Sunday, 1 April 2012

One-Pot Peanut Butter Brownies

Another rich and delicious recipe that makes my life easier by using only one pot! I made these for the commerce Dean's Scene on Friday and brought some to the Pre. The left overs were awesome because I would bring a few pieces to parties or meetings, and of course, it made me the favorite person there. I'd also  have a piece when I wake up, as a snack during the day, and binge food when I come home drunk. For all those reasons above, I want to make a commitment to always having baked goods on hand.

I tried to make it pretty simple by using straight forward measurements...AKA no 3/4 cups and 2/3 cups. All the measurements are whole numbers just to make it easier for my brain to remember. Normally I try to remember what I've put in during the process, then write it all down afterwards. I just recently started using a notepad so just so my recipe is slightly more accurate. 

Brownie recipes are pretty straight forward: flour, chocolate/cocoa or both, butter, sugar, eggs and you've got yourself a brownie batter. Unlike cookies, it's pretty hard to screw up the batter. There's a variety of combinations you can try and the worst that can happen is you end up with a brownie that's too fudgy or too cakey for your liking. Actually the other day I heard it's also possible to over bake it. I've never had that problem because I only bake mine for 30- max 40 minutes and know that it will set when it cools.

1 cup of butter
1 cup of semi sweet chocolate
1 cup of cocoa
2 cups sugar
4 eggs
1 cup of flour
1 cup of peanut butter
1 cup icing sugar
1 egg
I'm liking the look of that ingredient list with all the 1's.

 Melt the butter and chocolate in a sauce pan and add in the sugar and cocoa powder.

Add in the eggs one at a time, making sure the last addition is fully incorporated before adding the next. It helps to break the yolk first.

After the first 2 eggs, the mixture will seize up a little bit and become curdled and clumpy. Keep going until you have all 4 of them in and the mixture becomes smooth and dark and beautiful. Makes me just wanna eat it as is, and I'm the type that never licks the spoon. Dump all that into a 9 by 13 pan lined with parchment paper and move onto the peanut butter.

Stir the peanut butter and icing sugar together until it's mixed well. I could have probably used regular sugar since I was using an egg and baking it as well. So if you don't have icing sugar, regular sugar is perfectly fine. 
The reason I started with icing sugar was because I thought the icing sugar alone would make a smooth batter that I can just use on the brownies. Clearly it was more clumpy than smooth and there was no way I could have made swirls with that.

After the addition of the egg, everything smoothed out ...with time. You need to constantly stir it for a while because peanut butter doesn't like to mix. 

Place dollops of  batter over the brownie batter.

Use a knife and draw through the batter to make big swirls.

I baked these for about 40 minutes at 375 degrees. Let it cool for 30 minutes and serve. 


  1. Wow, these look stunning. Going to try them out A.S.A.P!

  2. nice idea.. thanks for sharing...

  3. Making now. Ps love the hello kitty mug ;)

  4. I strongly recommend my most recent brownie recipe in may/ June. It is a ton better. Just finish it off the same way with peanut butter