- Home
- Recipes
- Baking and desserts
- Ben's Canteen chocolate and peanut butter brownies
Ben's Canteen chocolate and peanut butter brownies
Published: October 10, 2016 at 9:03 AM
Save recipe
Makes 12
A little effort
Total time: 1 hr and 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try these chocolate and peanut butter brownies, or make our classic chocolate brownies, vegan brownies and air fryer brownies.
Ingredients
Nutrition
-
250g unsalted butter
plus more for the tin
-
(about 50% cocoa content) 250g dark chocolate
broken into chunks
-
4 large eggs
-
400g golden caster sugar
-
30g cocoa powder
-
125g ground almonds
-
125g smooth peanut butter
-
to serve salted caramel sauce
-
to serve vanilla or peanut butter ice cream
Nutrition: per serving
- kcal571
- fat39.2g
- saturates18.4g
- carbs43g
- sugars39.5g
- fibre3.4g
- protein9.8g
Ad
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue