I have been dreaming about these brownies a fair bit recently. Earlier this year, I cracked the recipe for basic brownies and made this variation for a weekend away with pals. It went down rather well! I love peanut butter and jam together, my brother and I used to eat sandwiches dripping with the stuff as children and it brings back fond memories...
Extra points for making your own jam, and a bonus point for your homemade peanut butter - if my boy can do it, so can you!
Ingredients
100g Butter
300g Dark Chocolate
3 Eggs
250g Golden Caster Sugar
100g Plain Flour
1 tsp Baking Powder
30g Cocoa Powder
6tbsp Peanut Butter
6tbsp Jam
Method
1. Heat the oven to 180ºc / 160ºc fan. Line a 20x30cm rectangular brownie tin with baking parchment
2. Melt the butter and chocolate together, I do this in a non-stick saucepan, but it can be done in glass bowl over simmering water, and set aside
3. Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when you pull the whisk out
4. Fold the chocolate mixture into the egg mixture then sift on the flour, baking powder and cocoa powder. Fold to combine fully
5. Pour the mixture into the lined tin and spoon in the peanut butter and jam in random splodges. Now, using a cocktail stick or knife, swirl the whole thing together gently, as if a marble cake
6. Bake for 20-25 minutes or until the top is shiny and the middle just set
7. Cool completely, then lift out of the tin and cut into squares
8. Devour!
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