Swirled peanut butter brownies
Peanut butter and chocolate – what’s not to love? You’ll make this delicious, easy recipe again and again.
CUTS INTO 16 PIECES PREP 15min, plus cooling COOK about 35min
• 175g (6oz) butter, chopped
• 125g (4oz) dark chocolate, roughly chopped
• 250g (9oz) light brown soft sugar
• 2 medium eggs
• 125g (4oz) plain flour
• 25g (1oz) cocoa powder
For the peanut butter swirl:
• 25g (1oz) unsalted butter, melted
• 40g (11/2oz) icing sugar, sifted
• 100g (31/2oz) smooth peanut butter
• 1/2tsp vanilla extract
1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) square tin with baking parchment.
2 To make the brownie, melt the butter and chocolate (stirring frequently) in a large pan until melted and smooth. Take off the heat and stir in the sugar, then the eggs. Sift over the flour and cocoa powder and mix to combine. Set aside.
3 Next, make the peanut butter swirl.
In a medium bowl, simply mix together the ingredients.
4 Spoon about one-third of the chocolate mixture into the tin and spread to level. Dollop over a few teaspoons of
the peanut mixture. Top with remaining chocolate mixture and spread to level. Drop more peanut spoonfuls on top, then tap the tin down firmly on a surface to release any air. Finally, run a knife or skewer through the mixture to marble.
5 Bake for 35min until a solid crust has formed. Leave to cool completely in the tin before lifting out. Slice to serve.
PER SQUARE (IF CUTTING INTO 16): CALS 274; FAT 17G; SAT FAT 9G; CARBS 30G
MAKE IT A GIFT Wrap a square of brownie in cellophane, seal with tape and tie with a ribbon and label.