Peanut Butter Sandwich (Fudge and Chewy Version)
Equipment
- Oven
- Fridge
- Cupcake tin 6 holes
- Induction/ Stove
- Pan
- Mixing Bowl
- Whisk
- Spatula
- Sieve
- Knife
- Chopping Board
- Square Cake Pan 8� x 8� x 3�
Ingredients
Peanut Butter Cup
- 120 g Peanut Butter
- 45 g Icing Sugar
- 170 g Semi-Sweet Chocolate (Melted)
Brownies Batter
- 45 g Butter
- 30 g Milk
- 40 g Castor Sugar
- 70 g Brown Sugar
- 260 g Dark Chocolate Coins
- 2 nos Eggs (Grade A)
- 1 tsp Vanilla Essence
- 65 g All Purpose Flour (A)
- � tsp Baking Soda
- 10 g All Purpose Flour (B)
- 80 g Peanut Butter Cup
- 80 g Peanut Butter
Instructions
Peanut Butter Cup
- Prepare a cupcake tin with 6 liners.
- Stir the peanut butter and icing sugar together until smooth.
- Pour 2 tbsp of melted chocolate in to the bottom of each cupcake liner.
- Then pour in 2 tbsp of the peanut butter mixture on top of the chocolate.
- Cover it with another 1 tbsp of melted chocolate.
- Refrigerate for 1 hour until chocolate has hardened, then remove the peanut butter cups from the liners.
- Chopped the peanut butter cups into chunks and set aside.
Brownies Batter
- Prepare a 8� x 8� baking pan with parchment paper and preheat the oven 180�C.
- Pour butter, milk, castor sugar and brown sugar in a saucepan, stir it together using medium heat until it just starts to boil.
- Remove from heat, then stir in dark chocolate coins until everything is melted and smooth.
- Let the chocolate cool for about 5 minutes, then whisk in the eggs and vanilla essence.
- Mix in flour (A) and baking soda until they are combined.
- In another bowl, toss chopped peanut butter cups with flour (B).
- Then, fold in the peanut butter cup into the brownie batter.
- Pour the brownie batter into a baking pan, then scoop some peanut butter on top, and swirl around using knife or skewers.
- Bake at 180�C for 45 minutes or until the cake is done.
- Let it cool slightly before slicing, and ready to serve!