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PBJ Brownies

5 March 2018

I'm writing this sitting on the floor (because we don't have a sofa), with my laptop precariously balanced on a stepladder (because we don't have a table). There are quite a lot of other things we don't have either - but I don't care, because we are finally in our brand new flat!

And by brand new I obviously don't really mean brand new, but this 1970's ex-council space feels shiny as a button to me. Anyone who follows me on Pinterest will know that I have eyes for nothing but interiors these days - I'm pinning away like fury over here, if you're into 1970's renovation interiors too. My plans for a natural pink plaster wall and velvet furnishings have been vetoed for now, more's the pity.

And so, after an emotional goodbye to my teeny, more-than-slightly shabby Brixton kitchen, we've moved a little further in and east. We have Borough Market and Spa Terminus on our doorstep, which makes me feel insanely lucky, and a new kitchen to get to know. Let's hope we hit it off guys.

A final recipe from Brixton, this time for peanut butter and strawberry jam brownies. I made these against my better judgement - not normally being an advocate for chocolate and berries together - but they are kind of wonderful. Eat them slightly warm with whipped cream - from a can if you can find it.
150g butter
75g brown sugar
175g caster sugar
70g cocoa powder
2 eggs
70g plain flour
Pinch of salt
200g smooth peanut butter
100g strawberry jam
100g salted peanuts 

Heat the oven to 160C, and line a tin with baking paper. 

Place the butter, brown sugar, caster sugar and cocoa powder in a pan, and melt over a low heat. Remove from the heat and beat in the eggs, then fold through the flour and sea salt.

Pour half of the brownie batter into the lined tin, and spread to level. Spoon dollops of peanut butter and jam evenly over the surface of the brownie, working to divide it equally so each section has plenty of filling. 

Carefully pour the rest of the brownie mixture on top, then spread to level, ensuring none of the filling is visible. Top with a scattering of peanuts. Bake in the oven for 20 minutes, or until the surface has set and there is no wobble. 

Allow the brownies to cool in their tin, then transfer to the fridge to chill for 2 hours before slicing. This will help you get a clean, even cut. 

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