A word of advice.
These are by far the most addictive brownies ever. They caramalise at the bottom, so you get a crust that’s like a caramel jam tainted with chocolate. The centre is all goes and warm chocolate. That peanut butter just contrasts with the deep Flavor of the chocolate. The mild saltiness is a shock to the Chocolate and then it tastes even more awesome.
And of course the earthiness is a foil for the chocolate. Then you just don’t want to stop eating. Please don’t Blame me. Invite your friends over. Tune into the #fifaworldcup and eat while the players burn the calories.
You can make a large skillet. But that’s too heavy to carry, so I made two small skillets . The extra batter(which was not too much), I baked in a small cake tin. That was just for pictures,but there was none left for any photos.
The peanut butter is so smooth and creamy, it’s from the raw factory.in and its fresh.It’s pure and unsalted, and that bottle is just peanuts. Nothing extra .
Just 540 roasted peanuts in that bottle.
So in one skillet ,I swirled it on the top. I’ve this thing for swirls. And in the second,I sandwiched it . Brownie batter, peanut butter then brownie batter.
And the centre was murderously awesome. You’ve got to try this out. Thank me later for introducing you to this concept.
Skillet Brownies with Peanut Butter_Baketitude
230 GM’s Chocolate. Try to not use compound, even Amul chocolate will do. Morde has 54% Chocolate too
1 cup chocolate chip-use any
1 cup caster sugar
145 GM’s or 1/2 cup plus 2 tbsp butter melted
2 large or 3 small eggs- use 100 GM’s hung yogurt if you’re avoiding the eggs. Shelf life of a brownie reduces if you add yogurt.
1 tsp vanilla extract
1/2 tsp salt
2 tbsp peanut butter
1/2 tsp baking powder
80 GM’s or 3/4 cup whole wheat flour or maida(whatever you prefer)
2 tbsp Cocoa powder -I use Hershey’s
If you don’t have a skillet, use any oven safe sauce pan. Or use your brownie tin. The skillet makes it more presentable and of course that crust comes from here…
Heat the oven to 160C. Lightly grease the skillet with butter. If you’re using a brownie pan, line it with parchment paper.
Chop the Chocolate with a serrated knife.Place the butter and chocolate in a bowl and microwave for 30 seconds. Or place on a double boiler to melt. Mix well, breaking the Chocolate bits.
Preheat the oven to 170C.
Microwave till it’s all blended. Allow to cool.
Add in the eggs or yogurt. And blend well. Remember yogurt will change the texture of the brownie in a day. it will become more and more crumbly.
Now mix in the sugar well. There is no need to whisk the batter. Just stirring will help. Thats why caster sugar helps. Add the vanila essence and sift in the whole wheat flour , baking powder and salt. Fold these in.
Stir in the chocolate chips.
Pour batter upto a little more than one inch in one skillet. Drop blobs of the peanut butter and using a toothpick swirl through. Make sure that your toothpick only goes less than 1/2 cm into the batter. Else the peanut butter will sink,and you dont want that.
Into the second skillet,pour half the batter and then drop the remaining peanut butter. Spread with a knife and then top with the remaining batter.
Pour the remaining batter into a small tin.
Place the skillets in the lowest rack of the oven and the other tray above .
The skillets will able faster… Between 25-30 minutes. Remove and place on a stand to cool for 10 minutes. Meanwhile allow the other brownies tray to bake about 15-20 minutes more.
Remove the brownies too. Allow to cool .
Serve the skillet brownies with ice cream or just like this.
We dug in just like this. Stashing leftovers in the fridge,chilled too,these were amazing. And scraping off the brownies from the Bottom of the cast iron skillet,that was absolutely awesome.
Totally worth the calories.
Try these out today and thank me later. Also please show some love. Share the post ,like ,follow us on Facebook, Instagram and Twitter.
And if you make these brownies, be sure to tag us #baketitude , we’d love to see what you made.