Peanut Butter Brownies!
Super chocolatey peanut butter brownies with a peanut butter swirl, chocolate chips and peanut butter cups!
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Servings: 16 Brownies
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g light brown soft sugar (or caster sugar)
- 100 g plain flour
- 50 g cocoa powder
- 200 g peanut butter (melted)
- 100 g chocolate chips
- 200 g mini peanut butter cups
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper.
- Melt the dark chocolate with the butter and leave to cool slightly
- Whisk together the eggs and sugar until really thick and mousse like - it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done
- Fold the chocolate/butter mix into the eggs/sugar mix carefully
- Add in the plain flour and cocoa powder, and fold that in as well
- Add in the chocolate chips and peanut butter cups and fold through
- Pour the brownie mixture into the lined tin
- Drizzle on the melted peanut butter and swirl in ever so slightly
- Bake the brownies in the oven for 25-30 minutes, or until baked through
- Leave the brownies to cool fully in the tin, and then set in the fridge for 3+ hours if you can for the best brownie
Notes
- You can use smooth or crunchy peanut butter
- You can replace/add
- 100g peanuts, chopped
- 100g peanut butter chips
- Any flavour of chocolate chip
- These will last for 4-5+ days at room temp or in the fridge
- These will freeze for 3+ months
- I use this 9" square tin
- I recommend this oven thermometer to make sure your oven is correct
- Bake until there is a small wobble in the middle of the tin
- Set the brownies in the fridge until solid once baked and cooled