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Ben’s Canteen chocolate and peanut butter brownies

  • makes 12
  • A little effort
When brownies are this heavenly, they can be eaten at any time of day. Here’s the must-try, super easy recipe from Aussie brunch favourite, Ben’s Canteen in Battersea. Super easy to make, these can be cut into squares and popped in the lunchbox for a cheeky elevenses, or served with cream or ice cream for a decadent dessert
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Ingredients

  • unsalted butter 250g, plus more for the tin
  • dark chocolate (about 50% cocoa content) 250g, broken into chunks 
  • eggs 4 large 
  • golden caster sugar 400g
  • cocoa powder 30g
  • ground almonds 125g
  • smooth peanut butter 125g 
  • salted caramel sauce to serve 
  • vanilla or peanut butter ice cream to serve

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Melt the butter in a heatproof bowl over a pan of just simmering water. Once melted, add the chocolate and mix until the chocolate has just melted. Remove from the heat and allow to cool a little.

  • Step 2

    Beat the eggs and sugar together with an electric whisk in a large bowl until light and fluffy, then fold in the cocoa and almonds, followed by the melted butter and chocolate mix.

  • Step 3

    Pour into a buttered and baking-paper lined 20cm square and 6cm deep baking tin. Dollop on then swirl in spoonfuls of the peanut butter, marbling it into the batter.

  • Step 4

    Bake for 50 minutes – 1 hour until the brownie is just coming away from the sides of the tin, but still has a slight wobble in the middle. Cool for 30 minutes then cut into squares and serve with a drizzle of caramel sauce and a spoonful of ice cream.

Nutritional Information

  • Kcals 571
  • Fat 39.2g
  • Saturates 18.4g
  • Carbs 43g
  • Sugars 39.5g
  • Fibre 3.4g
  • Protein 9.8g
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