Well guys, it’s been a while. America was absolutely incredible, and I’ll be inundating you with photos soon enough. But for now, it’s time for what people seem to come here for, recipes. While I was away I was under strict instructions to bring back things to bake with. In particular Nutter Butters. My girlfriend originally bought some back when she went hoping I’d bake them in to something, but we kinda got drunk and ate them. Can you blame us? I mean, Nutter Butters are so damn tasty. I’d much rather have them in the UK than Oreos. But hey, I’ve got a bit of a peanut butter problem. The next decision to make was what to do with them. I mean, I’ve baked Reeses and Oreos in to pretty much everything imaginable; cakes, cookies, truffles, cupcakes. You name it, I’ve probably done it. So I had to do something different. Brownies. That’s right, Nutter Butter Brownies. Bake them in to something ridiculously rich and gooey. I decided no ordinary brownie would do. No, it had to be something decadent. Why not do something with even more peanut butter?
I also decided that something this good needed layers. Three of them to be precise. Each slightly different to the last. Or at least, in how they were put together anyway.
These will be made again, as long as I can get hold of Nutter Butters in England that is. Hook a brother up?
- 225g crunchy peanut butter
- 200g bar dark chocolate, broken into pieces
- 280g soft light brown sugar
- 3 medium eggs
- 100g self-raising flour
- 15-20 Nutter Butters
- Preheat the oven to 180C/160C and line a 20cm tin with greaseproof paper.
- Set aside 50g of the peanut butter and 50g of the chocolate.
- Melt together the rest of the peanut butter and chocolate, along with the sugar. Stirring with a wooden spoon. Once the sugar has just about finished melting, turn off the heat. Mix in the eggs, one by one before finally, mixing in the flour.
- Spread a thin layer along the bottom of the line tin. Spread out several whole nutter butters over the layer and then cover with the remaining mixture. Break up several nutter butters and decorate this next layer with them.
- Melt the remaining peanut butter and chocolate, pouring them over the top of the current brownie. In addition I added a few splodges of peanut butter and topped with one final nutter butter.
- Bake for 30-35 minutes, until the outside layer is crisp but the center is still slightly underdone.
- Once removed from the oven allow to cool in the tin and divide in to squares.