The peanut butter brownie

After months of daydreaming about starting my very own food blog, the time has finally comes And what happens? I freeze. Typical. Ideas are one thing, but putting them out there for scrutiny by the general blog- reading public is another. My secret weapon? Chocolate. I have yet to meet a person who doesn’t like chocolate and for the short time that I had a stall at a lunchtime food market, these babies went down a treat, as they do in my own home. I use Yotam Ottolenghis basic brownie recipe but forgo the jam for glazing and instead add some chocolate drops as a finishing touch. The down side is that they can be totally addictive – try them at your peril…..

200 g unsalted butter, plus melted butter for greasing
280 g plain flour
½ tsp salt
300 g dark chocolate, broken into pieces
2 free-range eggs
220 g sugar
1 tsp vanilla essence

I jar peanut butter (I found tesco own brand to work the best for this recipe)

Pre-heat oven to 170 celsius and line a 22cm sq baking tin with parchment. Over a pan of simmering water, melt together the chocolate and the butter until combined. Remove from heat and leave aside (do not allow to overheat). Stir together flour and salt, and in a separate bowl, mix the eggs with the sugar and vanilla until just combined. Be careful not to incorporate any air into the mixture. Fold in the melted chocolate followed by the four and mix together gently. Spoon the mixture into the prepared baking tin and even the surface with a spatula. Dollop peanut butter on the surface at regular intervals and gently press into the brownie mix. Sprinkle the surface with chocolate drops and place in the preheated oven for 20 -25 minutes (undercooked is better that overcooked). Remove from the oven and place directly in to the fridge to set – this will ensure the lovely fudgyness we expect from a brownie. Once cooled, remove and cut as desired (makes approx 16 squares).