Cakes & Bakes: Peanut butter brownies

Slice of home-made peanut butter brownie and mug | H is for Home #recipe #brownies #baking #cookery

We’ve got a wonderful recipe for you this week – delicious peanut butter brownies. And there’s a bonus for some of our readers who have certain dietary requirements.

Peanut brownies mixtures | H is for Home

This peanut butter brownie recipe is taken from a cook book of low FODMAP dishes. FODMAP is an acronym for “fermentable oligosaccharides, disaccharides, monosaccharides and polyols”. It’s a diet recommended for people suffering from Irritable Bowel Syndrome (IBS), Crohn’s Disease, functional bowel disorder, Inflammatory Bowel Disease and Coeliac Disease. Don’t let the fact that you’ve got a healthy digestive tract make you think that this brownie’s not for you – it’s amazing!

Peanut butter brownie batter in square tin | H is for Home Spooning warmed peanut butter into peanut butter brownie batter | H is for Home
Peanut butter pattern in peanut brownie batter | H is for Home Cooked peanut brownies | H is for Home

Slightly crispy on the outside… soft, sweet, chewy and gooey on the inside. Eat it hot or cold… on its own, with a scoop of vanilla ice cream or thick pouring cream.

Sliced peanut brownies | H is for Home

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Peanut butter brownies
Yields 6
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 175g/6oz of unsalted butter
  2. 200g/7oz dark chocolate
  3. 75g/3oz crunchy peanut butter
  4. 30g/1oz smooth peanut butter
  5. 3 eggs
  6. 175g/6oz of caster sugar
  7. ¼tsp of salt
  8. 50g/1¾oz self-raising flourHome-made peanut butter brownies ingredients
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Instructions
  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. Grease a 30 x 20cm (12 x 8 inch) brownie tin and line it with parchment paper
  3. Put the butter, chocolate and crunchy peanut butter into a heat-proof bowl on a saucepan of simmering water over low heat and warm until just melted
  4. In a separate, small saucepan, gently warm through the smooth peanut butter
  5. Put the eggs, sugar and salt into a large bowl and whisk until the sugar has dissolved
  6. Using a rubber spatula, stir in the melted chocolate mixture and self-raising flour
  7. Scrape the mixture into the prepared tin
  8. Drizzle over the smooth peanut butter in 3-4 straight lines, then 'drag' through the peanut butter with a skewer or toothpick to create a marbled effect
  9. Bake for 20 minutes, until the cake is just firm to the touch, but has a slightly fudgy texture
  10. Allow to cool in the tin for a couple of minutes then lift out the block onto a board using the lining paper and cut it into 6-9 squares
  11. Serve warm or cold, on its own or with a scoop of ice cream or pouring cream
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Adapted from The Low-FODMAP Recipe Book
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Brownie butter cake

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Slice of home made brownie butter cake | H is for Home

We have a very attractive offering for this week’s Cakes & Bakes post – isn’t this layered brownie butter cake pretty? The deep chocolate brown and the warm yellow are very pleasing to the eye. It’s a really good ‘tea & cake’ kind of cake which scores even more points.

Home-made brownie butter cake

It’s the perfect thing for the two of us here at H is for Home headquarters as Adelle loves chocolate brownie and Justin loves butter cake. And both of us think the combination works really well. Correction, make that the three of us here… Fudge loves the crumbs!

Brownie butter cake
For the brownie layer
  1. 140g/5oz dark chocolate, broken into pieces
  2. 50g/1¾oz butter
  3. 50g/1¾oz soft brown sugar
  4. 1 egg
  5. 35g/1¼oz plain flour
For the butter cake layer
  1. 120g/4oz butter
  2. 100g//3½oz caster sugar
  3. 2 eggs
  4. 120g/4oz plain flour
  5. ¼tsp baking powder
  6. 50ml/3½tbsp milkHome-made brownie butter cake ingredients
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Grease 10cm x 20cm/4" × 8" loaf tin
  2. Preheat the oven to 180ºC/350ºF/Gas mark 4
To make the brownie
  1. Put the chocolate and butter into a heat-proof bowl and melt using a saucepan of water low heat. Make sure the water does not come into contact with the bottom of the heat-proof bowl
  2. Remove the bowl and leave to cool slightly
  3. Stir in brown sugar until well combined
  4. Add the egg and mix well
  5. Fold in the flour, again mixing until well combined
  6. Pour the batter into the prepared pan and bake for 15 minutes
  7. Remove and lower the oven to 160ºC/320ºF/Gas mark 3
For the butter cake
  1. Beat the butter with the sugar until creamy
  2. Add in eggs, one at a time, beating well after each addition
  3. Fold in the sifted flour and baking powder, alternately adding in the milk
  4. Spread the butter cake dough evenly over the brownie, bake for 25-30 minutes or until a skewer inserted into the middle comes away clean
  5. Allow to cool in the tin before turning out on to a serving plate
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Adapted from Rasa Malaysia
Adapted from Rasa Malaysia
H is for Home Harbinger http://hisforhomeblog.com/