After since my girl's science project, we started breeding butterflies.
Each time my helper finds the eggs or caterpillar on our plants, we will transfer it into a container and slowly let it turned into a butterfly.
So we had been releasing butterflies for the past few months. A pity we didn't record how many we had already released.
It is really excited to watch the whole progress. God really created beautiful things around us, just like lately he had blessed me with wonderful friendship that makes me feel so special.
Enough said, I was actually craving for brownies. Yes my flu bug is finally kept at bay and I can eat chocolate once again.
With the kids’ examination coming to an end soon, I guess eating such "heaty" stuff won't hurt anymore.
Upon my daughter’s request, I also make a tub of Cookie and Cream Ice cream to go with this lovely brownie for tonight's dessert.
So which brownie did I choose? Seeing a packet of Reese Peanut Butter Candies. I decided to go for the Peanut Butter Cup brownies.
Seriously, this is to die for.
What you need:
226g semi-sweet chocolate chips
113g unsalted butter
4 tbsp dutch process cocoa powder
3 large eggs
200g castor sugar
2 tsp vanilla extract
226g creamy peanut butter
½ tsp salt
128g plain flour
10 Reese’s peanut butter cups, 5 coarsely chopped and 5 whole
Preheat oven to 180 ºC. Lined and greased an 8″ square pan.
Melt chocolate chips and butter. Stir until smooth. Whisk in the cocoa powder. Set aside.
Beat eggs, sugar, vanilla extract, peanut butter and salt until combined.
Mix the warm chocolate mixture into the egg mixture.
Stir in the flour until just combined.
Fold chopped Reese’s peanut butter cups into batter.
Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
Bake approximately 35-40 minutes.
Cool brownie and then cut into squares.