An Ode to Peanut Butter...

I think its safe to say that most people are obsessed with peanut butter. I just love the flavour and it works so well in a number of different cooking applications. I have fond memories of my days at Silwood Kitchen making peanut satay sauce by the gallon- 5 tubs of peanut butter, 1 litre of fish sauce, industrial size mixing bowl…you get the picture. When I like to ‘have my way’ with peanut butter, I prefer a piping hot slice of thick white bread toast, fresh out the toaster- and I like to lather the toast in peanut butter whilst it is still hot so that it melts and drips down my fingers- Delish.

Today, I decided it was time to honour my favorite snack time spread. I am sharing with you two of my favorite PB recipes, one decadently sweet and one spicy and savoury and very very moreish!

SWEET TREAT…

Peanut Butter Brownies
Adapted from my Favourite US foodblog- Smitten Kitchen

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more moist and chewy than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies

2 sticks (225g) unsalted butter, softened

1 3/4 cups sugar

1 cup creamy peanut butter

2 large eggs plus 1 large yolk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 1/2 cups semisweet chocolate chips

1/2 teaspoon salt

For ganache

1 1/2 cups semisweet chocolate chips

1/2 cup double thick cream (woolies is good!)

1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 180 degrees C with rack in middle. Butter a 30cm- by 20cm- by 5cm  baking pan, then line bottom of pan with baking paper and spray and cook.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like biscuit batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

SAVOURY AND MOREISH…

Peanut Butter Satay sauce

2 Tablespoons Vegetable Oil

1 Tablespoon Low Sodium Soy Sauce

⅓ cups Onion, finely chopped

2 teaspoons Chili Powder

¼ cups Brown Sugar, Packed

½ cups Water, Or More If Needed

1 cup smooth Peanut Butter,

1 whole Lime, Cut Into Wedges, For Garnish

1 bunch Fresh Coriander For Garnish, Chopped

Fish sauce for seasoning (instead of salt)

Heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder, 1 tablespoon of soy sauce, brown sugar, and ½ cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Season with lime juice and fish sauce. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.

Serve with chicken or beef satay, I also like them with Prawn.. You can make the sauce extra spicy by adding fresh chilli. yum!