The ultimate peanut butter brownies - the perfect afternoon treat.
Makes 16 brownies. Takes 45 minutes
- 250g unsalted butter, cubed
- 250g dark chocolate (70%+), chopped
- 250g golden caster sugar
- 4 eggs
- 2tsp vanilla extract
- 140g plain flour
- 50g cocoa powder
- 70g peanut butter
- 75g chopped unsalted peanuts
- 3/4 tsp sea salt
- Preheat your oven at 180 C then butter and line a 20cm x 20cm baking tin with parchment paper.
- Pop the chopped chocolate and cubes of butter into a heat resistant bowl over some boiling water to melt. Once completely melted and combined take the chocolate mixture off the heat and leave to one side to cool.
- Then whisk the eggs and sugar together using an electric whisk (or a normal whisk and some elbow grease). Once pale and light add the eggs to the chocolate mixture with the vanilla extract.
- Sift in the flour and cocoa and fold into the chocolate batter. Mix until combined. Then stir in the chopped peanuts.
- Tip the batter into your pre-prepared tin then dot the smooth peanut butter in 4 blobs along and 4 across then using a wooden skewer (or anything with a sharp point) to run through the middle of each nut butter blob to create a marble effect on top. Sprinkle the top with sea salt then bake for 25 minutes. The brownies should have a cracked top but still be gooey in the middle. They will continue to firm up when cooling down.
- Take out the oven and rest in the tin for 15 minutes and then remove from the tin and place on a wire rack to cool.
- Chop into 16 generous brownies. Enjoy!