You know it’s a good Tuesday when GBBO star James Morton gives us his delicious peanut butter brownie recipe to try. Be sure to check out issue 31 (out on Friday 24th April) for more of James’ tasty bakes! How Baking Works by James Morton (Ebury Press, £20. Photography by Andy Sewell)
This recipe was inspired by the delightful Rachel Allen, who I believe created or at least propagated this simple method of making a brownie-like dessert. When I complimented her on her recipe, she recommended I didn’t bake them for any school fairs, because she had been knocked back due to the presence of peanuts in the past. Fair advice. Still, these are great to make in a hurry.
This version is a little different to hers, of course. After much experimentation, I found peanut butter works so much better with dark chocolate than white. You should ideally use crunchy peanut butter, but also add some extra peanuts too. Try to get the unsalted variety, though salted ones that have been washed and dried will be fine.
- 100g softened, unsalted butter
- 150g crunchy peanut butter
- 150g caster sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 100g self-raising flour
- 50g unsalted peanuts
- 100g dark chocolate, chopped
Preheat your oven to 170°C/150°C fan/Gas 3. Stuff a ripped-off square of baking paper into an 8-inch square tin.
In a large bowl, beat the butter, peanut butter and sugar together until paste-like. There is no need to cream as you would for a cake.
Add the egg and vanilla and beat until combined. Again, there is no need to develop air.
Add the flour, peanuts and chopped chocolate, stirring gently to combine. Dollop the mixture into your cake tin and spread out to the edges, for it should be quite tough.
Bake in the oven for 25–30 minutes or until golden brown on top and moderately resistant when pressed. A skewer inserted should come out clean.