The ultimate peanut butter brownies - the perfect afternoon treat.
Makes 16 brownies. Takes 45 minutes
- 250g unsalted butter
- 250g dark chocolate (70%+)
- 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.
Break the chocolate up and cube the butter and place in a heat resistant bowl over some boiling water. 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!