These peanut butter brownies are an adaptation of my ‘world’s best brownies’ recipe. I’ve added peanut butter, crushed peanuts and hazelnut oil to add a crunchy texture to the traditional brownie. I also love the combo of a bit of salt and dark chocolate.
I was also gifted a set of cooking oils from Il Gusto and was asked to experiment with these in my cooking. I whacked some hazelnut oil into these which accentuated the nutty flavours of the brownies (and also made my kitchen smell great). I have to admit that I had never really used flavoured oils in my cooking before, but I have found them a great way to incorporate subtler flavours into dishes.
What I particularly like about Il Gusto is that they offer a refill service for any empty bottles in their stores to reduce waste.
Prep time: 20 minutes
Makes 30-40 small/medium sized brownies
50g dark chocolate
350g caster sugar
1 teaspoon vanilla extract or essence
125g plain flour
1 teaspoon of baking powder
1tsp hazelnut oil
3 heaped tablespoons peanut butter
50g crushed salted peanuts
- Preheat your oven to Gas Mark 4
- Get a 22 x 30 x 2.5 cm (9 x 12 x 1 in) oblong tin and line with greaseproof paper or baking parchment. Grease the paper with margarine using a paper towel.
- Put the margarine into a pan and melt over a low heat. Pour it into a mixing bowl, then add the sugar and vanilla.
- Add the eggs one at a time and beat in well
- Sift the flour into the bowl and add the baking powder, the cocoa and the hazelnut oil. Stir everything together so that it is mixed well.
- Break the dark chocolate into small pieces and use a sharp knife to cut into small shards. Add them to the mixture and stir it well again.
- Pour the mixture into the tin and smooth the top with the back of a spoon.
- Spoon the peanut butter on top of the brownie mixture and swirl with a spoon to create a marbled effect and scatter your crushed peanuts on top.
- Bake for 40 minutes
- The brownies are ready when they have risen and a crust has formed on top. They should still be soft in the middle.
- Leave the brownies in the tin for 5 minutes, then cut them into squares. Leave them on a wire rack to cool.