I have very fond memories of baking Delia’s American chocolate brownies with my mother as a child, and they persist as a family favourite to this day. These are my adaptation of her recipe, and the peanut butter is a wonderful salty counterpart to the sweetness of the chocolate. Why not knock up a batch over the weekend? They’re quick to make and are the perfect indulgent afternoon treat with a cup of tea.
Peanut Butter Brownies
Makes 12 browniesApprox. cost: £1.82 for a tray of brownies (Note: this is based on prices of Sainsbury’s basics products)
100g bar Sainsbury’s basics/Tesco value dark chocolate chocolate
100g (3.5 oz) butter
185g (6.5 oz) granulated sugar (caster will work too)
50g (2 oz) plain flour
1 tsp baking powder
3-4 tbsp crunchy peanut butter
- Preheat the oven to 180°C.
- Put the chocolate, broken up, and the butter in a heat-proof bowl. Place the bowl over a saucepan filled with a little water (the water level should be sufficiently low that the water doesn’t touch the bowl), and put over a low-medium heat, stirring occasionally until melted (keep a beady eye on the chocolate and see that you don’t burn it). I find it easier to melt the chocolate in the bowl that I’m using for the brownie batter.
- Whilst the chocolate is melting, beat the eggs in a small bowl with a fork. Grease a medium-sized cake tin (don’t worry about the size of your tin, as long as it isn’t too big- you may just need to adjust the cooking times slightly). Line it with greaseproof paper.
- Once the chocolate has melted, take off the heat. Add the sugar, and beat well.
- Let the mixture cool a little before you add the beaten eggs. After the eggs, mix in the baking powder and flour. Finally, mix in 3 tablespoons of the peanut butter, and pour your batter into the prepared tin.
- If you want a nice marbled look to your brownies, dot little bits of peanut butter all over your mixture, and very gently mix them in with a knife or fork.
- Pop it in the oven for about 20 minutes. You should check your brownies a little early however- cooking times can vary enormously! They’re done when the sides look like they’re shrinking away from the tin and browning a little, and a knife comes out clean- but be really careful not to overcook them. Don’t worry if they’re a little squidgy- they’ll harden up in the tin.
- Leave them to cool for 15 minutes in the tin before cutting them into squares and lifting them out using the greaseproof paper. Finish cooling them on a rack.