Peanut Butter Brownies
This is a modified version of my halva brownies - if it ain’t broke, don’t fix it - with a satisfying peanut butter swirl on top. If, like me, you like your brownies as chewy as possible, leave them to cool for at least a day before slicing. This gives them time to fully set - the fats re-solidify, the sugar recrystallises, and the proteins tighten up. I like to keep them stashed away in the freezer and let them defrost for 10-15 minutes before enjoying with a glass of milk - the perfect sweet treat for any occasion.
Ingredients
100g dark chocolate (at least 70% cocoa solids), roughly chopped
100g butter, cut into cubes
300g caster sugar
1 teaspoon vanilla extract
2 eggs
125g plain flour
2 tablespoons cocoa powder
about 10-12 spoonfuls of smooth peanut butter
Preheat your oven to 180°C. Line a square 20cm tin with parchment paper.
Melt the chocolate and butter in a bowl over a pan of simmering water.
Remove from the heat, cool slightly, and add the sugar, vanilla extract, and eggs. Beat until smooth and glossy.
Finally add the flour and cocoa powder and stir until combined.
Dollop the peanut butter on top, (I usually do about 12 small spoonfuls) then use a skewer to swirl it throughout the batter until you have a marbled effect. Start with a small amount and if you think you need more, add it.
Bake for 45-50 minutes, until a toothpick inserted into the middle comes out with just a few damp crumbs clinging to it.
Allow to cool completely before slicing. You can choose your serving size, but I cut the 20cm slab into 16 brownies.
