This one’s a little bit epic. With all the decadence of a fudgy chocolate brownie spiked with swirls of glorious peanut butter, this is the ultimate peanut butter-chocolate combo. It’s not complicated and doesn’t take too long to make, it should definitely be added to your list of regular traybakes.
Peanut Butter Brownies
Ingredients
Brownie
100g baking spread or butter
100g dark chocolate, chunked
Optional additional 100g dark chocolate for mixing into the batter
250g caster sugar
2 eggs
1/2 tsp vanilla
60g cocoa
80g plain flour
pinch of salt
Peanut butter swirl
40g unsalted butter
150g smooth peanut butter
1/2 tsp vanilla extract
40g icing sugar
Method
- Preheat your oven to 180°C/160°C fan/Gas Mark 4.
- Line a 9 inch square tin with baking paper or silicone sheets.
- Start with the brownie. Pop your butter and chocolate in a large saucepan and heat gently so they melt together. Keep stirring so it doesn’t burn! Burnt chocolate is unpleasant!!
- Once melted and mixed, add the sugar and combine.
- Beat in the eggs and vanilla.
- Add the flour, cocoa powder and a big pinch of salt and mix until it’s all combined (if you’re using the extra chocolate chunks, mix them in here) and put the saucepan to one side while you do the peanut butter swirl.
- Melt the butter in a smaller saucepan and then add the peanut butter, vanilla and icing sugar, beating together so well combined and nice and smooth. If the mixture’s a little loose, add more icing sugar. It should be the same consistency as the brownie batter – it needs to hold its form when scooped.
- Drop your brownie batter by spoonfuls into the baking tin, leaving gaps between the dollops for the peanut butter mixture.
- Drop the peanut butter mixture into the gaps. I like to alternate the mixtures so that they’re evenly spaced.
- Swirl them together using a skewer – run it up and down the tin, through the mixtures and then repeat side to side, so they’re swirled into each other, but not mixed.
- Pop your brownie in the oven for about 30 minutes, until it’s still a little wobbly in the middle, but cracking along the edges. A test skewer inserted should come out with a few crumbs on it.
- Let the brownie cool for a few minutes in the tin before transferring to a cooling rack.
- You can enjoy these hot – but beware, the whole tray of brownies may disappear before your very eyes…! Cooled brownies are easier to cut, so if you’re planning on sharing them, be patient and wait till they’re cool.
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Adapted from Sally’s Baking Addiction
