Name: Peanut butter and jam brownie
Cook time: 55 min
Total time: 55 min
Ingredients: 155 gram unsalted butter, chopped coarsely; 360 gram dark eating (semi-sweet) chocolate, chopped coarsely; 3 eggs; 3/4 cup (110g) plain (all-purpose) flour; 1/2 cup (120g) sour cream; 1/2 cup (120g) raspberry jam, warmed, strained; Peanut butter filling; 1/3 cup (95g) smooth peanut butter; 45 gram unsalted butter, melted; 1/4 cup (40g) icing sugar

Ingredients

155 gram unsalted butter, chopped coarsely

360 gram dark eating (semi-sweet) chocolate, chopped coarsely

3 eggs

3/4 cup (110g) plain (all-purpose) flour

1/2 cup (120g) sour cream

1/2 cup (120g) raspberry jam, warmed, strained

Peanut butter filling

1/3 cup (95g) smooth peanut butter

45 gram unsalted butter, melted

1/4 cup (40g) icing sugar

Method

1.Preheat oven to 160°C/325°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides

2.Stir butter and chocolate in medium saucepan over low heat until smooth. Remove from heat; stir in sugar, then eggs, sifted flour and sour cream. Spread mixture into pan

3.To make peanut butter filling, combine all ingredients in small bowl.

4.Drop alternate rounded teaspoons of peanut butter filling and jam onto brownie mixture; swirl together using a skewer

5.Bake about 40 minutes. Cool brownie in pan before cutting

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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