Today I have a great pleasure to introduce you to my ultimate favourite brownie recipe that has never failed me. I have never heard a negative comment about this very decadent peanut and dark chocolate concoction. There is a lot of peanut butter brownie recipes out there that I trialed but they never feel like the peanut butter is in the centre of attention. In this case layer of peanut butter cuts through the middle of brownie creating peanut butter and brownie sandwich.
The concept of this cake is quite simple. You make the brownie butter and you use half of it to creat a bottom tier then you put peanut butter layer and cover it with remaining brownie batter. The peanut butter layer is nothing else than peanut butter mixed with some confectioners sugar. Once mixed together it becomes very playable and you can cover the cake tin with some clingfilm and press it to end up with an even layer in the shape of the cake tin. Then pop it in the freezer until needed. In the passed I have used smooth and crunchy peanut butter about both of them work well depending on your preference. I also tried all nut butter and that was my favourite as the middle layer has that slightly earthy edge!
What I also love about this cake is that the brownie is perfectly fudgy and gooey. I have made this brownie dozens of times and one of few observations I have is that the better the ingredients the better the cake however if you are on a budget your supermarkets own brands will do just fine. If you’re looking to explore more luxurious options I recommend 70% coca content. I also use a mix of dark, milk and white chocolate chips purely for the presentation purposes as I really like the contrast of colours.
Well about that… I don’t use butter in this recipe. After many tests and trials I decided to use extra virgin olive oil instead… it’s better for the ticker and it really brings out the flavour of chocolate. Trust me in this one you won’t be disappointed!
- 120 ml Extra virgin olive oil
- 230g dark chocolate
- 150g granulated sugar
- 50g light brown sugar
- 3 large eggs
- 1/2 teaspoon baking powder
- 80g plain flour
- 2 Tablespoons cocoa powder
- 1/4 teaspoon salt
Peanut butter layer:
- 185g smooth peanut butter
- 120g confectioners’ sugar
- 2 Tablespoons each chocolate chips
Into a large pan add the olive oil and chopped chocolate and warm up on medium heat, stirring constantly, about 2 minutes. (It’s fine if not completely melted, residual heat will take care of it). Remove from the heat and allow to slightly cool for 10 minutes.
While the chocolate cooling, make the peanut butter filling. In a medium bowl using a fork mix the peanut butter and icing sugar until combined. The mixture will be very thick – like a crumbly cookie dough. Place a sheet of cling film over the baking tin and transfer the peanut butter filling. Press gently until levelled and in shape of the baking tin then transfer into the freezer until needed.
Preheat the oven to 175°C Line the bottom and sides of a 9×9 inch square baking pan with baking paper , leaving an overhand on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate mix. Add the eggs, one at a time, whisking until smooth after each addition. Gently fold in the flour, cocoa powder, salt and baking powder.
Pour/spread half of the brownie batter into the prepared baking tin. Take peanut butter layer out of the freezer and place it in the cake tin. Pour/spread the remaining brownie batter on top. Sprinkle with the chocolate chips. Using the back of a spatula, gently press the chips into the brownie batter.
Bake for 40minutes or until the brownies begin to pull away from the edges of the pan. (The centre can’t crack slightly but it’s normal). Insert a wooden skewer to test if brownie is cooked. It should come out with few crumbs.
Allow the brownies to cool completely in the tin. Once cooled take out of the tin and cut into squares and enjoy!