smooth peanut butter

An utterly divine dessert that's very easy to make.Search triple tested recipes from the Good Housekeeping Cookery Team.

Marbled peanut butter brownies

175 g butter, chopped, plus extra to grease

g dark chocolate, roughly chopped

sugar

eggs

g plain flour

cocoa powder

g unsalted butter, melted

g icing sugar, sifted

peanut butter

vanilla extract

<p>Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) square tin with baking parchment. To make the brownie, melt butter and chocolate (stirring frequently) in a large pan until melted and smooth. Take off the heat and stir in sugar, then the eggs. Sift over the flour and cocoa powder and mix to combine. Set aside.

<p>In a medium bowl, mix together the ingredients for the peanut butter marble.

<p>Spoon about one-third of the chocolate mixture into the tin and spread to level. Dollop over a few spoonfuls of peanut mixture. Top with remaining chocolate mixture and spread to level. Drop more peanut spoonfuls on top, then tap the tin down firmly on a surface to release any air bubbles. Finally, run a knife or skewer through the mixture to marble it.

Make these vibrant garden summer rolls by filling rice paper wrappers with edible flowers, prawns, mint, vermicelli noodles, lettuce, ginger, carrot and coriander

Garden summer rolls

soy sauce

mirin

tsp sweet chilli sauce

½ lime, juiced

tsp runny honey

fresh vermicelli rice noodles

rice paper wrappers

60 edible flowers (available from finefoodspecialist.co.uk)

prawns,

mint leaves

iceberg lettuce leaves,

ginger, peeled and very finely julienned

carrot,

coriander, torn

In a bowl, combine the peanut butter, soy, mirin, chilli sauce, lime juice and honey with 40ml of hot water until you have a smooth dipping sauce.

Cook the noodles following pack instructions. Have all the ingredients to hand and fill a large bowl with hot water. Dip one of the wrappers into the hot water for 10 seconds until soft and pliable. Transfer to a damp worksurface and quickly add three to four flowers in a row close to one edge of the wrapper. Layer up with three prawn halves, a mint leaf, some noodles, lettuce, ginger, carrot and coriander.

Using damp hands, start to tightly roll the side that has the filling. When you’re halfway, fold the sides of the rice paper in and over the filling so it’s enclosed. Keep rolling until you have a complete roll. Transfer to a board, making sure the rolls don’t touch, and cover with a damp kitchen towel. Continue with the remaining rolls. Serve with the dipping sauce.

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Marbled peanut butter brownies

Garden summer rolls

Top 2 smooth peanut butter recipes from across the web

The most viewed smooth peanut butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marbled peanut butter brownies

Garden summer rolls

The most viewed smooth peanut butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine