I don’t know about you but pretty much every time I scroll through Pinterest I see a Brownie recipe of some kind. I am not complaining; I love Brownies! Especially peanut butter brownies. Denser than cake, but not as dense as a biscuit I view Brownies as having that perfect, in-between gooey consistency.
In all my Brownie recipe viewing and pinning I have yet to see a peanut butter variety, so when I saw this beauty in one of my Grandma’s recipe books I was keen to give it a try. Peanut Butter Brownies (with marshmellow and dark chocolate) are a fun spin on a classic favourite. To me, they taste a bit like a Snickers Bar. To my brother-in-law they tasted like burnt caramel (he’s actually not a peanut butter fan but he liked these). Either way, they taste good! My husband and son preferred these Peanut Butter Brownies to regular brownies.
In my first test run I cooked the Brownies for 30 minutes. This resulted in the peanut butter still being a little stretchy and soft. In my second shot I cooked my brownies for just over 35 minutes. They were starting to overly darken, but did result in that lovely burnt caramel flavour my brother-in-law commented on. This was because the peanut butter turned into more of a toffee-like consistency with the longer baking. So, vary your cook time depending on your preferred flavour and consistency. Have some fun!
*Note = if you don’t have a double saucepan, just use a heatproof bowl over simmering water.
- 4oz. (110g) butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2oz. (55g) dark chocolate
- 1½ cups self-raising flour
- 1 cup rolled oats
- For Filling:
- 2oz. (55g) marshmallows
- 2 tablespoons crunchy peanut butter
- 2 tablespoons cream
- 2 tablespoons icing sugar
- Cream butter and sugar until light and fluffy, add egg, beat well.
- Melt chocolate in top of double saucepan over simmering water.
- Add to creamed mixture with vanilla; beat well.
- For filling put all filling ingredients in top of double saucepan, stir over simmering water until marshmallows are melted then Remove from heat.
- Press half of cake mixture over base of greased, lined 8in. (20cm) square slab tin with paper extending ½in. (1cm) above tin.
- Spread marshmellow filling over.
- Spoon remaining cake mixture, then spread evenly.
- Bake in oven at 350F (180C) for 30 to 35 minutes. Cool in tin before turning out.