1 February, 2019
Peanut Butter Brownies
I am a big fan of peanut butter, so the idea of swirling it through chocolate brownies is genius! This recipe is adapted from ‘Delicious’ magazine.
Ingredients:
- 250g unsalted butter, cubed
- 300g dark chocolate (70% cocoa solids) roughly chopped
- 80g cocoa powder
- 400g caster sugar
- 6 large eggs
- 130g plain flour, sifted
- 200g crunchy peanut butter
Instructions:
- Preheat the oven to 180*C. Grease and line a brownie tin (20cm x 30cm) with non-stick baking paper.
- Melt the butter and chocolate in a small saucepan over a low heat.
- Sift over the cocoa powder and beat together until smooth and glossy. Set aside to cool.
- In a freestanding electric mixer, whisk the sugar and eggs until pale and creamy.
- Add the chocolate mixture and fold together until smooth using a spatula.
- Fold in the flour.
- Pour the batter into the tin, dot over the peanut butter (I melt the peanut butter slightly in the microwave first) and swirl together with a knife.
- Bake for approximately 20 minutes, until the top has a light crust but the centre still has a bit of a wobble (I always find this part terrifying! As I always want to leave the Brownies in longer! But they will cool to have the perfect texture if you remove them now, otherwise they will be too well done!)
- Leave to cool completely and firm up before slicing.