Peanut Butter Brownie

The combination of peanut butter and chocolate can never go wrong. Our peanut butter brownie recipe balances both of these lavish flavors together to create a truly scrumptious brownie.

In our recipe we have used Fresh ST Peanut Butter Creamy kindly provided to us by one of our partners, Pyramid. Made from 90% roasted peanuts, this peanut butter does not include any added flavors, preservations or artificial colors. It has just the right consistency and texture you would expect from any good peanut butter.

Serving size: 16

Ingredients:

For the brownie batter

• ½ cup flour
• ½ cup cocoa powder
• ¼ tsp salt
• ½ cup butter
• 2 eggs
• 1 tsp vanilla essence
• ¾ cup sugar
• ¼ cup chocolate chips

For the topping:

• 4 tsp Fresh ST Peanut Butter Creamy
• 1 ½ tbsp chopped peanuts

Instructions:

1. Sift ½ cup flour, ½ cup cocoa powder, and ¼ tsp salt into a bowl and combine well with a spoon.
2. Then heat up a small saucepan and melt ½ cup butter. Heat it just until the butter is melted; it doesn’t have to be cooked for long.
3. Take another mixing bowl and add in the eggs, vanilla essence, and the butter that you have just melted. Whisk it together for 30 seconds or just until everything is combined well.
4. Next, add in ¾ cup sugar into the egg mix and whisk together for 2 minutes, so that most of the sugar is dissolved and it is evenly mixed.
5. Start adding the flour in parts (around 2-3 spoon-full each time) and whisk it till there are no big lumps or unmixed flour. The mix will be a lot thicker than normal cake batter.
6. Add in ¼ cup of chocolate chips. This will make the brownie extra chocolaty when it is baked.
7. Next is preparing the baking tray. First spread a tsp of butter in a 7×7-inch tray, coating the bottom and sides of the tray. Then place baking paper in the tray and press it in so that its sticking to the tray with the butter.
8. Add the brownie mix to the tray and smooth out the top with a spatula or a spoon.
9. Put small dollops of the Fresh ST Peanut Butter Creamy (total of 4 tsp) on top of the brownie mix (leave some space between the dollops). The peanut butter needs to be at room temperature so that the next step would be easier.
10. Swirl the peanut butter with a toothpick or a skewer. This makes the brownie both look better and taste better, as you will not bite into too much peanut butter at once and have a mouthful that’s over-powered with the peanut flavor.
11. Top the brownie with 1 ½ tbsp of chopped roasted peanuts. You can use pre-roasted nuts, but we have used raw peanuts that we lightly roasted over the stove for around 10 minutes.
12. Preheat the oven at 175℃ for 10 minutes.
13. Bake the brownie for 30 minutes at 175℃. When baked the top will look crunchy and cracked, but the inside will still be a little gooey because of the melted chocolate.
14. Cool down for 15 minutes and then place it in the refrigerator for around an hour before cutting in. This will ensure that you get a smooth cut. You can eat the brownie as it is or even serve with some ice-cream.