Mrs. Jackson Cooks

Life through food

Hangover cures: peanut butter cup brownies

on October 10, 2011

This is the problem with idly browsing recipes when you’re hungry and hungover.  You end up making things like this.  They are delicious though…and definitely helped the hangover!  It didn’t take too long either, and was quite simple.   I made my brownies from scratch, and didn’t use a packet of brownie mix like the recipe said because a) I don’t buy things like that and b) brownies are easy.  I used Ravinder Bhogal’s double chocolate brownie recipe – and it worked a treat.

The only thing is now I have a storage box full of cupcakes that I know that if I eat, I’ll put on a stone!  They’re probably better made for a party or bbq or something where you can fob them off on other people to avoid eating the lot.

The original recipe suggested using peanut butter drops – but as I had no idea what they were, let alone had any in the cupboard, I toasted and chopped up some peanuts.  I added half to the brownie mix and the other half I sprinkled on top with the chocolate drops.  If you don’t have chocolate drops, use sprinkles or chocolate shavings instead.  I thought this worked quite well.

The original recipe is here

And Ravinder’s brownie recipe comes from her Cook in Boots book which I’m constantly raving about, which you can get here

Peanut butter cup brownies

Makes 20 cupcakes

  • 225g unsalted butter
  • 225g dark chocolate (use at leat 70% cocoa solids)
  • 4 eggs
  • 300g sugar
  • zest of 1 orange
  • 2 tbsp orange juice (about half the orange depending on how juicy it is)
  • 2 tsp vanilla extract
  • 150g plain flour
  • 1tsp baking powder
  • 1/2 tsp salt
  • 100g white chocolate chips (or shavings)
  • 100g toasted, chopped peanuts (unsalted)
  • 4 heaped tbsp crunchy peanut butter
  • 50g milk chocolate drops
  1. Preheat the oven to 180 degrees celsius.  Line a 2 cupcake tins with papers (or the same one twice).
  2. Melt the butter and chocolate together in a bowl over boiling water.  Set aside.
  3. Whisk the eggs in a large bowl.  Then add the sugar, zest and juice of the orange, and vanilla extract and beat well.
  4. Combine the flour, baking powder and salt in another bowl and then add this to the egg & sugar mix.  Fold in carefully.
  5. Then add the melted chocolate, mixing again, before chucking in the white chocolate drops and half the peanuts.  Give one last stir.
  6. Using tablespoons, drop some of the mixture into the cupcake papers until it’s just under the top of the paper – I found that 2 tablespoons did it.
  7. Cook for about 13-15 minutes (I found 14 minutes was perfect actually) until it’s cooked on top but a skewer still comes out gooey from the middle.
  8. Leave to cool for about 15 minutes or until the middles sink – if you’ve cooked them right they should do this or tap them with the back of a teaspoon if they’re reluctant.  I accidentally overcooked some of mine, so I scooped out a tiny bit of cake from the middle with a teaspoon.
  9. Heat the peanut butter in the microwave for 45 seconds and then stir.  Place 1 tsp of the peanut butter in the top of  each cupcake.  It should spread easily to look like icing.  Top with a few nuts and milk chocolate drops.
  10. Leave to completely cool in the tin or on wire racks.
  11. Scoff with a glass of milk and feel the hangover receed.

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