Michael’s Kitchen

PEANUT BUTTER & CHOC CHIP BROWNIES

Ingredients Method

6 tablespoons unsalted butter, room 1. Preheat oven to 180°C on bake setting.

temperature Generously butter and flour the baking pan.

1/2 cup nutty & freshly ground peanut butter

1 1/4 cups (packed) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
Using electric mixer, beat butter in large bowl
until smooth. If oil has separated from peanut
butter, stir to blend. Add peanut butter to
butter; beat until well blended, scraping down
sides of bowl occasionally

3/4 cup plain flour

2. Beat in brown sugar. Add eggs 1 at a time,
1 teaspoon baking powder
beating well after each addition. Beat in
1/4 teaspoon salt vanilla.

3/4 cup high quality 60-70% dark choc chips

3. Use sieve to sift the flour, baking powder,
and salt into medium bowl.

Utensils
4. Add the medium bowl (flour mixture) into
the large bowl (peanut butter mixture) and
Electric mixer
fold with spatula until blended. Briefly mix in
the chocolate to fully combine.
1 x Medium bowl

1 x Large bowl 5. Transfer batter to pan and give it a quick

shake so that all the mixture is evenly
1 x Sieve distributed.

1 x Spatula
6. Transfer to oven and cook for 40-45
1 x 20 cm baking pan minutes. Check the brownie at 40 minutes by
inserting a toothpick 5 cm from edge of pan. It
is ready if the toothpick comes out with moist
crumbs attached. Take the pan out of oven
and allow to cool for 12 minutes for a warm
brownie, or for 30 to teach room temp.
(Note: They can be made 3 days ahead. Cover;
store at room temperature or in the fridge.)