Peanut Butter Brownies Recipe
Today, attends a new one is among my brownie varieties. A peanut butter brownie recipe with a thin layer of peanut butter in between. If you like peanut butter or peanut flavor in desserts, your favorite brownie recipe as of today may be peanut butter brownies.
You can make your own peanut butter with the home made peanut butter recipe yourself or you can buy it. Since I don't like overly sweet things, I use unsweetened peanut butter in this recipe, just as I make peanut butter without sugar. With the sugar added to the brownie dough and the sugar of the chocolate, the brownie has right amount of sugar for those who do not like very sweet desserts. But if you have a sweet tooth, you can use peanut butter with sugar or increase the amount of sugar in the brownie batter.
So how do you know if you have a sweet tooth or not? Because the concepts of sweet and not sweet vary greatly from person to person. There is a method by which you can roughly measure this. If you find the sugar in store bought sweets, biscuits and chocolates normal, it means that you have a sweet tooth. But if you can't eat store bought desserts because you find them too sweet, we can say that you don't have a sweet tooth. Store bought biscuits and chocolates have more or less the same level of sugar and they are more sweet than they should be.
In the past, when I ate less homemade and more store bought food, I found the sugar amount of store bought desserts ideal, but after I started cooking my own desserts, I realized that they use excess amount of sugar as a mask to suppress the real taste of the food. Over time, I have seen that we can make desserts using way less sugar and still make delicious desserts. I'm sure I can use even less and get used to it in time, but I can't expect that from anyone who tries my recipes with me. Therefore, for now, we are going in this setting, which is suitable for the taste of the majority.
There is, of course, an exception category to this subject; Turkish desserts made with syrup. There is something more important in syrup desserts than the amount of sugar, the consistency of the dessert. One of the main things that provides this is thick syrup, that is, high sugar syrup. Otherwise, the baklava, which should be crispy, will be soft, and the revani, which should be granular, will be doughy. Since sugar does not have such an effect on desserts other than syrup desserts, the amount can be adjusted according to taste.
Enjoy the recipe...
- 100 g of chocolate of your choice,
- 100 g of butter,
- 1/2 cup of sugar,
- 2 eggs,
- 2 tbsps of cocoa powder,
- 1/2 teaspoon of baking powder,
- 1 cup of flour,
- 4 tablespoons of peanut butter (with or without sugar, according to your taste).
- Take the chocolate and butter in a deep bowl and melt them bain marie style or in the microwave,
- Beat the two of them well,
- Add sugar and cocoa powder and whisk,
- Add the eggs and beat,
- Add the flour little by little and whisk,
- Add the baking powder together with the flour in half of the flour and whisk,
- Add the remaining flour and whisk,
- Pour half of the mixture into a greased 20*26 cm baking dish and flatten it,
- Pour the peanut butter over in small pieces with a tablespoon and flatten it with the back of the spoon,
- Pour the remaining dough piece by piece on it and flatten it,
- Bake in a preheated oven at 180 C degrees until the toothpick comes out clean.