I know this is my second consecutive peanut butter inclusive post but I swear - these are out of this world, unbelievably good! salty sweet peanut butter swirled through almost chewy, dense dark chocolate brownies? so yum!
these are one of those baked goods you should bake for an event with lots of people to eat them all up for you because if you are left alone with half a tray of these babies, it's dangerous!
I found the best way to make the swirl by accident (all good culinary things are invented by accident -did you know puff pastry was made by accident too??), we ran out of butter so there wasn't enough for the swirl too but this ended up creating the most smooth, trackable swirl of my dreams! :)
peanut butter swirl brownies
300g dark chocolate
300g butter
2 cups (440g) caster sugar
1/2 cup (50g) cocoa
4 free range eggs
1/2 cup (75g) self raising flour
2/3 cup (100g) plain flour
for the peanut butter swirl
1/2 cup (75g) icing sugar
150g chunky peanut butter
1 tsp pure vanilla extract
preheat your oven to 160C fan forced
in a medium sized bowl, melt together dark chocolate and butter.
in another bowl, combine sugar and cocoa. pour in the chocolate mixture and mix until smooth. add eggs one by one, mixing well between additions.
fold through the flours until just combined. divide mixture between prepared tin, smoothing the top with a spatula.
make the swirl by mixing all ingredients together in a separate bowl. drop spoonfuls of the swirl mixture on top of the brownies and use a butter knife to create the swirl pattern.
bake for approximately 50 minutes until just set in the middle.
p.s. these can be made gluten free for all your friends to enjoy - swap out the normal flour for 2/3 cup self raising gluten free flour and 1/2 cup almond meal oh yeah!
these little gems only have
three ingredients. yes - just three! not only that they are also gluten free to
boot so you can make them for all your friends right now!
hello jalapeño is back with
a semi-vengeance! I am really sorry I haven't kept up posting in the new year
but I am ready to make the commitment again. and these biscuits are a sign of
that commitment to baking up a storm of tasty, easy and fun things for you to
share with all your amigos!
peanut butter biscuits
1 cup (approx. 275g) crunchy
peanut butter
1 cup (220g) caster sugar
1 free range egg
preheat the oven to 180°C or
160°C fan forced. in a medium bowl, mix all the ingredients together until
smooth.
using slightly wet hands,
roll the mixture into small balls and place on a lined baking tray. press down
the tops (I used a little thumbprint on each) and bake for 10 minutes until
just golden. that's it!!
I made this slice three times in the week I discovered it. it is that good - so tasty, so minty fresh...I tried mixing it up a couple of times during the week but this recipe reigned supreme, those PWMU ladies know what they are talking about. again, this is another recipe from that amazing book and I just found out you can order it online
oh! and did I say it was vegan?? wowzers!
peppermint slice
straight out of the PWMU centenary cookbook
base
1 ½ cups (225g) self raising flour
1 cup (90g) desiccated coconut
½ cup (90g) brown sugar
¾ cup (180g) margarine
peppermint filling
1 ¼ cups (225g) icing sugar
1 ½ tbs (30ml) soy milk
1 tbs (20g) copha, melted
1 tsp peppermint essence
chocolate topping
100g dark chocolate
1 tbs copha
to make the base, mix together all the dry ingredients and stir in the melted margarine. press into a lined slice tin and bake at 180° C for 15-20 minutes.
to make the filling, mix all the filling ingredients together in a bowl until silky smooth. add more peppermint essence if you like! pour over the baked base while it is still warm from the oven. allow to set.
to make the topping, melt together the dark chocolate and copha in a double saucepan or carefully in the microwave if you are daring like me. spread over the peppermint filling and allow to set. cut and enjoy!
this cake is a classic and always magical. I love baking cakes and biscuits from old recipes - I think it's from my obsession with all things vintage and lovely. shiny, super sweet pineapple on a perfectly light cake with a special syrup that just sort of happens. it's quick, it's retro and it's oh so tasty!
retro pineapple upside down cake
from the PMWU centenary cookbook (also a classic!)
1 tbs melted butter
3 tbs (45g) brown sugar
1 tin pineapple thins, drained
1/4 cup (60g) butter
1/4 cup (60g) sugar
1 free range egg
2 tbs (40ml) milk
1 tsp vanilla essence
1 cup (150g) self raising flour
preheat your oven to 160ºC fan forced.
melt the 1 tablespoon of butter and pour it into a lined 20cm cake tin. sprinkle over the brown sugar and arrange the pineapple thins as your heart desires.
cream together the remaining butter and sugar, add the egg and beat well. add the milk and vanilla then fold in the flour.
pour this delicious cake batter gently on top of the fruit and bake for 40 minutes until golden. give it a few minutes to rest in the tin and then flip onto your most retro plate to serve.
