"I make brownies a lot and I started about 20 years ago, using a Donna Hay recipe. Over the years I have changed the recipe quite a bit and added different ingredients... this particular brownie is a little more cakey."
- 250 g unsalted butter, softened
- 110 g (½ cup) caster sugar
- 110 g (½ cup firmly packed) brown sugar
- 4 eggs, at room temperature
- 150 g (1 cup) plain flour
- 55 g (½ cup) cocoa
- ¼ tsp baking powder
- 85 g (½ cup) chocolate bits
- 140 g (¾ cup) peanut butter
- icing sugar and double cream (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 190˚C. Grease and line the base and sides of a 20 cm square tin with baking paper.
- Place the butter and sugars in a large bowl and use a handheld electric mixer to beat until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift the dry ingredients over the mixture and fold through. Slowly mix in the peanut butter, trying not to knock out too much air. Pour the mixture into the lined tin and bake for 40 – 45 minutes or until just set. Remove from the oven and stand until warm or cool.
- Dust the brownie with icing sugar, cut into squares and serve with double cream if desired.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.