Dark chocolate peanut butter brownies with flaky sea salt
Makes 12 large brownies
113g unsalted butter, cold
226g 75% Islands dark chocolate, a 75% bar chopped or 75% buttons
25g Dutch-process cocoa powder
160g plain flour
1/2tsp baking powder
3/4tsp salt
4 large eggs
112ml rapeseed oil
297g caster sugar
99g dark brown sugar
2tsp vanilla bean paste
1tbsp coffee extract/filter coffee
Glossy smooth peanut butter
Flaky sea salt to finish
Adjust an oven rack to the lower-middle position. Preheat the oven to 350F/175C and grease a square 20x20cm baking pan, then line with parchment paper.
Melt the butter and chocolate in a bowl over a saucepan full of boiling water, stirring until melted and smooth. Set aside to cool slightly.
In a small bowl, whisk the flour, baking powder, cocoa powder and salt.
In a large bowl, whisk the eggs, oil, sugars, vanilla and coffee. Add the slightly cooled chocolate mixture and whisk until smooth.
Add the flour mixture, bit by bit, stirring after every addition to combine until all of the dry ingredients have been used. Pour the batter into the prepared pan. Drizzle the peanut butter on top and swirl with a spatula.
Bake for 22-27 minutes, until the sides of the brownies  have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the centre comes out clean. The batter on the skewer should not be wet but should have a good amount of crumbs clinging to it.
Scatter the top with the Maldon sea salt whilst the brownies are still warm, then transfer the pan to a wire rack and let cool completely.
Once cool, gently lift or slide the brownies out of the pan and cut them into squares.
Thanks to Charlotte Avent from @acupofteaandcake for this amazing recipe. For more recipes from Charlotte, check out her website.


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