Peanut Butter Brownie

Goodman Fielder Food Service
Peanut Butter Brownie

Peanut Butter Brownie

Posted on 17th March 2020
Want a rich, fudgey chocolate peanut butter brownie recipe to add to your cafe menu or to your dessert offering? Chef Adam has shared this famous Peanut Butter Brownie recipe - and it's quick, simple and delicious!
Makes 10, scale as needed.

Ingredients

AmountMeasureName
50 each Goodman Fielder Ingredients Cake Margarine
100 g White Wings Self Raising Flour
1 each Gold’n Canola Spray Oil
280 g CSR Muscovado Sugar
250 g Crunchy Peanut Butter
150 g Dark Chocolate Buttons
50 g Cocoa Powder
3 each Eggs
3 g Salt
100 g Smooth Peanut Butter
50 g Crushed Peanuts

Method

Raw ingredients for the peanut butter brownie recipe

Step 1:

To begin the peanut butter brownie recipe, whisk together Crunchy Peanut Butter, CSR Muscovado Sugar, dark chocolate chips and Goodman Fielder Ingredients Cake Margarine in a pan on a low heat once it forms a fudge mixture. Once the mixture has melted, remove it from the heat and allow to cool until it reaches about 50 degrees celsius.

Combining all of the ingredients and placing it on the stove

The brownie mixture on the stovetop

Step 2:

Once the mixture cools, add one egg at a time and mix. It is important to ensure the mixture has cooled otherwise the eggs will curdle. Once complete, add the salt, White Wings Self Rising Flour and cocoa powder. Mix together to ensure there are no lumps.

Adding an egg to the brownie mix

Whisking in White Wings Self Raising Flour

Step 3:

Grease a baking tray with Gold’n Canola Spray Oil and pour the mix in. Using a spatula, smooth out the mixture – this will ensure it cooks evenly. Place in a preheated oven at 180 degrees celsius for 20 to 25 minutes.

Greasing a tray with Gold'n Canola Oil Spray

Pouring brownie mixture into the tray

Step 4:

While the brownie is in the oven, melt down the Smooth Peanut Butter in a microwave or on the stove.

Step 5:

Once the peanut butter brownie has cooled for 10 minutes, garnish with a drizzle of the melted Peanut Butter and a sprinkle of crushed peanuts. Portion and serve.

Want more?

If you loved Chef Adam’s peanut butter brownie and want to further diversify your menu offering – check out Chef Liam’s Chocolate Brownies with Salted Caramel & Biscuit Crumb.

Cooked brownie coming out of the oven

Drizzling melted Peanut Butter over the brownie

Message from chef Adam Khazaal

Adam Khazaal

For my Peanut Butter Brownies, I have used the Cake Margarine to make sure we have the perfect fat content to make them nice and fudgey.

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