Brownies with peanut butter

Name: Brownies with peanut butter - Lorena G.
Ingredients: For a 25/35 cm tray: 200 g butter; 200 g dark chocolate; 100 g milk chocolate; 250 g sugar; 6 eggs; 150 g flour; 1 vial of vanilla essence; 3 tablespoons of peanut butter.

Dessert - Brownies with peanut butter by Lorena G. - Recipia

Brownies with Peanut Butter I’ve made these brownies many times when I crave something quick, chocolatey, but not quite the classic ones. The peanut butter changes the texture and gives that sweet-salty flavor that pops up here and there. I usually prepare them when I have a large tray to cover and don’t want to spend too much time in the oven. They are very versatile; I’ve never had leftovers. Quick Info Total time: approx. 1 hour (including cooling) Preparation time: 20 minutes Baking time: 25-30 minutes Servings: 12-16, depending on size Difficulty: easy Recipe type: homemade cake, quick dessert, suitable for platters or takeout portions Ingredients 200 g butter (I use 82% fat) 200 g dark chocolate 100 g milk chocolate 250 g sugar 6 eggs 150 g flour 1 vial vanilla essence 3 tablespoons peanut butter (ideally with crunchy bits) Preparation 1. Line a tray of approx. 25x35 cm with baking paper. Preheat the oven to 180°C. 2. Place the butter, dark chocolate, and milk chocolate in a bain-marie. Stir periodically until completely melted and you have a homogeneous mixture. 3. In a large bowl, mix the eggs with the sugar and vanilla essence. It should become a frothy cream, but don’t overbeat. 4. Pour the slightly cooled melted chocolate over the egg mixture and continue mixing on low speed, just enough to incorporate. 5. Sift the flour and add it to the mixture above. Mix everything with a spatula or mixer until no traces of flour remain. 6. Pour the mixture into the tray and level it gently. 7. Place small dollops of peanut butter here and there over the batter with a teaspoon. Don’t spread them; they will settle a bit while baking. 8. Bake in the preheated oven at 180°C for 25-30 minutes. The surface should form a light crust, but the inside should remain moist. 9. Allow the cake to cool completely before cutting. It cuts more easily and won’t crumble. Why I make the recipe often These brownies come out consistently every time and don’t require complicated ingredients. I like that you don’t have to make separate layers or use the mixer endlessly. They are quite sturdy for transport, so I sometimes take them on the road or to work. Tips and Variations Tips - Don’t bake the brownies too long; if the surface is firm but the batter is still soft underneath when pressed, then they are done. - If the chocolate has cooled too much, it may affect the texture (it will separate); ideally, pour it warm over the eggs. - Use crunchy peanut butter if you want small bits in each slice. Substitutions - If you don’t have milk chocolate, you can use only dark chocolate, but it will result in a more intense and less sweet flavor. - Butter can also be 65% fat, but the result will be slightly different. - Vanilla essence can be omitted or replaced with a bit of grated orange zest for a different flavor. Variations - You can add nuts, hazelnuts, or pieces of dried fruit to the mixture. - If you want to emphasize the salty part, sprinkle a little coarse salt on top before baking. - For a more marbled look, swirl a knife through the peanut butter to create streaks in the batter. Serving Ideas - They can be served as is, cut into small cubes, alongside coffee or tea. - They can be packed in a school or work lunch since they don’t crumble easily. - They are also good with vanilla ice cream or whipped cream as a dessert for longer meals. Frequently Asked Questions 1. Can I use only dark chocolate? Yes, but the cake will be a bit more bitter and dense. You can compensate with an extra 1-2 tablespoons of sugar if you want a sweeter taste. 2. Can the recipe be made without a mixer? Everything can be mixed with a whisk or a spatula. The important thing is not to overmix the eggs, just until they become creamy. 3. Why does it need to cool completely before cutting? The brownies firm up as they cool, and only then can they be cut nicely without breaking or oozing. 4. Can I add more peanut butter? Yes, but if you overdo it, there’s a risk it will pool on the surface and not bake well underneath. Three tablespoons are enough for flavor and texture. 5. Do they turn out the same with smooth peanut butter? Yes, but you won’t have those crunchy bits in the batter; the taste remains good. Nutritional Values Estimate for one serving (out of 16): - Calories: approx. 270 kcal - Protein: 5 g - Fat: 17 g - Carbohydrates: 25 g These values are indicative and depend a lot on how much sugar, the type of butter, or chocolate used. Storage and Reheating The brownies keep well at room temperature, wrapped in foil or in a container with a lid, for up to 4 days. They can also be kept in the fridge if you want to store them longer, but the texture becomes denser. I don’t recommend reheating in the microwave as they can dry out. They can be frozen, but the texture of the peanut butter may change slightly. They are best consumed fresh or 1-2 days after baking.

Brownies with peanut butter

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