Tuesday, May 10, 2011
Recipe: Chocolate and Peanut Butter Brownies
These are very very nice. My friends at college was just saying like, i've told them all I'm a chef and everything, but i STILL havent baked anything for my classes at St Brendans yet! Considering we only have 2 and a bit weeks left of college left before study leave, and then our exams (i think the appropriate words are: AHHHHHHH!!!PANIC!!!) I thought I would make a big batch of brownies. I LOVE the combination of peanut butter and chocolate- particularly those really nice "Reeses Cup" chocolates from America. When i went to Calafornia i must've eaten my weight in them, which is worrying when you think they are 120 calories per chocolate! Lol! So i thought i'd essentially make some "Reeses Brownies"- these are very simple to make, don't use too many complicated ingredients, and makes a lot- so are good for a party.
Chocolate and Peanut Butter Brownies (makes 36) costs 4.78 to make, so 14p per brownie!
250g good dark chocolate (70 %+)
50g milk chocolate
300g crunchy peanut butter
500g golden caster sugar
½ vanilla pods, seeds scraped out (or ½ tsp vanilla extract)
200g self raising flour
1. Preheat the oven to 180C. In a saucepan, mix together and heat up the chocolate, peanut butter and sugar. You want all the chocolate to have melted and all the ingredients should be well combined. Remove from the heat and allow for cool for a few minutes.
2. Mix in the eggs and vanilla thoroughly (a bit of elbow grease is needed here!). Now mix in the flour. Line a 7 by 7 inch baking tray with greaseproof paper. Bake a third of the brownie mix in the lined tin for 35 minutes, and repeat for another two more batches. (Try to get the amount in each batch the same- weighing the brownie mix ensures this).
3. Cool, slice each batch into 12 brownies, and place in a baking tin to keep fresh. Serve!