I couldn’t live without my overstuffed pantry – J sometimes dares to question my crazy attachment to it. ‘What do you need three packs of plain flour for?’ is usually the question . But it gets me out of so many culinary mishaps. Need some flaked coconut? Got it. A recipe that calls for not one, but three kinds of beans? Sorted. I never run out of flour, because I’m never without a spare pack.
But when it comes to needing a tasty baked treat when you’re hungry on a public holiday… That’s when the overstuffed pantry really makes itself worthwhile.
This recipe came from the Jamie Oliver website, but I’ve adapted it to suit my tastes.
The flakes of sea salt add a lovely textural crunch and a pop of salty freshness – it combines everything I love about salted peanuts mixed with the sweet toffee taste of peanut brittle. I really think it makes what might otherwise be a
tooth-achingly sweet brownie, a slightly different, totally delicious and moreish take on a classic.
1/2 – 1 cup peanut butter (the original recipe calls for 1/2 cup plus 3 tablespoons… I’m a peanut fan, so I upped this to 1 cup)
75 grams butter, softened
2/3 cup caster sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoon flaky sea salt (plus extra for sprinkling on top prior to baking)
chocolate chips or chunks (optional)
- Preheat oven to 175 degrees C .
- Line a brownie pan with baking paper (the pan I use is about 22 x 12 cm, use a slightly smaller pan if you can’t decide between two. No one likes thin brownies!), or grease well.
- In a medium bowl, cream together peanut butter and butter.
- Gradually blend in the brown sugar, caster sugar, eggs, and vanilla; mix until fluffy.
- Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Fold in the chocolate pieces if using. Sprinkle lightly with flaked sea salt. Bake for 20-25 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into squares.
Spot the salt