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This brownie recipe uses very little flour and cocoa, and opts to use more chocolate (I appear to be on chocolate binge—unapologetically, of course), creating a taste that is ineluctably rich and full. The peanut butter drizzle was an added touch and way to perfectly top these brownies off.
Preheat oven to 180ºC (355ºF).
Sift cocoa and flour and set aside.
Mix sugar and eggs until the mixture is thick and creamy-looking.
Melt butter a bit, then add chocolate. When both are melted, add the mixture to the eggs.
Add the dry ingredients. Blend well. Pour into a decent-sized square dish and drizzle melted peanut butter (heat in the microwave) over the top before putting it into the oven. Bake 15 minutes.
Allow to cool and then cut.
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