Peanut Butter Brownies
Ingredients:
- For the brownie batter:
- 200g dark chocolate,
- chopped 200g unsalted butter, cubed
- 300g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 125g plain flour
- 30g unsweetened cocoa powder
- 1/2 tsp salt
- For the peanut butter swirl:
- 125g smooth peanut butter
- 50g granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Getting it done:
- Preheat your oven to 180°C (160°C fan/gas mark 4) and line a 20cm square baking tin with baking paper.
- In a heatproof bowl, melt the chopped dark chocolate and cubed butter together over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir until smooth and then remove from heat.
- In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Pour the melted chocolate mixture into the sugar mixture and stir until combined.
- Sift in the plain flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
- To make the peanut butter swirl, in a separate bowl, mix together the peanut butter, sugar, egg, and vanilla extract until smooth.
- Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. Cool the brownies in the tin before cutting them into squares.
- Pour the brownie batter into the prepared baking tin and smooth the surface with a spatula. Spoon dollops of the peanut butter mixture on top of the brownie batter. Use a skewer or knife to swirl the peanut butter mixture into the brownie batter, creating a marbled effect.
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