Seeing the huge number of peanut butter chocolate recipes on the internet, it just has to be a good combination. In cooking shows on tv a chocolate peanut butter dessert can give you raving reviews and even Chef Watson (from IBM) seems to like the combination (how about combining it with coconut, chili, lime, orange or kardamon as well). All in all, enough reasons to make a peanut butter chocolate brownie with cocoa powder (Watson advised the cocoa powder as well).
Peanut butter in everything?
Somehow, peanut butter has grown into this ingredient that can be put in just about any baked goods. There’s peanut butter cookies, peanut butter sandwiches, peanut butter dressings, peanut butter cakes and plenty plenty more. Even though Dutch eat quite a lot of peanut butter (though most of it on sandwiches), it seems that it’s the Americans that have made peanut butter really really big. There’s a ton of different brands and it’s used everywhere.
There’s actually quite a fascinating history when it comes to peanuts, as greatly discussed on the Gastropod podcast. They started out in the Caribbean, got taken aboard to Africa and later into the US. From there on peanut butter grew out to be a star, especially once combined with jelly on the peanut butter and jelly sandwich (is that even a thing in any other country than the US?). Since peanuts contain a decent amount of energy as well as other vitamins and minerals, it’s often been an important source of food.
All in all, peanut butter grew out into something big. There’s crunchy and creamy, all natural and regular, and plenty other types. Also, manufacturers found a way to prevent the peanut butter from splitting, further increasing the shelf life. Nowadays resulting in these peanut butter chocolate cocoa powder brownies.
Another great podcast by the way, also discussing peanut butter, is Taste of the Past. It’s a somewhat older episode, but the history of peanut butter shouldn’t have changed over time.
Peanut butter chocolate brownie recipe
As we discussed before, there are a lot of different ways to make brownies. You could probably use any style and just add peanut butter to the top before placing it in the oven. The recipe below is inspired by Laura’s Bakery, a Dutch blog.Print
- 60g butter
- 150g sugar
- 75g brown sugar
- 100g milk chocolate (or dark if you prefer it less sweet)
- 80g cocoa powder (add less for a slightly less bitter brownie and for a more liquid batter)
- 2 eggs
- 100g flour
- 2 tsp baking powder
- 2 big spoonfuls of peanut butter (at least 30g, or more)
- Add the butter, sugars, chocolate and cocoa to a small pan and gently heat until all the chocolate and butter have melted.
- Leave to cool down slightly until it’s cool enough to add the eggs without cooking them.
- Mix in the eggs and then add the flour and baking powder. Fold it in, but don’t mix too much.
- Spread the mix in a square tray (max. 20x20cm), it will be quite stiff due to the cocoa powder. If it’s really too thick, add a tablespoon of water or milk at the time to soften it.
- Add the peanut butter on top of the brownie and use a fork or toothpick to spread it out.
- Bake in a pre-heated oven at 190C for 25 minutes