Sometimes I get moments of immense cravings for peanut butter. I love peanut butter smeared in excess on a piece of hot toast, to the point where it's dripping off the sides and onto my hands. Then I'll look around furtively to see who's watching and then lick my hands. Yum.
But as of late, my cravings have not been satiated with peanut butter itself. I've been wanting something dirty and oh, so bad! I want something that makes me feel guilty for wanting more. So I scoured Kristin Rosenau's blog, The Pasty Affair for recipes.
I love The Pastry Affair and I love the food featured in it! A lot of my inspiration to bake comes from reading this blog. If you're a fan of baking, cooking, or food, I definitely recommend checking it out! Kristin has a wonderful way with words and her pictures are inspiring!
Reading the recent post on Brownie Cookies made my mouth water for some brownies so I went in search of a way to combine brownies and peanut butter! I came across several blogs that had peanut butter brownies but they used box mix brownies! What? I don't read food blogs for "recipes" that tell me to go out and buy Betty Crocker's brownie mix.
The outrage! The lies! I silently brooded on the deceit. But a moment of ingenuity struck me and I thought, Why not use my cake recipe and alter it to make Peanut Butter Brownies? And so, was born the idea of Marinda Leigh's Peanut Butter Swirl Choc Brownies (lots of inspiration from Martha Stewart).
200g dark chocolate
30g (1/4 cup) cocoa powder
4 eggs, separate
300g (1 ½ cups) brown sugar
155g (1 ½ cups) hazelnut meal
In a saucepan, combine chocolate, butter and cocoa over low heat and cook until the mixture is smooth. Transfer your mixture to a large bowl.
To the mixture, you now want to add the egg yolks, sugar and meal (I used Lucky Hazelnut Meal). Stir it all to combine.
Using an electric mixer, whisk your egg whites until soft peaks form. Add one-third of the egg white to chocolate mixture and fold until combined then add remaining egg white and fold in completely.
Peanut Butter Swirl
(adapted from Martha Stewart's recipe. There's no need to get too fancy so I cut out some of the ingredients)
100g Peanut Butter
1/2 cup Icing Sugar
Melt the butter and then add peanut butter and icing sugar together and have a taste of that delicious swirl. You may find that you don't have enough for your batter so you might want to consider doubling your ingredients.
Pour half of your batter in your baking tray and then add dollops of peanut butter swirl on top of your batter.
Once you have done this, slowly pour the rest of your chocolate batter on top, being careful not to mix the the batter and swirl. Now, with the rest of your swirl, dollop it on the top of your batter.
Using a butter knife, swirl the batter around to make a marbleised pattern on the top of your cake.
Cook for about 40 minutes on 180 degrees and take it out to cool. Be careful not to take your brownies out of the tray until they've cooled slightly or there may be a chance of them falling apart where the peanut butter swirls are.
I recommend eating while brownies are still warm with a glass of cold milk! It was a hit with all my friends and family (excluding my brother) and I will admit, I ate more than I probably should have. I am yet to perfect the recipe but the best part of baking is having fun while doing your own thing and being immensely proud of the end product.
Drop a comment if you end up making this recipe and let me know what you think or if you have any questions! Hope you enjoy it as much as I do!