Tried and Tested: New Version of the Old Brownies Classic

this picture is from when I made Brownie cake with Oreo's but apart from substituting the Oreos for peanut butter it looks the same


As you may have noticed, I tend to bake quite regularly.

To be honest, both The Professor and I limit our intake (and we have both lost some weight this year!),
but our very active teenage boy has a larger consumption ability that doesn't seem to impact on his waste line... Ah, those were the days!

:-)

To Our Boy's defence I must add that he actually never buys sweets, chocolates nor cookies, but prefers that we bake and make our own treats. I also prefer to bake as I feel I have more control and know WHAT we are eating. 
We are not paranoid about it, but it just doesn't feel right to stuff ourselves with all sorts of added preservatives which you find in shop bought cakes, cookies and bisquits.

Last night after a lovely, healthy salad with just some fried strips of chicken in it,

we experimented with an old favorite for dessert, Brownies.

The difference to our old recipe was that we added 3 tbsp of peanut butter.

It worked well and was quite nice!

Stir (don't whisk) 4 eggs with

6 dl of sugar

Stir in 200 grams of melted butter with

2 pinches of salt and

2 tsp of vanilla sugar/powder as well as

3 dl of flour and

8 tsb of cocoa powder

3 generous tbsp peanut butter

Remember NOT to whisk as you don't want too much air into the batter as it helps keep the brownie a bit heavy and gooey on the inside.

Pour into your baking tin and

Bake in the oven on 175 degrees for about 45-50 mins

Don't put it too high in the oven so the top won't be burned.