Name: Peanut butter chocolate brownies
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 180 gram unsalted butter, chopped; 150 gram dark chocolate, chopped, plus 50g extra, chopped; 1 3/4 cup (385g) caster sugar; 4 eggs, lightly beaten; 1 teaspoon vanilla essence; 3/4 cup (110g) plain flour; 2 tablespoon self-raising flour; 1/3 cup (35g) cocoa powder; 1/3 cup (95g) crunchy peanut butter

Ingredients

180 gram unsalted butter, chopped

150 gram dark chocolate, chopped, plus 50g extra, chopped

1 3/4 cup (385g) caster sugar

4 eggs, lightly beaten

1 teaspoon vanilla essence

3/4 cup (110g) plain flour

2 tablespoon self-raising flour

1/3 cup (35g) cocoa powder

1/3 cup (95g) crunchy peanut butter

Method

1.Preheat the oven to 160°C (140°C fan-forced). Grease a 20cm x 30cm lamington pan; line the base and two opposite sides with baking paper.

2.In a medium saucepan, combine butter and chocolate; stir over low heat until smooth. Transfer to a large bowl. Stir in sugar, eggs and essence, then sifted flours, cocoa and extra chocolate.

3.Pour mixture into the prepared pan. Drop small spoons of peanut butter into the chocolate mixture and swirl through the chocolate with a knife.

4.Bake for about 50 minutes or until firm. Allow to cool in pan.

This recipe can be made a week ahead.
Note

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.

Instagram Facebook