Peanut Butter Swirl Brownies

cook 30 mins
  • 175 g (6 oz) unsalted butter, plus extra for greasing
  • 200 g (7 oz) plain dark chocolate, broken into small pieces
  • 75 g (3 oz) crunchy peanut butter
  • 125 g (4 oz) smooth peanut butter
  • 3 large eggs
  • 175 g (6 oz) caster sugar
  • 1/4 teaspoon salt
  • 50 g (2 oz) self-raising flour
  • Grease a 30 x 20 cm (12 x 8 inch) brownie tin and line with nonstick baking paper (see page 9). Place the butter, chocolate and crunchy peanut butter in a small saucepan over a low heat and warm until just melted. In a separate saucepan, gently warm through the smooth peanut butter.
  • Meanwhile, place the eggs, sugar and salt in a large bowl and whisk until combined. Using a rubber spatula, stir in the melted chocolate mixture and flour.
  • Scrape the mixture into the prepared tin. Drizzle over the smooth peanut butter in 3–4 straight lines, then ‘drag’ through the peanut butter with the tip of a sharp knife to create a marbled effect.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until just firm to the touch, but with a slightly fudgy texture. Leave to cool in the tin for 1–2 minutes, then lift on to a board using the lining paper and cut into 12–16 squares. Serve warm or cold.
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