29 July 2012


Hey strangers.

It's been a while, but if any of you follow me on Instagram (@ellieand), you might have noticed that last Sunday was the day that baking, photographing and generally being a kitchen-klutz recommenced.

And as to why I decided to take a 6 month (and counting) haitus from blogging? Well, it wasn't really a decision per se. Just something that happened naturally, and generally speaking I'm not one to argue with nature. Nature that is, plus the fact that stepping into the scarily adult world of full-time employment knocked me for six.

But I think now I'm ready to enjoy blogging all over again. I can't promise outfit posts, or even many photography posts as such, but seeing the success that both Claire and Katie have had recently with their baking ventures has made me realise just how much I'd love to do the same. And until that day comes, I figure I may as well get plenty of practice in.

The excessive chocolate consumption that this will ensue has er, nothing at all to do with it. Nope....

Peanut butter brownie anyone?


Pre-heat the oven to Gas Mark 4//350 F//180 C.

Place the butter and peanut butter in a bowl and beat together until smooth and creamy.

Add the sugar, and beat again until well mixed. Licking the spoon at this stage is also recommended. For completely technical reasons you understand.

Now simply crack the egg into the mixture and continue to beat vigorously until completely incorporated. If it starts to scramble and split, just add a spoonful of the flour to help bind it all together.

Once the egg is well mixed in, add the flour and continue to stir. Then it's just a case of chopping up your chosen chocolate (I'm a useless decision maker, so used dark, white, and chocolate buttons) and adding it to the brownie batter.

Line a square baking pan with greaseproof paper and dollop in your brownie batter.

Spread evenly and pop into the pre-heated oven for 25-30 minutes. The top should be slightly crisped and golden brown, and the centre will be almost firm. And although I obviously can't condone eating raw brownie batter, I personally don't really think you can undercook these....the squidgier the better!

Once cooked to your liking, remove from the oven and allow to cool in the tin.

Now just slice, serve and wallow in your culinary genius.

Y'done good.



Temporary:Secretary said...

I've really missed you and your wonderful recipes and baking photos! Hope you're well, it's good to have you back xxx

.x.Sarah.x. said...

OH MY! I am so trying this recipe out! I have done peanut butter and dark choc cookies before and they were lovely.

Lovely to see you blogging again :) hope all is well with you xx

Maisy Grey Bennett said...

YUM! These look so delicious and perfect with a bit of ice cream for summer. I shall most certainly be giving this is whirl!


Kim said...

It's great to see you post again- I've missed reading your blog. This recipe is a certain for this week. Yum!

Sophie Bryce said...

ARGH, SO GLAD YOU'RE BLOGGING AGAIN. Yeeeees. These look delish btw xxxxxxx

Jem said...

Yum, these look divine!

Jem xXx

Claire | French for Cupcake said...

So glad you are back! And thank you for the lovely shoutout :) so tempted to make these right now!

Angel In This Dress said...

Welcome back! Don't worry about not having time to blog / post outfit pics / etc... life always takes priority! I've missed you - hope all is ok your end x x

Maria Fallon said...

Yay you're back, I am going to have to try and make these, they look amazing!

Maria xxx

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