Peanut Butter Brownie
I'm a crunchy, full salt peanut butter kind of girl.
Occasionally, when I'm not paying attention at the supermarket, I will buy the wrong peanut butter. Its a travesty! Smooth peanut butter without salt tastes like soggy cardboard.
Usually when I commit this shopping faux pas I make bird feeders but this time I decided to try something new.
Below is a layered peanut butter brownie recipe I adapted after a bit of internet research and experimentation. Sweet and salty with added chocolate.
Great for taking to parties as a sweet treat.
Ingredients
Method
One
Either make your favourite brownie recipe or buy a packet mix.
Pour half of a normal brownie mixture into a lined square baking tin (I use a lamington tin)
Preheat oven as per the recipes instructions.
Leave brownie to cool completely before adding the peanut butter mixture.
I really feel should apologise. It generally annoys me when a recipe calls for an ingredient then doesn't tel you how to make it, but brownies are one thing I just cannot bake. They always stick. They always burn. They always set rock hard.
So to combat this I use a store bought brownie mix. The only brownie mixture they sell at the local supermarket is realy good, too. Its moist and full of chocolate chips. Yummy
Two
Three
After the second cup do a taste test checking the consistency, and taste. If the batter is still a little soft or isn't sweet enough add the third cup.
Four
Press the mixture into the cooled brownie tin.
Five
Pour chocolate over the peanut butter mixture.
Chill for at least 4 hours.
Six
Sharpe knives are great for cutting, blunt knives are not. Good thing my kitchen draw is full of blunt knives.
I usually decorate after cutting, it helps disguise all the wonky cuts.
Decorate each bite with a pretzel and a drizzle of chocolate.