Peanut butter brownies

There’s a little history to this recipe. In Madrid, I had a friend who  made peanut butter. One day she asked me to develop a dessert recipe for her using peanut butter. This is what I came up with. It proved to be quite a success.

200 grams crunchy peanut butter
200 grams Sugar
2 Eggs
50 grams Flour
200 g Whipping Cream (liquid)
Pinch of vanilla power or ½ tsp. liquid vanilla
Pinch of salt
Optional: Add 50 g of semi-sweet chocolate pieces or shredded coconut.

Mix together all of the above ingredients until well blended.

Grease a 9" x 9" square pan lined with baking paper. 

Spread the mixture evenly in the pan. 

Bake in a preheated oven at 350º F for 30 minutes or until done. 

Let cool 15 minutes, then invert the pan and remove. Cut into serving sizes.  

Top with a dark chocolate frosting or drizzle each serving with raspberry syrup and serve with a scoop of vanilla ice cream.

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        © Richard Stephens Ely 2019