Meet Jamie, a 21-year-old Commis chef at Richmond Painswick.
After a year of working as a host, Jamie was successfully appointed as our new
trainee. Jamie has been working hard at his in-house training and has accepted the
opportunity to undertake an NVQ in food preparation. Today we’re sharing Jamie’s
favourite recipe from our Autumn and Winter Menu: a delicious chocolate &
peanut butter brownie.
Ingredients:
- 185g butter
- 185g dark chocolate callets
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate callets
- 50g peanut butter
- 3 eggs
- 275g caster sugar
Method:
- Line a baking tray with parchment paper and pre-heat your oven
to 180°C
- Place a pan of water on the stove and bring to the boil. Ensure
the pan is large enough to hold a metal bowl on the top. Place the dark
chocolate & butter in the bowl and melt over the water
- While the chocolate and butter are melting, beat the eggs and
sugar with a balloon whisk
- Allow the chocolate and butter mix to cool slightly
- Once the sugar and eggs are white and fluffy, add the melted
chocolate mix
- Then add the flour and cocoa
- Once all the mixture is combined carefully pour into the
baking tray
- Now melt the peanut butter in a pan and scatter the white
chocolate over the brownie mixture
- When the peanut butter is runny, drizzle this over the top
of the brownie
- Bake for 25 mins on 180°C
And there you have it, delicious brownies that are sure to
be a family favourite! Join us on our Facebook page and be sure to let us know if you try this recipe. Happy baking!