Saffron Eton Mess
27th May 2020
The classic ‘Eton Mess’ just had a Middle Eastern makeover . Layers of saffron meringue, coconut cream, mango, pistachio and
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Peanut Butter Brownies
Wanna score BROWNIE points?
Here you go…
I whipped these up in 10min. Basic brownie batter swirled with peanut butter, topped with choc chips and crushed peanut brittle. Baked and then drizzled with salted caramel. It’s pretty basic.
Peanut Butter Brownies
Peanut Butter Brownie
120g butter
150g 55% dark choc
3/4 cup brown sugar
2 eggs + 1 egg yolk
1 1/2 tsp vanilla essence
3/4 cup cake flour
3Tblsp cocoa powder
5 Tblsp peanut butter
Choc chips (handful)
Crushed peanut brittle (2 handfuls)
Melt together, butter, choc & sugar. Transfer to a mixing bowl, whisk in eggs/egg yolk and vanilla essence. Whisk in flour and cocoa powder. Pour 3/4 the batter into a lined 20cm square loose bottom cake tin. Dollop the peanut butter randomly, swirl. Then scatter the choc chips & crushed peanut brittle and bake for 25- 30 min on 180C.
Serve with a drizzle of salted caramel
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