P B & J Brownies

Peanut Butter and Jam is a flavour combination you really have to convince people to try. It’s a bit like telling a non-Brit that cheese and pineapple sticks are the best canapé ever. They scrunch their face up a bit and look at you like you’re potty until they try it and see the light. It sounds too weird to work.

There is just something about sweet and savoury combinations that really get me salivating. Peanut butter is salty, savoury and thick on the palate; pair that with a sweet, zingy jam to cut through the gacky peanut butter and you’re winning. 

Now I know you’re probably thinking that if PB& J is so good why screw with it by putting it in a brownie? Because my friends, I like to think of brownie as a blank canvas, waiting to be adulterated with naughty, new friends. A chocolate brownie in itself is a fine thing. Chewy at the edges and gooey in the middle, but I look at that gnarly top and think “what can I dress this with?” And because of this I’ve found out that you can put pretty much anything in a brownie and it will be amazing.

Ingredients 

  • 300g dark chocolate 
  • 200g butter
  • 100g self raising flour
  • 200g sugar
  • 3 eggs
  • 100g raspberry jam
  • 100g peanut butter

For the topping:

  • 200g double cream
  • 200g peanut butter
  • 200g White Chocolat 
  • Salted peanuts, chocolate chips and a little extra jam to decorate 

Method

  1. Preheat your oven to 160 degrees C or gas Mark 3. Line a square cake tin with non-stick parchment.
  2. Using a Bain Marie, melt the butter and chocolate in a large bowl. Then add the sugar and stir until all the sugar has been incorporated. 
  3. Next add the eggs one at a time, combining fully between each one.
  4. Lastly stir in the flour and make sure there are no lumps.
  5. Pour the brownie batter in to your prepared tin. 
  6. Use a tea spoon to dot the brownie batter with blobs of peanut butter and jam. 
  7. Bake for 40-45 minutes. The brownie should be risen and a little crusty on top, but still feel relatively wobbly.
  8. Leave the brownie to cool for at least an hour.
  9. When the brownie as reached room temperature you can prepare the topping.
  10. First heat the cream in a pan until just before it starts to simmer. 
  11. Stir in the peanut butter so that melts completely.
  12. Place the white chocolate in a bowl and pour the peanutty cream over. Stir until all the chocolate has melted.
  13. Pour this mixture over your brownie.
  14. Scatter the topping with peanuts and chocolate chips and a few swirls of jam.
  15. Allow to set in the fridge for at least 6 hours, so that the topping is completely firm.
  16. Use a sharp knife to cut into neat squares. Store in the fridge in an airtight container and consume within 3 days. It won’t be hard.



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