Jazzing up an ordinary chocolate brownie, these beauties are laced with a swirl of peanut butter and icing sugar. The results? A gooey, nutty, chocolate blend that no-one will be able to resist!
- For the chocolate brownie mix:
- 100g dark chocolate, chopped or broken into pieces
- 100g butter
- 175g sugar
- 1t teaspoon vanilla extract
- 3 eggs, beaten
- 4 tablespoons milk
- 175g plain flour, sifted
- 1/2 teaspoon baking powder
- For the peanut butter swirl:
- 50g butter
- 150g Duerr’s Peanut Butter (we used Smooth)
- 100g icing sugar
- 1 teaspoon vanilla extract
Method1 Pre-heat the oven to 180ºC/160ºC fan/Gas 4.
2 Line a 20 x 20cm baking tin with non-stick paper.
3 Melt the chocolate and butter in a large bowl either in the microwave or over a pan of simmering water. Stir in the sugar and vanilla, then the eggs and milk.
4 Add the flour and baking powder and set aside while you make the peanut butter swirl.
5 Melt the butter in a pan then add the peanut butter and vanilla. Stir in the icing sugar.
6 Spread half of the chocolate mix into the tin then place spoonfuls of the peanut butter mixture over the top, well spaced out. Use about half of this mixture. Add the rest of the chocolate mixture then dollop on the remaining peanut mixture. Use the back of a knife to swirl the two mixes together without mixing them together.
7 Bake in the oven for 20-25 minutes until only just set then lift out and leave to cool in the tin. Transfer to a board and cut into squares.
Prep Time30 minutes
Cook Time25 minutes
Nutrition InformationMakes 12
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Copyright: Martin Poole for Constable Books
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