Continuing my theme of loving peanut butter
Preheat the oven to 160C/180C/Gas 4. Find and grease your favourite brownie tin (approx 20cm by 20cm). Locate your cooling rack for being super prepared.
- 200g white chocolate, coarsely chopped
- 50g salted peanuts, chopped (or unsalted if you like)
- 200g peanut butter (good quality stuff which uses sustainable palm oil)
- 150g caster sugar
- 3 eggs
- 100g plain flour (could use a gluten free alternative)
- 1tsp baking powder
- Get a pan of water simmering then put the PB, 3⁄4 of the chocolate (150g), and the sugar into a heat proof bowl and stick it on top of the pan (don’t let the bowl touch the water!). Stir gently until the ingredients are combined.
- Allow to cool for a couple of minutes before adding the eggs in turn, giving a good mix each time to make sure everything’s nicely mixed.
- In a separate bowl sift the flour and baking powder then fold in the mass of peanut butter and melted chocolate.
- Once this is all mixed together (no visible flour!) pour into your greased tin and stick it in the oven for 25-30 minutes until just about firm in the centre.
- Leave to cool a few minutes in the tin before transferring to a wire rack.
- Once completely cool cut and devour at will.
Recipe adapted slightly from The Kitchen Shelf.