Peanut butter brownie
Dollops of peanut butter combined with pops of crunch and rich chocolate makes this the most addictive combination ever.
- 15 mins preparation
- 45 mins cooking (+ cooling)
- Serves 16
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Ingredients
Peanut butter brownie
- 150 gram butter, chopped coarsely
- 200 gram dark chocolate, chopped coarsely
- 2/3 cup (150g) caster sugar
- 1/2 cup (110g) brown sugar
- 3 eggs, beaten lightly
- 3/4 cup (110g) plain flour
- 1/4 cup self-raising flour
- 200 gram choc-coated peanuts, halved
- 1/2 cup (140g) crunchy peanut butter
Method
Peanut butter brownie
- 1Preheat oven to 170°C/150°C fan forced. Grease a 20 x 30cm (base slice pan; line base and sides with baking paper, extending paper 2cm over long sides.
- 2Stir butter and chocolate in a large saucepan over low heat until almost smooth. Remove from heat, cool for 10 minutes.
- 3Stir sugars and eggs into chocolate mixture, then sifted flours and ¾ of the peanuts. Spread mixture into prepared pan. Drop slightly rounded teaspoonsful of peanut butter evenly over mixture. Push peanut butter into brownie mixture slightly with the back of a teaspoon. Sprinkle with remaining choc-coated peanuts.
- 4Bake for 35 minutes or until firm and sides begin to come away from the sides of the pan. Cool in pan before cutting.
Notes
Choc-coated peanuts are often referred to as scorched peanuts. Sprinkle with a pinch of salt flakes after baking, if you like.
