It was one of those last week.
By Monday I was already thinking I'd never get on top of things, and then the middle of the week was punctuated (!!) with a fall off the monkey bars and a visit to the orthopaedic surgeon.
So by the time Friday arrived, chocolate brownies were overdue. Well overdue.
And, let me tell you, there isn't much that these can't fix.
Okay, maybe not a cracked elbow. But after one or two or 6 of these, well… there's not much to complain about any more.
Peanut Butter & Syrup Chocolate Brownies
Recipe by Tea, Cake and Create
Preheat the oven to 170'C
Grease and line a 22cm square brownie pan.
100g white chocolate
200g dark chocolate
30g cocoa powder
1tsp vanilla extract
180g caster sugar
1 cup smooth peanut butter
1/2 cup golden syrup
1 egg, lightly beaten …. mix all three together
Melt together the butter and chocolate (white and dark) - use a double boiler, or do it slowly on low power in the microwave.
In the bowl of an electric mixer, beat the 3 eggs and sugar together until light and creamy (approx 5-6 minutes on medium-high speed, i.e. 8 on a KitchenAid).
Slowly pour the melted chocolate and vanilla into the egg mixture, beating on low speed.
Sift in the flour, cocoa and salt. Mix until combined.
Pour mixture into brownie pan.
Place spoonfuls of the peanut butter mixture on top, and gently swirl with a knife to marble it into the brownie mixture.
Bake at 170'C for 40- 45 min, until a skewer inserted near the centre comes out with a few sticky crumbs attached.
Leave to cool completely before cutting into squares.
There, all better.