I never get tired of trialling new ways to jazz up the faithful brownie, and this devilish little recipe is no exception. Using my favourite soft and fudgey brownie recipe, I’ve swirled slatherings of salty and crunchy peanut butter through the batter; the result is a bloody irresistible black and gold masterpiece.
I’m back! After a few weeks of resting the old broken arm, I am now mobile and full of energy and ready for some serious baking. I thought I’d crash back onto the blogging scene with something fancy, so I present to you this monstrously imposing and ridiculously delicious absurdity of a creation; 2 layers of rich, fluffy chocolate cake sandwiched together with slatherings of peanut swiss meringue buttercream, filled with raspberries, shredded coconut and mini marshmallows. I couldn’t help but drizzle the whole thing in dark chocolate ganache prior to piling rocky road and crunchy peanuts on top… Whoops.
This is a wickedly decadent little cookie, all crunchy and sweet and salty and sinful. The kind that leaves a few moist, chocolatey crumbs on your lips, and has you craving another when you’re only halfway through your first! The recipe uses brown sugar to give the cookies a chewy yet crunchy texture, and each bite hides a crisp piece of homemade peanut brittle. The brittle recipe is a family favourite that my Nan has made legendary, except she has always used almonds. I decided to switch it up, and the result is a little irresistible; deadly for lovers of peanut butter.
one perfect mess 