Peanut butter and biscuit brownie
Made this scrumptious and delightful treat for my cousins last week and they absolute loved it!! My sister tried some of it and she has been nagging me to bake this again ever since haha (I just love spoiling her you know)
Ingredients for a 8x8 inch pan:
135g unsalted butter
200g dark chocolate (I used 70% here)
70g brown sugar
60g white sugar
2 large eggs
3g salt
55g all purpose flour/ cake flour
80g unsweetened cocca powder
2 digestive biscuits, in chunks
1 tablespoon of peanut butter (both smooth or crunchy will do fine!!)
Instructions:
Melt the butter, dark chocolate in a heat-safe bowl over simmering water (low to medium heat). Stir and mix occasionally until the butter and chocolate has melted.
Remove the bowl from heat and let it sit until its cooled. In another bowl, combine together the brown and white sugar, and add in the eggs one at a time. Use a hand mixer to beat it on medium high speed until it becomes pale yellowish and fluffy.
Combine both mixtures together and sieve in the cocoa powder and flour. Mix gently until just combined. The batter should appear shiny, glossy and thick.
Preheat the oven to 180 degrees and then pour in half of the brownie batter in the lined pan. Layer the and layer the digestive biscuit chucks. Top it off with the remaining brownie batter. For the peanut butter swirls, generously disperse the peanut butter on top of the brownie and use a skewer to draw in figure 8 so it forms some sort of swirl on the top!!
Bake it for 20-25 degrees for a gooey and fudge centre
Cut it into slices after it is cooled completely and enjoy xxx (p.s: a hot brownie is always good with a scoop of ice cream teehee)
Tips:
Remember not to overman the batter after adding in the flour as the more you mix it, the more gluten structure will be formed, resulting in a cakey brownie rather than a soft, gooey, fudgy one!! But for cakey brownie lovers, feel free to give it a good mix, or simply add a bit more flour (5-10g) to create a more dense structure.
Comments