Peanut butter brownies

Name: Peanut butter brownies
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: Makes 24
Ingredients: 250g unsalted butter, cubed; 300g dark chocolate (70 per cent cocoa solids), roughly chopped; 80g good quality cocoa powder; 400g caster sugar; 6 large free-range eggs; 130g plain flour, sifted; 200g crunchy peanut butter; You’ll also need…; 20cm x 30cm brownie tin, greased and lined with non-stick baking paper

Easy
Online only

Easy
Online only

Makes 24
Hands-on time 15 min, oven time 16 min, plus cooling

Gooey, rich chocolate brownies made better with a swirl of salty peanut butter. The trick to creating the perfect fudgy brownie is to bake the batter only until it still has a wobble to it.

You might also like our Malteser brownies recipes, or if you’re a pure peanut butter fan, take a look at our collection of peanut butter recipes too.

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Ingredients

250g unsalted butter, cubed
300g dark chocolate (70 per cent cocoa solids), roughly chopped
80g good quality cocoa powder
400g caster sugar
6 large free-range eggs
130g plain flour, sifted
200g crunchy peanut butter

You’ll also need…

20cm x 30cm brownie tin, greased and lined with non-stick baking paper

250g unsalted butter, cubed
300g dark chocolate (70 per cent cocoa solids), roughly chopped
80g good quality cocoa powder
400g caster sugar
6 large free-range eggs
130g plain flour, sifted
200g crunchy peanut butter

You’ll also need…

20cm x 30cm brownie tin, greased and lined with non-stick baking paper

Method

Heat the oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a small saucepan and set over a low heat. Remove from the heat, sift over the cocoa powder then beat together until smooth and glossy. Set aside to cool.
In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until pale, creamy and the beaters leave a ribbon-like trail when raised from the batter. Add the chocolate mixture and fold together until smooth using a rubber spatula.
Fold in the flour. Pour the batter into the tin, dot over the peanut butter then spread to the edges, very roughly swirling together with the spatula. Bake for 15-20 minutes, until the top has a light crust but the centre still has a bit of a wobble. Leave to cool completely to firm up before slicing.

Method

Heat the oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a small saucepan and set over a low heat. Remove from the heat, sift over the cocoa powder then beat together until smooth and glossy. Set aside to cool.
In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until pale, creamy and the beaters leave a ribbon-like trail when raised from the batter. Add the chocolate mixture and fold together until smooth using a rubber spatula.
Fold in the flour. Pour the batter into the tin, dot over the peanut butter then spread to the edges, very roughly swirling together with the spatula. Bake for 15-20 minutes, until the top has a light crust but the centre still has a bit of a wobble. Leave to cool completely to firm up before slicing.

Recipe By

The delicious. food team

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