Peanut butter and jam brownie

  • 55 mins cooking
  • Makes 24 Item
  • Print


Peanut butter and jam brownie
  • 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


Peanut butter and jam brownie
  • 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

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