Indulgent, chocolatey goodness that goes strikingly well with everyone's favourite pantry staple - Peanut Butter! The foolproof ingredient ratio makes for the perfect brownies with just the right amount of fudgi-ness and cakey-ness. MUST TRY!
*This recipe was adapted from Buttermilk Pantry.
Tip: I've used Peanut Butter as the filling but feel free to use your favourite ingredients! Use Nutella, Dark Chocolate Cubes, Lotus Biscuits... Get creative! It's your time in the kitchen, enjoy it~
Prep Time: 10 mins | Baking Time: 11 minutes | Makes 8 - 10 pieces
Ingredients
(Butter Mix)
130g Unsalted Butter, Softened
180g White Granulated Sugar
1/2 Tsp Salt
(Cocoa Mix)
70g Cocoa Powder
1 Tsp Espresso Powder
1/4 Tsp Baking Powder
(Other Ingredients)
2 Eggs, Room Temperature
2 Tsp Vanilla Extract or Baileys
50g Self-Raising Flour
8 Tsp Peanut Butter - Feel free to add more!
1 Tbsp Almonds, Chopped - Optional
Directions
Measure out all the ingredients and preheat oven to 180°C.
Line your muffin/ brownie pan with strips of Baking Paper
In a large mixing bowl, whisk together the ingredients for the Butter Mix. Once well combined, whisk in the Cocoa Mix.
Add in the eggs, vanilla extract and flour and continue to whisk till well-combined.
Put 1 Tbsp of the Brownie Mix into the pan so that the base is covered. Using a small fork, create a well in the layer of brownie mix.
Add 1 Tsp of Peanut Butter into the well and cover it with another 1 - 2 Tbsp of the brownie mix. (Ensure that that the filling is not exposed) Repeat till brownie mix is used up.
Top the brownies with some chopped almonds and bake for 11 minutes.
Ready to serve!
IMAGE GUIDE: ADDING THE FILLING AND COVERING IT
Enjoy!
Signing off, Cher
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