peanut butter brownies
- 2 cups (560g) smooth peanut butter
- 225g unsalted butter, chopped
- 200g dark chocolate, chopped
- 200g 70% dark chocolate, chopped
- 4 eggs
- 1 cup (220g) white (granulated) sugar
- 1 cup (175g) brown sugar
- 2 teaspoons vanilla extract
- 1 cup (150g) plain (all-purpose) flour, sifted
- Preheat oven to 180°C (350°F). Place the peanut butter in a small saucepan over low heat and cook until warmed through. Set aside.
- Place the butter and both chocolates in a medium saucepan over low heat and stir until melted and smooth. Remove from the heat and set aside.
- Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to combine. Add the egg mixture to the chocolate mixture and stir until combined. Add the flour and stir until well combined.
- Pour half of the brownie mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Place in the freezer for 5 minutes to firm slightly. Pour over the peanut butter and spread evenly. Top with the remaining brownie mixture. Cook for 35–40 minutes or slightly fudgy when tested with a skewer. Set aside in the tin to cool completely before cutting into squares to serve. Makes 20
This recipe calls for both regular dark chocolate and 70% dark chocolate, this is to achieve a depth of flavour without the added sweetness but if you prefer you can use the same dark chocolate for both quantities.
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