I had a hankering for peanut butter and chocolate ice cream yesterday but sadly, as I’m sticking to a super tight grocery budget wasn’t going to buy any and I don’t have an ice cream maker and am yet to master making ice cream by hand.
Sooo….I looked to my inspiration file and found this interesting recipe courtesy of the inspirational Hugh Fearnley-Whittingstall (Mr River Cottage)….I have a great Donna Hay raspberry brownie recipe and the Mr is never keen when I try a new recipe but this one is something ELSE!
You make two layers – one being the brownie base and it looks like it won’t be enough when you make it but it is.
Here’s the recipe as adapted by me…
For the brownie layer
200g dark cooking chocolate, at least 70%, finely chopped
120g unsalted butter, diced, plus a little more for greasing the tin
120g brown sugar
1 tsp vanilla extract
120g plain flour, sifted
¼ tsp salt
For the peanut butter layer
380g cream cheese, room temperature
227g jar of smooth peanut butter (I had crunchy in the cupboard)
1 tsp vanilla extract
100g caster sugar
3 tbsp double cream
3 tbsp plain flour, sifted
Heat the oven to 170C. Lightly grease a 22cm x 22cm x 5cm brownie tin and line with baking paper.
Stir the chocolate and butter in a heatproof bowl over a pan of barely simmering water until smooth, then set aside to cool. Using an electric mixer, beat the sugar and eggs until very light and fluffy. Beat in the vanilla and chocolate mixture, then gently fold in the flour and salt until just combined. Spread the batter in the tin, though keep back about six tablespoonfuls for later.
Next, make the peanut butter layer of the brownie. Beat together the cream cheese, peanut butter and vanilla until very smooth. Gradually add the sugar, beating until it is well blended, light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the cream. Gently fold in the flour. Spread the peanut batter over the brownie layer and dot the top with spoonfuls of the reserved chocolate mixture.
Using a wooden skewer or a thin knife, swirl the spoonfuls of chocolate batter through the peanut butter layer, so it makes a pattern on the top of the brownies. Bake for about 35 minutes, until the edges of the peanut butter layer are puffed up and centre is set. Cool in the tin on a rack and cut when completely cold.
Seriously delicious stuff and a small piece goes a super long way so it’s not that bad, surely? 🙂 🙂