Peanut but­ter brown­ies

Evening Telegraph (First Edition) - - Uk World Today -

225g crunchy peanut but­ter 200g 70% dark cho­co­late 280g soft light brown sugar 3 medium eggs 100g self rais­ing flour SERVES 16. Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Line a 20cm (8”) square bak­ing tin with bak­ing parch­ment.

Put 50g of peanut but­ter in a small mi­crowave­able dish and set aside. Set 50g (2 blocks) of cho­co­late aside. In a medium sized saucepan, gen­tly melt the re­main­ing peanut but­ter, the cho­co­late and sugar. Mix well.

Re­move from the heat then beat in the eggs one at a time.

Stir in the flour. Spoon the mix­ture into the tin.

Mi­crowave the peanut but­ter un­til melted then driz­zle over the mix­ture.

Bake in the oven for about 30 min­utes – it should have a crust but still be a lit­tle soft in the mid­dle.

Mi­crowave the re­served cho­co­late un­til melted then driz­zle over the brownie.

Al­low to cool in the tin then cut into 16 squares.

Cour­tesy of Aldi.

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