Try this twist on a brownie with peanut butter, or make our classic chocolate brownies.
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
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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.
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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.
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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.
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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