Tuesday, 14 August 2012

Salted Peanut Butter Brownies

Pure, unadulterated indulgence. That's the only was I can describe these devilishly decadent brownies. A rich and fudgy chocolate base is topped with a salted peanut butter icing so wanton it borders on the immoral. They are definitely a guilty pleasure, but then aren't the best things just a little bit sinful?

Prep time: 25 Minutes (Plus some chilling time)
Baking time: 25-30 Minutes
150g Unsalted Butter (Cut into small cubes)
225g Caster Sugar
100g Cocoa Powder
1tsp Vanilla Extract
2 Large Eggs
75g Plain Flour

For the icing
100g Unsalted Butter (Softened)
175g Smooth Peanut Butter (A good one with no added sugar)
125g Icing Sugar
A few pinches of Sea Salt Flakes

Preheat the oven to 170C/325F/Gas 3, grease a 21cm square baking tin and line with baking paper. Place the butter, sugar and cocoa in a large bowl and sit over a bain-marie. Stir occasionally until the butter has melted, then set to one side for 5 minutes until cooled slightly. Beat through the eggs with the vanilla, then fold through the flour until you are left with a smooth batter. Pour into the tin and bake in the centre of the oven for 25-30 minutes, until a metal skewer inserted into the middle comes out slightly sticky and with a few crumbs attached. Remove from the oven and leave in the tin for 30 minutes, then remove and leave to cool completely on a wire rack.

When the brownies are completely cool you can get started on the icing. In a large bowl cream together the butter and peanut butter. Sift in the icing sugar and beat until smooth and creamy. Spread evenly on top of the cooled uncut brownies and place in an airtight container in the fridge for an hour (This will help with the slicing). To finish, slice into nine squares and sprinkle each with a little sea salt. You're all done. Time to share with your salivating guests or jealously hoard for yourself!

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