Saturday, January 8th, 2011
Recipe: Peanut Butter Brownies
This is from a book called “small cakes,” so it does not make a lot of brownies – the recipe, as it stands, is for a springform pan with a diameter of 20cm.
75g soft butter
100g peanut butter
1 teaspoon baking soda
2-3 tablespoons salted peanuts
Mix soft butter and peanutbutter until they have a light brown and creamy look. Add suggar and mix well. Add one egg after the other and mix well. Add flour and baking soda and mix in.
Put dough in springform, smooth surface out. Sprinkle peanuts on top.
Bake for 30-35 minutes at 175°C (at 160°C if you have an air circulation oven). The surface should be crispy, but the middle still soft*. Leave to cool in the form, cut into 12 pieces.
* the usual (poke it and see if the dough still clings to fork) test whether a cake is done or not does not work too well with this cake, as the peanut butter should remain slightly sticky. If you leave it until it’s doesn’t cling anymore it may get too dry – I did that with my first batch, and it was an ok cake, but not a good brownie. I have no answer, except that in my oven here, 31 minutes is the best time :-).