Ben’s Canteen chocolate and peanut butter brownies

Name: Ben's Canteen chocolate and peanut butter brownies
Total time: 1 h 30 min
Yield: makes 12
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

1 hour 30 minutes
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

October 10, 2016 at 9:03 am

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.