Dairy Free Peanut Butter Brownies

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I’ve long wondered what peanut butter brownies taste like, and now I know. These are a doddle to make – done and dusted in under 45 mins. Not bad for a work night when you’ve run out of cake and need a chocolate hit quick stat! They’re very rich so eat is small pieces! The original recipe is here but I’ve tweaked the method, mainly because I didn’t read it properly but they don’t seem to have suffered for it…

For 16 squares you need

  • 225g peanut butter
  • 200g plain chocolate
  • 280g light soft brown sugar
  • 3 eggs
  • 100g plain flour

Gently heat the chocolate, peanut butter and sugar in a pan until gloopy.

Beat in the eggs one at a time then add the flour. Scrape into a lined brownie tin and bake at 175 degrees for 25-30 mins. You want a serious amount of goo left in the middle once cooked as they’ll firm up on cooling.

Cut into 16 squares and devour. They’re especially nice served warm with raspberry sorbet.

The dark side: plain chocolate rocky road 

  
My son asked for rocky road made with plain chocolate, digestives, mini marshmallows and glacĂ© cherries. So I obliged. And the result was rich but not sickly, and really rather delicious. 

For 16 bars you need

  • 300g plain chocolate
  • 125g butter
  • 3 tbsp golden syrup
  • 150g digestive biscuits, some crushed to dust; some bite size chunks
  • 200g glacĂ© cherries
  • 150g mini marshmallows 

Melt together the chocolate, butter and syrup in a bowl over simmering water. 

Once melted mix into the dry ingredients. Pack into a lined tin and leave to set. Cut into bars, scoff.