’s Peanut Butter Cups). You will need –
- 110 grams unsalted butter (about half a stick)
- 80 grams cocoa powder
- 420 grams sugar ( preferably granulated)
- 110 grams flour
- 4 eggs
- 110 grams peanut butter ( creamy)
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- And the pièce de résistance 255 grams Reese’s Peanut Butter Cups ( about 5 packs)
Sounds rich? Nobody said decadence was cheap or easy on the waistline 🙂
Start by heating the oven to 175′ C ( Gas Mark 4 or 350′ F). I tend to usually forget to do this before I start mixing the ingredients which then means you have to wait for the oven to heat up. So make sure you do heat the oven first before you start preparing the mixture.
In a saucepan, melt all the butter over a very low heat. Once melted add the sugar ( minus 2 tablespoons which you need later on) and the cocoa power and blend.
Make sure you sieve the coco powder in instead of just dumping it in the mixture – this removes all the lumps etc. and make the chocolate nice and gooey. Trust me it’s worth the effort.
Remove this mixture from the heat and stir in the whisked eggs and vanilla extract. In a separate bowl, mix the flour with salt and baking soda and stir this into the gooey chocolate mixture. Cut each Reese’e peanut butter cup into 4 equal pieces. Gently fold in 2/3 rds of the peanut butter cups ( about 170 grams) into the mixture.
Once done, spread this mixture into a well greased baking tin. Doesn’t that just look/smell amazing? Resist the urge to lick the batter before you bake it – its harder than it looks!
Now in a separate bowl, gently fold the remaining two spoons of sugar ( which you hopefully kept aside at the start) into the peanut butter. Put in lumps of this mixture onto the chocolate batter randomly.
Swirl the peanut butter lumps in with a spatula or a knife to give the brownie a marbled effect. Make sure you spread the lumps evenly around the the tin – you don’t want to get too much peanut butter in one bite do you? Actually that doesn’t sound half as bad to be honest.
Doesn’t that look amazing already?
Bake in the middle shelf of the oven for about 25 to 30 minutes or until the brownie starts to pull from the edges of the tin and looks set. This normally doesn’t take over 30 minutes. Try not to open the oven for atleast 25 minutes – this might lead to the brownie sinking. And nobody likes a sunken brownie. Once ready, take the brownie out of the oven and cool for 45 minutes in the tin. Sprinkle the rest of the Reese’s peanut butter cups ( if you haven’t eaten it already) over the surface and press in slightly. The chocolate from the peanut butter cups will start to melt; adding another layer of amazing chocolaty gooeiness.
Place the tin on wire rack and let it cool completely and then…..EAT! I tend to cool it overnight so that it maintains some form of shape – but if you can’t resist, give it another 20 minutes, cut into squares and dig in.
Don’t worry if they don’t look like squares or aren’t cut evenly ( mine never comes out perfect) – it’s hard to contain all that chocolatey wonderfulness in a perfect square. Try these brownies with a scoop of vanilla ice cream – it’s a match made in heaven.
Try it out and tell me what you think?