Peanut Butter Brownies

Happy Easter everyone! I hope you’re all having a fabulous Sunday morning and that the Easter bunny was super kind to you. I’m rather happy to be tucking into an absurd amount of mini eggs this morning – whilst still in my pajamas of course. Lucky me!

As it’s Easter, and that’s a LOT to do with family and chocolate – at least if you’re not religious and me, I thought I’d share a chocolatey recipe that is one of our family’s favourites – the humble peanut butter brownie. I made these yesterday for a barbecue and surprise surprise we’ve got only a couple left – they’re that good. We’ve mentioned these in the past but never shared our slightly amended version of the Life is Peachy recipe. So we thought it was high time we did – enjoy this Easter gift!


  • 150g Dairy Milk chocolate
  • 100g smooth peanut butter
  • 175g margarine
  • 325 caster sugar
  • 120g self-raising flour
  • 3 eggs

photo 1

Melt the chocolate and margarine and then stir in the peanut butter until the mixture is smooth

photo 2

Add the caster sugar and combine
photo 3

Now add the self-raising flour and mix thoroughly

photo 4

Crack the eggs in and combine until smooth

ready for the oven

Pour into a greased brownie tin and bake on 160 degrees for 40 minutes. Then EAT them all at once (go on you know you want to!)


More brownie baking

Oh brownie goodness how we love you! So it’s really not a surprise about how much we love brownies on this here blog. I mean we write about making them pretty much all the time! Today’s post is actually a bit of a brownie update as Fi and I realised the other day that we had made two new types of brownies and we hadn’t shared them with you lovely lot – a total travesty I think you’ll agree! But don’t worry I am rectifying that monumental error right now with both of those lovely brownie treats in one post. You’re all feeling very spoilt right now aren’t you?

First up we have bourbon biscuit brownies. Yes you read that right I really do mean brownies that include a layer of the best sandwich biscuits in the world. I made these a while back and wrote about them over on my own blog (here), but somehow forgot to share them with you all as well. It was only when we made these for a second time on a sister’s weekend in Buxton that we realised that we hadn’t shared them. I am so terribly sorry, what in the world was I thinking? So let’s rectify that right now.

In this bake I used a packet brownie mix, the reason being that the Ghirardelli brownie mix you can get from Costco tastes so good that there’s really no need to waste your time making your own.

Here’s what to do –

Make up your brownie mix – be it a packet version or a real homemade version
Next pour half of the mix into your greased and lined tin.
Lay the biscuits onto the mix before topping with the rest of the brownie mixture.
Bake in the oven as per the brownie cooking instruction.

The second batch of brownies that you’ve missed are these peanut butter creations from Life is Peachy which are just to die for. If you’re a fan of all things chocolate and peanut butter then you must make them. Obviously we ate these too quickly as there are no pictures to be found anywhere!

Happy brownie baking!
Lau xx

A Peanut Butter Cake – talk about a revelation

Today I’m going to share a recipe with you that elicited the following comments from my work peeps.

That cupcake blew my mind.

Wow, these are good!

These are the best things you’ve ever baked!

High praise indeed, especially from my often used guinea pigs taste testers. I have to admit that I would have to agree with them on the recipe below, as the cakes that were produced were out of this world and the flavour combination is my new favourite. Hence the use of the word REVELATION. Honestly, I can’t believe how utterly amazing these cakes are – new favourite baked item I think! So anyway, back to today’s post.


As previously mentioned Sunday was World Baking Day which, for two super keen bakers, was the perfect excuse for us to get into the kitchen and make something scrumptious. We mentioned in this recent post that we were going to make a Treacle Tart as well as the most amazing looking Peanut Butter and Chocolate Cake and we did just that. And the results – pretty darn good I think! I will leave Lau to talk through her delicious Treacle Tart and I will instead share the sensational Peanut Butter and Chocolate Cake with you all.

Before we start I have a small admission to make – I didn’t follow the recipe on the World Baking Day site exactly, which I think is technically cheating. The logic behind this was two-fold, firstly I didn’t think a layered cake would be easily transportable when it came to sharing the cake with work peeps (cupcakes were definitely in order). The second change that I made, which made sound Fiona logic, was to remove the toffee chocolate sauce from the top of the cakes as I felt that on small cupcakes this might be a bit too sickly – I think I made the right call to be honest as the icing to cake ratio is pretty much perfect on my cakey morsels.

