Category Archives: Peanut Butter

Peanut Butter Swirl Brownies

Super fudgy brownies packed with peanut buttercups AND topped with more peanut butter.

Irresistible 😋

Ingredients:
Brownies
200g dark chocolate (I normally use store own brand or Bourneville as I find the high cocoa content chocolate makes the brownies too rich)
250g unsalted butter
80g cocoa powder
65g plain flour
1teaspoon baking powder
150g dark muscavado sugar
150g golden caster sugar
4 eggs
2 teaspoons vanilla

Peanut butter topping:
125g peanut butter (smooth)
2 tablespoons melted butter
3 tablespoons icing sugar sieved
1 teaspoon vanilla

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Ingredients

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Melt the chocolate and butter over a water bath, mixing occasionally

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Sieve all the dry ingredients into a bowl

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Mix and the chocobutter mix and dry ingredients together

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Mix in the eggs(and vanilla), one by one. The mixture might look abit lumpy/cuddled, but by the time you get to the third/fourth egg, it will look silky smooth

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Add the peanut butter cups, they don't have to be chopped up (I prefer them unchopped). Mix and then put the mixture in a lined brownie tin

For the peanut butter topping:

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Mix in the ingredients until smooth

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Swirl using a toothpick/knife. Place in a 160deg oven for 25-40mins (a knife poked into the centre shouldn't come out clean but not completely raw )

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Ta-dah!

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Once cool, remove from the tin and cut into slices

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I split the mixtures between two pans, usually I make chunkier brownies in a single square cake tin and wouldn’t chop the peanut butter cups up.

However, this time I also wanted to do something abit special to gift some of these.
With the brownies in the second tin, using a heart cookie cutter I made brownie hearts 💕

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Any extra brownie bits left over can be squished up and pushed into the cutter to make more hearts (or you could just eat them ;))

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Hand made/personalised tags make a thoughtful finishing touch

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Any excuse to use these boxes and my mini stampers

P.S. the mini reeses peanut butter cups are half price in Waitrose at the moment!

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It’s all Fudged Up!

I finally got round to making fudge … and using my thermometer!

I was prompted to make fudge this weekend after the subject of ‘Armpit Fudge‘ came up. The ingredients are put into a bag and are combined together by placing the bag in your armpit and squishing it using your arms… appetising!

Not exactly the fudge I had in mind and the thought of it kinda grossed me out, but suprisingly didn’t put me off … Fudge that is… Not armpit fudge…. That’s a no-no.

I was looking for a recipe for simple, vanilla fudge when I came across chocolate and peanut butter fudge.  There were quite a few different recipes, some involved mainly melted chocolate and condensed milk with chopped up peanut butter cups, or melted chocolate and icing sugar with peanut butter swirled in.
I decided on this one from the Brown Eyed Baker. It seemed to be a more ‘authentic’ fudge recipe and allowed me to use my thermometer (I’m easily pleased) and my measuring cups 😀 :

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now I can stop complaining about American measurements!

1) Heat 2½ cups granulated sugar,¼ cup cocoa powder,1 cup evaporated milk (from a can) and1 tablespoon light corn syrup (I used Golden Syrup) mixing continuously until the sugar has completely melted

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2) Add 2 tablespoons of butter (taken from 1/2 a cup/125g of unsalted butter) and mix in til the butter melts, bring to the boil, cover and allow to boil for a further 3 minutes

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3) Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage).

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4)Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.

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5)Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss (can take anywhere from 5 to 15 minutes). You can also transfer the mixture to the bowl of a stand mixer (or use a hand mixer) and beat it on medium speed, being careful to only mix until it thickens and loses its gloss. Do not overmix

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It took about 10mins with my hand mixer to reach the desired state

6) Immediately pour the mixture into the prepared pan. Allow the fudge to come to room temperature, then cover the pan with plastic wrap and chill it until set.

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7) Lift the fudge out of the pan and cut into 1-inch squares. The fudge can be stored in an airtight container at cool room temperature or in the refrigerator.

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This fudge was really good and I was impressed as it was my first attempt (it actually tastes like fudge!)
It has a smooth, creamy texture. The flavour isn’t too overwhelming with a very subtle peanut butter flavour.

The fudge was surprisingly simple to make, I did burn the pan abit in the process (luckily it didn’t affect the flavour, and the best thing about burnt sugar it’s easy to clean off the pan!)

Waiting for it to chill was a pain though (I’m not very patient).

If I was to use this recipe again, I would add more peanut butter as I felt the flavour was underwhelming, I used smooth but think crunchy might add a nice texture. Or I would add chopped up peanut butter cups.

There are so many different fudge recipes and flavours out there, and bar armpit fudge, I am looking forward to trying more out.

Peanut Butter Brownie Slices

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The only good thing about my daily commute is it gives me time to dribble over yummy recipes and give me inspiration on what to make next.

I recently found this amazing website after finding Manuela/Passion for Baking on instagram, her pictures are amazing and her website doesn’t disappoint. I saw these Crispy Peanut Butter Bars but wasn’t really feeling the rice krispy base but knew they’d make an awesome topping for my super fudgy brownies.

I also found a recipe on Baking Mad which makes brownies even fudgier and more amazing. I decided to give the Muscavado sugar a go, especially considering how it made a huge difference in my chocolate cake. But I stuck to the Jamie Oliver recipe as I know the quantities work perfectly.

For the brownies:
Melt 250g unsalted butter and 200g dark chocolate over a water bath(I use store own brand/Bourneville as I find the high cocoa chocolate too rich)
Sieve 80g cocoa powder/65g plain flour/1teaspoon baking powder and 360g dark muscavado sugar and mix to combine
Add the butter/chocolate and mix
Add 4 large eggs and mix
Bake for 30-40mins at 160degrees. Leave in tin to cool (I use a 20cm square cake tin)

For the peanut butter ganache (dribble):
Melt 300g of milk chocolate with 400g peanut butter together in a water bath, mixing until smooth and fully combined.
I used Diary Milk and smooth peanut butter.
Pour over the brownie in the tin and leave to cool. Once cool place in the fridge for 2hrs to set.
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Chocolate layer:
Melt 220g dark chocolate with 115g unsalted butter and a teaspoon of liquid glucose over a water bath.
Mix until fully incorporated and smooth. Leave to cool, and once cool pour over set peanut butter layer.
Chill in the fridge for at least an hour.
I ran out of dark chocolate so did a 50:50 mix of Dairy Milk to Bourneville.
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Remove from tin and cut into squares…. and eat 😀

O M G!

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Amazing…super fudgy brownie with a caramelly flavour, smooth peanut butter truffle (mmmmm) with a shiny chocolate coating!

These are very rich, I cut them into 25 pieces which were just the right size, and perfect if you are on the greedy side as they look small 🙂

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