The Australian Women’s Weekly Food – June 2019

PEANUTBUTTER

BROWNIE

PREP+ COOKTIME 1 HOUR (+ COOLING)

SERVES 16

150gbutter,choppedcoarsely

200gdarkchocolate,

choppedcoarsely

2/3 cup(150g)castersugar

1/2 cup(110g)brownsugar

3 eggs,beatenlightly

3/4 cup(110g)plainflour

1/4 cup(35g)self-raisingflour

200gchoc-coatedpeanuts,halved

(seenotes)

1/2cup(140g)crunchypeanutbutter

1 Preheatovento170°C/150°Cfan.

Greasea 20cmx 30cmslicepan;line

baseandsideswithbakingpaper,

extendingpaper2cmoverlongsides.

2 Stirbutterandchocolateina large

saucepanoverlowheatuntilalmost

smooth.Remove from heat, cool for

10 minutes.

3 Stirsugarsandeggsintochocolate

mixture,thensiftedfloursand¾of

thepeanuts.Spreadmixtureinto

preparedpan.Dropslightlyrounded

teaspoonsfulofpeanutbutterevenly

overmixture.Pushpeanutbutterinto

browniemixtureslightlywiththe

backofa teaspoon.Sprinklewith

remainingchoc-coatedpeanuts.

4 Bakefor 35 minutesoruntilfirm

andsidesbegintocomeawayfrom

thesidesofthepan. Cool in pan

before cutting.

“Thisis the browniefor peanut butterfans!

Dollopsof peanutbutter combined with pops

of crunch andrich chocolate makesthisthe

most addictive combination ever.”

TEST

KITCHEN

NOTES

Choc-coatedpeanuts

areoftenreferredtoas

scorchedpeanuts.

Sprinklewitha pinch

ofsaltflakesafter baking,

Fran Abdallaoui, Editor,AWWFOOD if you like.