So down to the real business, how to make them! If you want to make the original layered cake version, which let’s be honest looks pretty darn impressive then you can find that here. If you want to do my version, then read on…


DSCN0684For the glorious cakes themselves

  • 525g plain flour
  • 4.5tsp baking powder
  • 1.5tsp bicarbonate of soda
  • 225g margarine
  • 150g peanut butter
  • 525g caster sugar
  • 6 eggs (lightly beaten)
  • 1.5tsp vanilla extract
  • 1.5 cups buttermilk
  • 187g chocolate chips

For the peanut butter frosting

  • 1/4 cup margarine
  • 2 cups icing sugar
  • 125g cream cheese
  • 0.5tsp vanilla essence
  • pinch of salt
  • 1.5tbsp peanut butter

For the cake:

  • Start by setting the oven to 180°C and preparing your cupcake cases – the mixture makes 40 cakes (yes seriously)!
  • In a large bowl, sift together the flour, baking powder and bicarbonate of soda.
  • In a new bowl (make sure it’s the biggest one you own as there will be a LOT of cake batter to fit in!) use an electric mixer to cream the margarine, peanut butter and sugar together until light and fluffy.
  • Next slowly add the eggs to the margarine mixture a bit at a time. Make sure you mix well before adding the next lot of eggs in.
  • Then add the vanilla and mix well.
  • Add the dry ingredients and buttermilk to the cake mixture a bit at a time and alternating between the two.
  • Once smooth fold the chocolate chips into the mixture. Spoon the mixture into the cupcake cases, ensuring that you only fill them half full (VERY IMPORTANT to ensure they don’t overflow – not that I’m talking from experience of course :P)
  • Bake for 30 minutes and until a skewer comes out clean. Move onto a wire rack to cool completely.

For the icing:

  • Cream the margarine and sugar together with a wooden spoon until light and fluffy.
  • Add the cream cheese, vanilla, salt and peanut butter and mix until combined.
  • Spread on to the cakes once the cakes have completely cooled.
  • Enjoy and wonder at the fact that you’ve never tried this flavour combo before.

Fingers crossed you like them as much as we do….

– Fi xx

World Baking Day is coming!

Next week it is World Baking Day (May 19th). Obviously here at Cook, Bake and Eat we are going to celebrate this wonderful day by, you guessed it, BAKING. We’re taking part in the World Baking Day Challenge to bake something we’ve never baked before. If you fancy taking part then head on over to here to get your recipe. Just click on your baking level and a recipe will be chosen for you.

I’ve ended up with recipe number 71 which is a Lisa Faulkner recipe for Treacle Tart – coincidently this is something that I’ve been thinking about making for a long time as my Mum makes a delicious one so I’m incredibly excited although also a tad worried about the pastry side of things!

Fi’s got number 78, the most amazing looking Peanut Butter and Chocolate Cake. She’s a little bit excited about making this as it’s one of her all time favourite flavour combinations (see here) although she’s fairly scared about the fact it’s SIX layers of cake, eek!!

We will of course let you know how these go. Is anyone else taking part? What recipe are you turning your hand at?

Lau xxx

Chewy Chocolate Chip and Peanut Butter Cookies

A couple of weekends ago I fancied doing some baking but wanted to try something brand new, something that I’d never had or even considered before. After a bit of a browse through Pinterest I decided on these delicious looking chocolate and peanut butter biscuits from Tasty Kitchen, the combination sounded so delicious that I couldn’t not make them. Unbelievably I’ve never had a chocolate and peanut butter cake or biscuit before – crazy really considering my obsession with both food items when eaten separately. Anyway I followed the below recipe to the letter and they turned out tasting absolutely delicious. Perhaps they could have been a bit thicker, so they weren’t quite so chewy but I don’t think that did any harm as they were getting compliments left, right and center!

You will need:
1 cup smooth peanut butter
1 cup dark brown sugar
1 tsp baking powder
1 egg
3 tsp cocoa powder
1/2 pack milk chocolate chips


  • Simply mix the peanut butter, sugar, baking powder, egg and cocoa powder in a bowl with an electric mixer – a Kitchen Aid would work far better than our hand-held one!!
  • Once all these ingredients are combined place the mixture in the fridge for an hour
  • Place balls of the mixture on a lined baking tray and flatten with the back of a wet spoon until about 1cm thick (we made about 20 biscuits)
  • Sprinkle with chocolate chips
  • Bake at 175°C for 8 minutes

I defy you not to love the biscuits, they are delicious and super chewy!

– Fi x