INSANELY GOOD PEANUT BUTTER BROWNIES

Rich, gooey chocolate brownies with swirls of crunchy salty peanut butter - what more could you want!

TOP TIPS:

  1. DO NOT OVER-BAKE!
    The trick to creating the perfect gooey brownie is to bake the batter only until it still has a wobble to it.

  2. USE ISLANDS CHOCOLATE (of course!)

INGREDIENTS:

  • 250g unsalted butter, cubed

  • 300g ISLANDS 75% chocolate drops

  • 80g ISLANDS cocoa powder

  • 400g caster sugar

  • 6 large free-range eggs

  • 130g plain flour, sifted

  • 250g crunchy peanut butter

You will also need: 20cm x 30cm brownie tin, greased and lined with non-stick baking paper.

METHOD:

  1. Heat the oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a small saucepan and set over a low heat. Remove from the heat, sift over the cocoa powder then beat together until smooth and glossy. Set aside to cool.

  2. In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until pale, creamy and the beaters leave a ribbon-like trail when raised from the batter. Add the chocolate mixture and fold together until smooth using a rubber spatula.

  3. Fold in the flour. Pour the batter into the tin, dot over the peanut butter then spread to the edges, very roughly swirling together with the spatula. Bake for 15-20 minutes, until the top has a light crust but the centre still has a bit of a wobble. Leave to cool completely to firm up before slicing.


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