Truth is, I did not have cream or milk in the refrigerator. So I decided that brownies would be the perfect solution to this.
I paired it with peanut butter (because I’m biased) but I can imagine it to pair well with cookie butter too. Simply replace it with the peanut butter component.
Here’s a warning, these brownies are dangerously rich and addictive.
Serving suggestion: refrigerated, with a generous serving of vanilla ice cream!
Recipe (adapted from Smitten Kitchen)
Peanut butter batter:
- 190g peanut butter (smooth)
- 100g fine sugar
- 1 egg
- 1/4 tsp vanilla
- A few pinches of coarse seasalt
- 85g unsweetened chocolate
- 115g unsalted butter
- 250g fine brown sugar
- 2 eggs
- 1tbsp vanilla
- 1/2 tsp seasalt (or fleur de sel if you have)
- 85g all-purpose flour
- 40g bittersweet chocolate chips
- Pre-heat oven to 175 deg C.
- Line a 8-inch square pan with baking paper. Coat the paper with butter.
- Peanut butter batter: Whisk all ingredients until smooth.
- Brownie butter: In a heatproof bowl, microwave the chocolate and butter until it melts (in 30 second bursts, stirring each time). Whisk in sugar, eggs, one at a time, followed by vanilla and salt. Fold in flour with a spatula until well-combined.
- To assemble brownies, spread one-third of the brownie butter in the prepared pan. Drop spoonfuls of peanut butter batter. Add in remaining brownie batter, then pour in the rest of the peanut butter batter, in spoonfuls.
- Use a knife to swirl the batter together. Top with the chocolate chips.
- Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
- Keep at room temperature, in the fridge or freezer.