As a child, I really don’t remember having peanut butter. Maybe my mum wasn’t a fan so didn’t buy it? Our house was all about Marmite for that savoury hit and to be honest, my love of Marmite hasn’t wained. I’m still slathering it on my toast good and thick. I’m not a tiny scraping sort of girl. What’s the saying? “Go big or go home?”
I guess I am the same when it comes to my peanut butter consumption. I like a healthy dollop on my porridge, a giant spoonful in my smoothie and a thick spread on my toast. When it comes to brands I favour two for their flavour and texture. If I want a smooth, creamy drizzle on my porridge then it has to be Pip & Nut but for a hearty crunch, there is none better than the Butter Bike Co. Made in my home town of Exeter by Jeni. She started Butter Bike Co through her love of peanut butter. Like most businesses she started small blending peanut butter to fuel her own busy and active life with the extra jars delivered by bicycle to other nut butter lovers across the city. I can proudly say that I was lucky enough to have had a jar left on my doorstep way back when she started.
With said peddle power being the inspiration behind the name, Butter Bike Co have gone from strength to strength and are now stocked in many farm shops, coffee shops and artisanal food markets across Devon and beyond. I have even found Jeni’s nut butters in Winchester, a regular haunt for me with my family originating from that area!
The 24th January is National Peanut Butter Day here in the UK and I wanted to share with you this rather wonderful Peanut Butter Brownie recipe. In my opinion, this recipe creates the most perfectly fudgy brownie; unctuous on the inside with a nice crust on the top. I sent out brownies to many of my chums for taste testing and every single response was positive. Steve even said that they were good enough to be sold in coffee shops! High praise indeed.
For this recipe, I used Butter Bike Co rugged peanut butter because I like the texture but of course, you can use any crunchy nut butter that you have at home. This isn’t a sponsored post by the way. I didn’t get my ingredients for free so knock yourself out with your preference. You could even make your own if you have a fancy pants high powered blender!
- 250g unsalted butter
- 300g dark chocolate minimum 70% cocoa solids, chopped
- 80g cocoa powder
- 400g caster sugar
- 6 large free range eggs
- 130g plain flour
- 200g crunchy peanut butter. I used Butterbike, it's made locally
- Pinch of salt
- Icing sugar for decoration
- Preheat the oven to 200C/Gas 6. Line a 20cm by 30cm baking tin with baking parchment. In a small saucepan melt the butter and chocolate together over a low heat. Remove from the heat and add the cocoa powder and stir well to combine. Put to one side to cool.
- In a large bowl cream the butter and sugar together with an electric whisk until pale. Add the flour and mix again. Finally add the chocolate mixture and fold in with a spatula.
- Pour the mixture into your prepared baking tin. Dot with the peanut butter. Using a knife swirl the peanut butter and chocolate together. Bake for 20 - 25 minutes. Check after 20. You still want the very middle to be a bit wobbly so that the brownies are fudgy inside once cooled.
- Leave the brownies to completely cool before slicing. Dust with icing sugar.
- Top tip - run your knife under hot tap before slicing your brownies. It makes it so much easier.