Brownies with peanut butter

Name: Brownies with peanut butter - Savina B.
Ingredients: 300 g dark chocolate; 200 g butter (85%); 3 packets of vanilla sugar; 6 tablespoons of peanut butter; 250 g brown sugar; 150 g flour; 6 eggs

Dessert - Brownies with peanut butter by Savina B. - Recipia

Peanut Butter Brownies The first time I made these brownies was for a birthday party, and I served them with vanilla ice cream and berries. The combination is perfect for a more indulgent dessert: the cake remains dense and slightly moist inside, and the peanut butter flavor is distinct. The recipe is simple, but you need to watch the baking closely, as the inside shouldn't become dry. The toothpick should come out moist, not completely clean. Quick Info Preparation time: not specified in the original recipe Baking time: 35 minutes Total time: preparation time plus 35 minutes of baking; exact duration not specified Servings: number not specified and depends on the size of the pieces Difficulty: easy to medium Recipe type: dessert, chocolate and peanut butter brownies Ingredients 300 g dark chocolate 200 g butter, 85% fat 3 packets of vanilla sugar 6 heaping tablespoons of peanut butter 250 g brown sugar 150 g flour 6 eggs For serving, the original recipe used vanilla ice cream and berries. Instructions 1. Melt the butter in a saucepan over low heat. Once melted, add the dark chocolate and let it melt into the butter. Stir until you achieve a smooth mixture, then remove the saucepan from the heat and let the mixture cool slightly. 2. In a separate bowl, beat the eggs with the brown sugar and vanilla sugar for about 3 minutes. The mixture should be well combined and slightly aerated. 3. While the chocolate mixture is still warm, add the peanut butter and mix well. It’s important that it’s warm but not hot, so the peanut butter incorporates easily. 4. Pour the chocolate mixture over the egg and sugar mixture. Blend for another 2 minutes until the mixture is uniform. 5. Gradually add the flour, sprinkling it in, and fold it into the mixture. Mix just enough to eliminate any dry flour without overmixing. 6. Pour the batter into a baking pan lined with parchment paper and level it out. 7. Bake the cake at 180 degrees Celsius for 35 minutes. 8. Check the cake with a toothpick. It should be firm on the outside but soft inside. The toothpick should come out moist, not completely clean and dry. 9. Let the brownies cool on a rack, then cut them into portions. They can be served plain or with vanilla ice cream and berries. For this recipe, it’s not recommended to wait for the toothpick to come out perfectly clean, as you would with a sponge cake. The 35 minutes is the time indicated in the base recipe, but the final texture also depends on the baking pan used and the oven. The main criterion remains a slightly moist interior and a firm exterior. Why I Make This Recipe Often I love it because it requires just a few ingredients and has no complicated steps. The chocolate, peanut butter, and brown sugar create a dense cake suitable for both family meals and celebrations. It can be cut after cooling and is easy to serve without elaborate decorations. It’s also a dessert that can be adapted in terms of serving. A simple piece is enough, but the vanilla ice cream and berries add a contrast of temperature, texture, and flavor. For me, this was the preferred version. Tips Use low heat when melting the butter and chocolate. This way, the mixture heats gradually and can be removed from the heat as soon as it becomes smooth. Allow the chocolate mixture to cool slightly before pouring it over the eggs. If it’s too hot, it can excessively heat the egg mixture. Follow the indicated mixing times for the eggs and the chocolate mixture, as these are the stages where the ingredients combine well. Do not bake the cake until the toothpick comes out completely dry. The brownies should remain soft inside. After cooling, the mixture will firm up more. Let the cake cool before cutting. If it’s cut while still hot, the soft interior can break apart more easily. Substitutions The recipe uses dark chocolate, 85% fat butter, peanut butter, brown sugar, and vanilla sugar. The source does not specify substitutes or alternative quantities, so changing them could alter the taste and texture. If using a different type of peanut butter, choose one that can be easily mixed. The recipe calls for 6 heaping tablespoons, which contribute to both the flavor and the consistency of the mixture. Variations The simplest variation is in the serving method. The cake can be cut into larger or smaller pieces depending on the occasion. For a presentation similar to the one in the recipe, serve the brownies with a scoop of vanilla ice cream and berries. If you want the cake to be easier to serve at a festive meal, cut it into small cubes after cooling. There’s no need to modify the batter to create a complete dessert. The chocolate and peanut butter already provide the main flavor, and the garnish can remain simple. Serving Ideas Brownies can be served plain after they have completely cooled. The version with vanilla ice cream is perfect when the cake is still slightly warm, as the contrast between the warm dessert and the ice cream is delightful. Berries can be placed alongside the serving, just like in the original recipe. They add a fresh note next to the dense texture of the cake. For a birthday meal, you can portion the brownies before serving so that each piece can be easily taken. Frequently Asked Questions How long do peanut butter brownies bake? The time indicated in the recipe is 35 minutes at 180 degrees Celsius. Checking with a toothpick is important: it should come out moist, as the inside needs to remain soft. How do I know when the cake is done? On the outside, the cake should be firm. The inside should not be liquid, but it should remain soft. If the toothpick comes out completely dry, the brownies may be overbaked compared to the desired texture in the recipe. When do I add the peanut butter? The peanut butter is added to the chocolate and butter mixture after it has been removed from the heat and cooled slightly. It is mixed in before this mixture is combined with the eggs and sugar. Can I cut the cake immediately after baking? It is recommended to let it cool on a rack before cutting. When hot, the interior is softer, and the pieces can break apart more easily. What can I serve with the brownies? In the original recipe, the cake was served with vanilla ice cream and berries. It can also be served plain. Nutritional Values The values are estimates, as the brand of chocolate, exact type of peanut butter, or number of servings are not specified. For the entire recipe, the approximate calculation is 5,700-5,900 kcal. If the cake is divided into 12 pieces, one serving contains approximately: 480-490 kcal 65-70 g carbohydrates 29-31 g fats 8-9 g proteins These values are indicative and can vary significantly depending on the cocoa percentage in the chocolate, the actual amount of peanut butter, and the serving sizes. The vanilla ice cream and berries are not included in the above estimate. Storage and Reheating After cooling, store the brownies in an airtight container at room temperature if they will be consumed soon. For longer storage, you can keep them in the refrigerator, well covered, to prevent drying out. Before serving, allow pieces taken out of the refrigerator to come to room temperature. If you prefer the cake slightly warm, heat a portion briefly to soften it a bit. The texture changes depending on the heating duration, so it’s best to check after a short interval. Peanut butter brownies store well due to their dense texture, but they are more enjoyable when not dried out. Therefore, using an airtight container and avoiding overbaking are key to achieving the best result.

Brownies with peanut butter

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