Peanut Butter Brownies
Brownies are richer fudgier cakes, usually with an overdose of butter and chocolate. I had three small jars of peanut butter and was really searching for some good ideas to convert them into this fudgy dessert. I found this cool recipe, without any more added white butter ( I find peanut butter itself a bit rich to my taste) and no eggs. The brownie was gooey chocolaty , peanutty all whipped into one luscious energy bar.
The recipe has been modified from food.com, you can find the original recipe here.
- Peanut butter-1 cup
- Ripe bananas- 1 ½ (or you can use 3 eggs)
(I used medium sized bananas)
- Brown sugar- ¾ cup
- Cocoa powder- 1/3 cup
- All purpose flour- 1 cup
- Milk– ½ cup
- baking powder- 1 teaspoon
- Choco chips- ½ cup
- Blanched and chopped almonds (or any nuts of choice)- ½ cup
- Vanilla extract – 2 teaspoon
- Preheat the oven to 170 degrees C. Grease and line a 8’x8′ square baking tin.
- Sieve all purpose flour, cocoa powder and baking soda in a container and keep aside.
- In another bowl, peel and roughly dice bananas , mash them with the back of the fork.
- Using a hand mixer (or a hand whisk) whisk it till it becomes a uniform paste without any chunks.
- Add peanut butter, continue beating by adding little sugar a time.
- Add milk and essence, beat it to a uniform mixture.
- Add the flour mixture, fold in using a silicon spatula and then beat at low speed so that all the ingredients mix. The mixture is much thicker than a cake batter.
- Lastly throw in almonds and choco chips and give a final whip.
- Transfer it into the prepared baking tin, bake for 25-30 minutes until toothpick inserted at the centre comes out clean.
- Cool and refrigerate for atleast 2 hours before cutting and serving.
- Do not demould or try to cut when its hot. Since its goey and wet unlike a cake, you might feel its till undone. But once its cooled , it settles down and its easier to cut.