|250 g||dark chocolate — 70%|
|1/2 c||castor sugar|
|1/2 cup||demerara sugar|
|3||eggs — large|
|1 tsp||vanilla — extract|
|salt — just a pinch|
|1/3 cup||peanut butter — crunchy|
|2 Tbs||milk — warm|
|50 g||white chocolate — shavings|
Melt the chocolate and pour in a large bowl. Stir in the butter and both sugars adding in section and beating each time until well mixed.
Add the eggs, adding one egg at a time and beating the mixture after each addition.
Stir in the vanilla extract. Gently fold the flour in to the chocolate mixture. Then add a pinch of salt and fold in
Scrape into the prepared pans which have been sprayed lightly and place on rack that’s one lower than the centre.
Bake at 180 degrees for 20-25 minutes until the brownie mixture has a nice, shiny top and comes out with a few crumbs when tested with a cocktail stick. You can make this as one big tray bake (so not in moulds), if so, increase cooking time by about 10 minutes and you know its done when the brownie start moving away from the pan easily.
Place in a cooling rack, using a palate knife, cool down completely.
Once cooled, remove from moulds.
Mix the peanut butter topping ingredient together and place spoonfuls of the mixture in the centre of the brownies. Leave out at room temperature.
Reprinted with permission of Siba Mtongana and Food Network South Africa.
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