So readers, in my pursuit to find my ‘dream job’ I have decided to attend a foundation course in food and wine at cookery school! I attended a short course at the school, when I was 14 to get a taster and there I found the best brownie recipe. So I figured I’d share it with you continuing my GBBO baking series, naturally I’ve put my own spin on it. Pretty unoriginal to add peanut butter but for those of you that haven’t tried it, it’s very easy, here’s how:
Makes about 16 squares
– 140g butter
– 200g dark chocolate
– 225g sugar
– 2 tsp vanilla essence
– pinch salt
– 2 eggs
– 1 egg yolk (Or not to waste the white I add in a dash of milk)
– 85g plain flour
– 2 heaped tbsp peanut butter
Melt the chocolate and butter.
Leave to cool before adding the sugar, vanilla and salt.
Whisk in the beaten eggs and then the flour. Pour the mixture into a lined square tin.
Loosen the peanut butter by stirring in a bowl, then drape it on top of the mixture in pockets, swirl it around the surface to create ripples.
Bake in a preheated 180C oven for 35-45 mins till firm but fudgy.