PEANUT BUTTER & JELLY BROWNIES

Here’s a recipe for the ultimate American dessert: peanut butter and jelly brownies. I got the idea when my colleague (hi P1) asked me to make something for her birthday and surprise everyone in the office, while she’s away in the States. So I started thinking what would everyone like to eat. Definitely something chocolaty, but I don’t wanna make just an ordinary chocolate cake…while I was lost in the thoughts my roommate devoured almond butter (hi Mac <3 ) and the light bulb went on. Yesss, what’s more American than peanut butter and jelly brownie? So I did some research, combined couple of recipes until I got the one I like the most.

Ingredients for 12-15 pieces

  • 2,5 dcl of milk
  • 1 vanilla pod or 1 tea spoon of vanilla extract
  • 2 egg yolks
  • 1 table spoon of corn starch
  • 25 g of butter
  • 3 table spoons of peanut butter
  • 50 g of sugar

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  • 250 g of butter
  • 250 g of dark chocolate
  • 200 g of sugar
  • 4 eggs
  • 150 g of flour
  • jelly
  • 50 g of raw unsalted peanuts

Instructions:

  • For the custard heat up milk with vanilla. Meanwhile beat the egg yolks with sugar, corn starch and butter until bubbly. Slowly pour in milk all the while whisking in a steady pace. Put back on the hob for 2 more minutes, until thickened. Then add the peanut butter, mix and leave to completely cool down. Discard the vanilla.
  • For the brownies melt the chocolate with the butter on a low heat. Add sugar, cook for another minute then set aside to cool a bit. Gradually whisk in one egg at the time until silky. Add the flour and peanuts and mix well (no lumps!).
  • Pour the batter into the baking tray (20×30 cm, lined with grease proof paper). Now add the custard, gently running it through the brownie batter. Add couple of dots of jelly here and there and if you’d like some fresh fruits like raspberries.
  • Bake for 20 minutes on 180 Celsius degrees until baked outside and still gooey on the inside.
  • Cool for at least 30 minutes and serve.

Enjoy,

T 🙂

 

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