Chocolate brownie with peanut butter drizzle

June 16, 2016

 With the onslaught of a somewhat bipolar winter in Cape Town (as opposed to the breezy summer enjoyed up North – we’re more than a little jealous), I’ve been inclined to consume many more cups of tea (as a measure to keep warm, of course!). Having a sweet tooth, and being in the company of those whom house many a sweet teeth, I was somewhat under duress to whip up something to compliment our many cups of tea – and what better a compliment than the perfect brownie!

No one really witnesses the “behind the scenes” (if you will) of the experimentation phase, and I’ve been through more than a fair share of brownie recipes, a sort of trial and error if you will, and have finally found the recipe that works best. 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.

Hope you like them!


  • 192g butter

  • 192g 70% dark chocolate (Lindt is my best option)

  • 257g sugar

  • 171g eggs

  • 64g flour

  • 64g cocoa

  • 2 tablespoons of peanut butter (add honey if you want it sweeter).


  • Preheat your oven to 180 degrees.

  • Sieve the cocoa and flour and set aside

  • Mix the sugar and eggs until the mixture is thick and creamy looking.

  • Melt the butter and chocolate (melt the butter for a bit first then add the chocolate).
    Add the chocolate and butter to the egg mixture, once it is all melted.

  • Then add the dry ingredients to it. Let it all blend together well.

  • Pour into a decent sized square dish and drizzle the melted peanut butter (heat in the microwave) over the top before putting it into the oven.

  • Allow to cool and then cut.













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