This was the second of my peanut butter recipes from last week and is also the second yummy recipe I have tried from Eric Lanlard's Home Bake book.
I think I left it in slightly too long - gave it an extra ten mins as it seemed a bit too wibbly when it came out of the oven and I am a bit obsessed with things being undercooked. I only really got to have a little taste of these - had already OD'd on Snickers muffins so the rest got given away as extra housewarming goodies for my best friend, Mike's family, and Nic's Notebook. But what I did try I liked - they were a lot lighter and sweeter than normal brownies - so they are definitely going on the 'make again' list and I think I will hog them all for myself next time!
Here is the recipe, and this time I actually remembered to take pictures as I went!
You will need:
100g unsalted butter, softened
150g crunchy peanut butter
1tsp vanilla extract
175g caster sugar
75g white chocolate
75g walnut halves
125g plain flour
1tsp baking powder
melted dark and white chocolate, to decorate
1. Preheat oven to 170c/gas 3. Grease and line a 20cm square tin with butter.
2. Beat the butter and peanut butter together until creamy, then add the vanilla, sugar, and egg and beat again until light and creamy.
3. Chop up the white chocolate and walnuts, and stir in to the mixture.
4. Sift the flour and baking powder and fold in to the mixture.
5. Spoon into the tin and smooth the top.
6. Bake for 40mins until there is a golden crust but it is still fudgy in the middle.
7. Leave to cool and then decorate by drizzling melted white and dark chocolate across the top.
OK so my drizzling skills leave a lot to be desired! I've been using a spoon and it either comes off the spoon in blobs or lines that are far too thin, grr! If you have any good drizzling tips, please leave a comment and let me know :)
ETA: this is now my entry for Sweets for a Saturday! Head on over to Lisa's blog to see all the other entries.