July has been kind of grey. Not exactly wet, but not sunny either. For a rubbishy English summer, you need a cake that is equally at home doing a children’s party, family barbecue or solitary Netflix marathon. Brownies always go down well, but peanut butter makes everything better. If you are allergic to peanuts go for a cheesecake brownie instead.
If you already have a favourite brownie recipe, use that. Otherwise you can’t go wrong with this recipe based on the one found in The Hummingbird Bakery book.
With this recipe as a starting point you can make any flavour that takes your fancy.
- 200g dark chocolate
- 175g butter
- 325g golden caster sugar
- 130g plain flour
- 3 eggs (any size)
Preheat the oven to 170°c/gas mark 3. Grease and line a rectangular traybake tin.
Break the chocolate into chunks and put in a saucepan/heatproof bowl with the butter. If you use a medium to large saucepan/bowl you can do all the mixing in it and save on washing up. Place over a pan of simmering water and stir gently till melted.
Remove from the heat and stir in the sugar. Sift in the flour and mix well. Beat in the eggs.
Pour into the prepared tin [Add extra ingredients at this point, for peanut butter brownies take half a jar of crunchy peanut butter and sweeten to taste with icing sugar. Dot the brownie mixture with the peanut butter] bake for around 30 mins. It should be glazed and flaky looking on top but still a little soft in the middle but a little over cooking won’t hurt it. Leave to cool in the tin on top of a wire rack.
Makes 12 to 18 squares
PB brownies are particularly good if topped with milk chocolate. Melt 200g of a good quality milk chocolate and spread over the cooled brownie slab. leave to set then cut into squares or cut into small squares and completely coat each square in chocolate (you can thank me later).