More baking has taken place. I’m gearing up for a party you see. We have a BBQ coming up towards the end of July for S’s birthday. We did this last year and it was great fun. Without thinking much of it, last year I made brownies and a Victoria sponge cake as deserts. They rather unexpectedly went down a storm. Being the people-pleaser that I am, this has actually made me feel pressured to top or at least equal my baking effort this year.
So, I’ve been trying to work out a good way of doing peanut butter brownies. I’ve seen various recipes on the web, but to be honest they all sound like a bit of a faff to me, and I hate faff. I don’t think I’ve seen any that don’t involve doing things like taking brownies out of the oven part way through cooking to smear peanut butter on top and then putting them back – how does that work?!
After a fair bit of mulling it over, I decided to just have a bash at adapting the recipe for plain brownies that I normally used. All I did was whack about 200g of crunchy peanut butter into the pan along with the usual chocolate and butter, allowing it all to melt before mixing with eggs and flour.
Once the brownies were cooked I did attempt a kind of peanut topping by putting some peanut butter on top and then putting the brownies back in the over for another 10 minutes.
I didn’t exactly get it right I don’t think. The result isn’t bad. It doesn’t taste bad – in fact it tastes of peanut butter and chocolate (no surprises there then). But I think next time I need to remember the following:
- It will probably work better not to melt the peanut butter completely. I might try stirring it into the mixture after the chocolate has been melted and added to the flour and eggs, rather than putting it in the pan with the chocolate.
- Allow extra cooking time because of the additional amount of mixture made by adding the peanut butter. Or possibly substitute some of the chocolate for the peanut butter
- Topping…well actually I’m still not sure what the best way is for that…any ideas?