Peanut Butter Brownies
Super chewy, rich brownies marbled with a creamy peanut butter swirl. Chocolate and peanut butter is a winning flavour combination!
Equipment
- 12" x 9" traybake tin
Ingredients
Brownie mixture
- 100 g plain flour
- 60 g cocoa powder
- 1/2 tsp salt level
- 250 g caster sugar
- 50 g light brown sugar
- 200 g butter cubed
- 180 g dark chocolate chopped
- 1 tsp vanilla extract
- 3 medium eggs room temperature
- 160 g chocolate chips milk or dark (sweet or semi-sweet)
Peanut butter swirl
- 240 g smooth peanut butter
- 40 g melted butter
Instructions
- Preheat your oven to 170°C/150°C fan. Grease a 12″ x 9″ traybake tin with butter or non-stick spray, line with foil/baking/parchment paper. If using foil, spray it again with non-stick spray once lined.
- To a medium bowl add the flour, cocoa powder and salt. Whisk to combine and set aside.
- To a large bowl add the caster and light brown sugar. Set aside.
- In a medium microwave-safe bowl, add the chopped dark chocolate and cubed butter. Heat in microwave in 20-second increments, stirring in between until melted and no lumps of chocolate remain.
- Pour this melted chocolate-butter mixture into the large bowl containing both sugars. whisk together until combined, about 30 seconds.
- Add the vanilla extract and whisk to combine.
- Now add the eggs, one by one, whisking thoroughly between each addition to ensure they’re fully incorporated. With each addition of egg, you’ll notice the batter feels thicker and more difficult to whisk, so you may need to scrape from the bottom and fold together in between whisking.
- Put your whisk aside and use a spatula/wooden spoon from this point. Add half the dry ingredients to this large bowl and fold gently until just incorporated. Repeat with the remaining half of dry ingredients. This will also feel a bit tricky to mix together at first but stick with it! Make sure no pockets of flour remain and try not to over-mix.
- Add the chocolate chips and fold together until spread evenly through your brownie batter.
- In a small bowl mix the peanut butter and melted butter together until incorporated and smooth.
- Pour 2/3 of the brownie batter into your prepared traybake tin. It will be thick so you will need to spread it evenly into all corners of your traybake tin, and level it as best you can with your spatula so that it bakes evenly.
- Using a spoon, drop spoonfuls of the peanut butter mixture on top of the brownie mixture in the tin, then drop spoonfuls of the remaining brownie mixture between the peanut butter. Using a butter knife swirl up and down through the mixture to create a marbled effect.
- Place the traybake tin onto the middle shelf of your preheated oven for between 25-30 mins. Mine took 30 minutes. Test from 25 minutes by inserting a cake skewer or cocktail stick into several areas of the brownie – there should be some moist crumbs on the skewer/stick. If it comes out clean, the brownies are over-baked. If it contains wet mixture, it is under-baked so place back in the oven for 2 more minutes before testing again.
- Once baked, place on a wire cooling rack to cool completely. Try to resist the urge to remove them or cut into them before they’re cool as they need time to set.
- Brownies will keep well in an airtight container at room temperature for around 5 days.
Notes
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