I have been making a lot of things recently. On Mondays each week it is my job to make supper. Most of the things I have been making have come from a book called Meals by Christine Capendale. Last week I made Asian beef and broccoli noodles which were really nice and also for dessert I made a chocolate and peanut butter brownie. I liked the brownie when it first came out of the oven and when it had sat in the fridge overnight. When it was warm it was hard to cut because it was so squishy but it still tasted delicious and was worth the effort of cutting it. When it was cool it made for neater slices and better-quality pictures. It was delicious either way and I respect your choice. If you wait a day they are Tuesday breakfast brownies.
Chocolate and peanut butter brownie
200g brown sugar
100g dark chocolate
40g cocoa powder
5ml vanilla essence
100g cake flour
Pinch of salt
2ml baking powder
100g milk chocolate, roughly chopped
100g crunchy peanut butter
Ice-cream for serving
Preheat oven to 180 degrees centigrade. Spray a 22cm oven proof dish.
Place the butter, sugar, dark chocolate, cocoa and vanilla in a saucepan. Melt over a low heat. Once melted set aside and cool for ten minutes then stir in the eggs.
In a new bowl sift together the flour, salt and backing powder. Mix gently into the melted chocolate mixture. Stir in the chopped milk chocolate then pour the batter into the oven proof dish.
Spoon the peanut butter in lumps into the brownie mixture and use a knife to swirl it into pretty patterns.
Bake for 20 minutes or until brownie is set. Remove from oven.
Either serve hot or wait until it is cold and serve with ice-cream.