Cakes & Bakes: Peanut butter brownies

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.

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!

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.

Click here to save the recipe on Pinterest for later!

Peanut butter brownies

2017-08-15 13:11:18

Yields 6

Cook Time

20 min

Cook Time

20 min

Ingredients

175g/6oz of unsalted butter
200g/7oz dark chocolate
75g/3oz crunchy peanut butter
30g/1oz smooth peanut butter
3 eggs
175g/6oz of caster sugar
¼tsp of salt
50g/1¾oz self-raising flour

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Instructions

Preheat the oven to 200°C/400°F/Gas Mark 6
Grease a 30 x 20cm (12 x 8 inch) brownie tin and line it with parchment paper
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
In a separate, small saucepan, gently warm through the smooth peanut butter
Put the eggs, sugar and salt into a large bowl and whisk until the sugar has dissolved
Using a rubber spatula, stir in the melted chocolate mixture and self-raising flour
Scrape the mixture into the prepared tin
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
Bake for 20 minutes, until the cake is just firm to the touch, but has a slightly fudgy texture
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
Serve warm or cold, on its own or with a scoop of ice cream or pouring cream

By Lucy Whigham

Adapted from The Low-FODMAP Recipe Book

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Peanut butter baked cheesecake

It’s Justin’s 50^th birthday today so, of course, I had to make him a birthday cake.

I made a peanut butter baked cheesecake – seeing as cheesecake is his favourite kind of cake, and he’s quite partial to peanut butter too.

I also wanted to try out a tip that I found on the internet this week. Apparently, instead of using a Wilton Bake Even Strip (which helps keep your cake level and prevent a cracked top), you can wrap the sides of the tin with a wet cloth or tea towel.

It worked pretty well, there was a slight bulge to one side of the top which I put down to the overlap of the cloth. Next time I’ll use a cloth cut down to fit the circumference exactly. So long as the cloth is very wet, it won’t burn in the oven. Elasticated cloth, or nylon/polyester fabric probably wouldn’t work very well in the heat of an oven; stick with cotton or linen.

The plain chocolate digestive biscuits gave just that bit of extra depth of flavour over plain digestives, and baking the base for 10 minutes gave it a ‘biscuity’ taste and texture.

I used mascarpone, but you can use Philadelphia or any other plain, full-fat cream cheese.

The results were delicious – a rich, indulgent treat.

There’s only one slice left – that must mean that the birthday boy approves!

Peanut butter baked cheesecake

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Course Dessert

Cuisine American

Servings 6

Ingredients

For the base

150 g/5oz plain chocolate digestive biscuits
30 g/1oz butter melted

For the filling

250 g/9oz mascarpone cheese
2 eggs + 1 egg yolk
100 g/3½oz caster sugar
150 g/3oz crunchy peanut butter
60 ml/2fl oz soured cream
½ tbsp cornflour

For the topping

125 g/4½oz soured cream
50 g/2oz dark chocolate
15 g/½oz caster sugar
3 tbsp mixed chopped toasted nuts optional

Instructions

Preheat the oven to 170°C/150°C fan/325°F/as mark 3
Grease & line and 22cm diameter spring form tin

For the base

Using a food processor, grind the plain chocolate digestives into fine crumbs
Add in the melted butter and combine well
Tip the mixture into the prepared tin pressing down firmly & evenly using a cold metal spoon to form a level base
Put the base into the oven for 10 minutes, when cool put it into the fridge to set

For the filling

After washing out the processor bowl, use it to combine the mascarpone, eggs, yolk, sugar, peanut butter, soured cream and cornflour to a smooth consistency
Pour the mixture into the over the base and bake for 30-40 minutes until just set
Allow to cool for half an hour on a wire rack before putting the tin into the fridge to chill

For the topping

In a small saucepan, gently warm the soured cream, chocolate and sugar stirring to form a smooth sauce
Pour the mixture on top of the cold cheesecake and allow it to set in the fridge
When cooled & set, run a sharp knife around the edge of the tin before easing the cake carefully
Finish with a sprinkling of mixed chopped toasted nuts (optional)

Keyword baked cheesecake, cake, cheesecake, nuts, peanut butter, peanuts

Cakes & Bakes: Peanut butter & banana dog treats

We must have published at least 100 Cakes & Bakes recipes. This is the first one that’s specifically for our canine friends. Peanut butter & banana dog treats are Fudge’s idea of heaven. They contains all the things he loves the most; egg, honey, peanut butter and bananas.

He hung around the kitchen the whole time I was making these – it must have been the smell of the bananas and the peanut butter. Torture when you’ve got a dog’s super-sensitive nose!

He must have known they were for him – “Are they nearly ready yet?” he was thinking!

It was worth his wait. He sat to attention putting on his best behaviour as the treats were unveiled.

….and then the first taste. Wow! Things will never be the same in his little doggy world ever again!

Peanut butter & banana dog treats

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

2 ripe bananas
75 g peanut butter
2 tbsp runny honey
1 large egg
225 g rolled oats
40 g wholemeal flour

Instructions

Preheat the oven to 175ºC/350°F
Mash the banana with a fork until smooth
Mix in the peanut butter, honey and egg
Add the oats and flour and stir until well combined
Drop the dough (I moulded them into bone shapes using a cookie cutter) onto a cookie sheet lined with parchment/greaseproof paper
Bake for 15 minutes or until just turning brown

Keyword bananas, dog treats

Cakes & Bakes: Peanut butter chocolate fudge

This isn’t a regular fudge recipe – there’s no need for a thermometer, no need for all that arm-aching stirring. This peanut butter chocolate fudge recipe takes 20 minutes to make… tops! Because of the high butter content (let’s not even mention the sugar content!), this fudge is best kept in the fridge.

It’s sweet, smooth, buttery and very, very naughty! It made two big jarfuls and there wasn’t enough room in there for that last piece – oh well, I guess I’ll just have to eat it then!

Click here for more of our other peanut recipes!

Peanut butter chocolate fudge

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Prep Time 15

Cook Time 1

Total Time 16

Ingredients

250 g peanut butter creamy or crunchy depending on your preference
250 g butter cubed
1 tsp vanilla extract
450 g sifted icing sugar
100 g roughly chopped dark chocolate or chocolate chips

Instructions

Line a 22cm/8inch square cake tin with parchment/greaseproof paper
Put the peanut butter and cubed butter into a large microwave-proof bowl and cook on high for 30 seconds
Stir the mixture and microwave again for another 30 seconds
Stir in the vanilla extract and chocolate before adding the icing sugar. The consistency should resemble cookie dough
Using a spatula, put the mix into the lined cake tin pressing it down to level it out. Use the back of a spoon if needed
Cover the tin with cling film or foil and refrigerate for at least 4 hours
Remove from the tin and slice into squares. Keep refrigerated in an airtight container