Alix Clark is the editor of SBS food magazine Feast. In this regular series, she will choose a different dish from Feast magazine and recreate it in her own kitchen:
People have literally been stopping me in the street to rave about how much they loved the chocolate peanut butter brownie that’s our April cover star. And by “street” I mean the corridors at work, and by “rave” I mean “RAVE”.
They’re all mad for it – the taste, the texture and how easy it is to make. I had, ahem, tried this brownie during the testing and shooting process, but figured I’d better make for myself as well. My grandmother’s 90th birthday this past weekend was all the excuse I needed (actually, I didn’t even need that – it’s always the perfect time to make brownies).
As with so many of Feast’s recipes, this was really easy. I’ve made a fair few brownies in my time (and my sister does a mean raspberry cheesecake ripple version that has been my nemesis on more than one babysitting assignment), but I don’t usually beat the eggs and sugar for such a long time.
I used the whisk attachment on my mixer and really got it good and fluffy before adding the flour and chocolate-butter mixture. As is often the case, I made do with what I had in my pantry – 250g of peanut butter, rather than the 500g stated in the recipe. I adjusted the butter and icing sugar accordingly and didn’t set any aside for sauce (grandmother’s birthday party, including numerous great grandchildren, not the right environment for extra sauce).
It melts really quickly so don’t get too distracted by anything else. The peanut mixture swirled in beautifully and the mixture was so tasty that I may have licked a spoonful or two before forcing myself to put it in the oven.
My brownie was done in 50 minutes, rather than the hour stated in the recipe – I’m guessing partially because I had it high up in the oven, rather than in the middle. The edges got a little darker than I would have liked, but I trimmed them off before serving and don’t worry, they didn’t go to waste! The outer pieces had a delicious cake-like texture while the middle pieces had that wonderful fudge-like quality that’s the mark of a great brownie. The amount of peanut butter was just right – enough for those who are peanut butter fans (my niece) as well as those who aren’t (her brother). In a group whose ages ranged from 3 to 93, it was deemed a success. In fact, they all raved about it!
- 200g dark chocolate, chopped
- 200g unsalted butter, chopped, at room temperature
- 4 eggs, lightly beaten
- 295g (1⅓ cups) caster sugar
- 100g (⅔ cup) plain flour
- Melted chocolate and ice-cream, to serve
Peanut butter mixture
- 500g peanut butter
- 100g unsalted butter
- 55g (⅓ cup) icing sugar
- View conversion table
- Preheat oven to 180°C. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate and butter in a small heatproof bowl, place over pan and stir until chocolate is melted (don’t let the bowl touch the water). Allow to cool slightly.
- Meanwhile, whisk eggs and sugar for 4 minutes or until thick and pale. Stir in chocolate mixture, flour and ½ tsp salt. Pour mixture into a greased, lined, deep 20cm square cake pan. Set aside to slightly thicken.
- Meanwhile, to make peanut butter mixture, heat all the ingredients in a saucepan over medium heat for 45 seconds or until just starting to soften. Stir to combine. Reserve one-third of the mixture to serve. Drop spoonfuls of remaining peanut butter mixture into chocolate mixture and lightly swirl with a skewer or knife. Bake for 1 hour or until just firm to the touch. Cool for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.
- Cut into squares and serve topped with warmed reserved peanut butter mixture and melted chocolate, with ice-cream on the side. Store in an airtight container in single layers separated by baking paper for up to 1 week.
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If you want to head to the home of the brownie, why not take a look at all our trips to the USA. There's bound to be a place to stop and try these for yourself!
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