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Peanut butter
Chocolate and peanut butter brookie
Recipe
Serves 6:
- For the brownie part: 150 g dark chocolate, 100 g butter, 150 g sugar, 2 eggs, 70 g flour, 1 pinch salt, 1 teaspoon vanilla extract
For the peanut butter cookie: 100 g creamy peanut butter, 100 g soft butter, 100 g brown sugar, 50 g white sugar, 1 egg, 180 g flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 pinch salt, 100 g chocolate chips, 50 g unsalted peanuts, coarsely chopped.
Prepare the brownie part: Preheat your oven to 180°C and line a 20 cm square baking tin with parchment paper.
Melt the dark chocolate and butter in a bain-marie. Mix well to obtain a smooth consistency.
In a bowl, beat the eggs with the sugar and vanilla extract until frothy.
Add the melted chocolate-butter mixture to the egg-sugar mixture, and mix well.
Add the flour and salt, and mix until smooth.
Prepare the peanut butter cookie part: In a bowl, mix the peanut butter, soft butter, brown sugar and white sugar until creamy.
Add the egg and mix well.
In a separate bowl, combine the flour, baking soda, baking powder and salt.
Gradually add the dry ingredients to the peanut butter mixture until smooth.
Add the chocolate chips and peanut flakes, then mix.
Pour the brownie batter into the bottom of the tin, then sprinkle the cookie dough over the top, like a crumble.
Bake in the oven for around 25 minutes. The brookie should be golden on top, but still slightly melting in the center.
Leave the brookie to cool completely in the tin before removing from the mould and cutting into squares.
Menguy's little extra: For a touch of crunch in your recipe, use our Crunchy peanut butter!
