Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I intended to make a delicious Blackberry Relish for you this week. But as they say life (and brownies) is what happens while you’re making other plans. I realised I didn’t have the ingredients I needed and sometimes what you need is dark chocolatey goodness swirled with peanut butter and sprinkled with crunchy bits. It is nearly winter after all.
I’ve used black cocoa in these brownies to get the Oreo taste but if you don’t have it or can’t get it then regular dutch processed will work just fine!
Preheat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Put the butter, chocolate and cocoa in a double boiler or a heatproof bowl in the microwave and melt together. Set aside to cool a bit.
Sift the sugars together in another larger bowl and add the eggs. Whisk the eggs and sugar together.
Now this is a very important stage. This recipe can be more fudgy or more cakey depending on how much you whisk the eggs at this stage. If you want a very dense brownie just whisk it a bit until its mixed. If you want a lighter result then whisk until quite thick and pale. I have gone for something in middle so they retain a lot of richness but still have a light enough texture not to be too much. Experiment until you find your sweet spot!
When the chocolate has cooled enough to feel warm but not hot, whisk the chocolate into the eggs.
Gently fold in the flour.
Pour the batter into the prepared pan. Slightly melt the peanut butter – 20 seconds or so in the microwave should do it – it will make it easier to swirl. Dollop the peanut butter on top of the batter. Use a small knife or skewer to gently swirl the peanut butter around.
Sprinkle the top with cocoa nibs, chocolate chips and/or flaky sea salt. Whatever takes your fancy.
Bake for 30 to 35 minutes until the brownies are just feeling firm in the middle. They will stay very fudgy don’t worry.
Leave the brownies in the pan to set completely before attempting to slice. Chilling the pan briefly in the fridge will help with slicing.
Serve with all the creamy things. Or enjoy a darkly indulgent treat on its own.
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Peanut Butter Oreo Brownies
Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy
Makes : 8 large brownie triangles or 16 brownie bites
Dark fudgy brownies swirled with peanut butter and sprinkled with cocoa nibs and salt.
Ingredients:
- 8 tablespoons (115 grams) unsalted butter
- 3.6 ounces (100 grams) good quality dark chocolate (at least 70%), chopped
- 2 tablespoons black cocoa powder (or dutch processed)
- 2 large eggs
- 1/2 cup (100 grams) packed dark brown sugar
- 1/2 cup (100 grams) cup white sugar
- 2 tsp vanilla extract
- 3/4 cup (100 grams) all purpose flour
- 1/3 cup (80 grams) peanut butter
- cocoa nibs, flaky salt
Equipment:
- 8 inch square pan lined with baking paper
- large mixing bowl
- small heatproof bowl
- medium saucepan if not microwave melting
Directions:
Preheat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Put the butter, chocolate and cocoa in a double boiler or a heatproof bowl in the microwave and melt together. Set aside to cool a bit.
Sift the sugars together in another larger bowl and add the eggs. Whisk the eggs and sugar together.
Now this is a very important stage. This recipe can be more fudgy or more cakey depending on how much you whisk the eggs at this stage. If you want a very dense brownie just whisk it a bit until its mixed. If you want a lighter result then whisk until quite thick and pale. I have gone for something in middle so they retain a lot of richness but still have a light enough texture not to be too much. Experiment until you find your sweet spot!
When the chocolate has cooled enough to feel warm but not hot, whisk the chocolate into the eggs.
Gently fold in the flour.
Pour the batter into the prepared pan. Slightly melt the peanut butter – 20 seconds or so in the microwave should do it – it will make it easier to swirl. Dollop the peanut butter on top of the batter. Use a small knife or skewer to gently swirl the peanut butter around.
Sprinkle the top with cocoa nibs, chocolate chips and/or flaky sea salt. Whatever takes your fancy.
Bake for 30 to 35 minutes until the brownies are just feeling firm in the middle. They will stay very fudgy don’t worry.
Leave the brownies in the pan to set completely before attempting to slice. Chilling the pan briefly in the fridge will help with slicing.
Serve with all the creamy things. Or enjoy a darkly indulgent treat on its own.
– Brownies are fabulous for 3 to 4 days or longer if kept in the fridge –
Adapted from Hummingbird High.
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