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Peanut butter
Chocolate peanut butter brownie
Recipe
Serves 6:
For the brownie batter: 200 g dark chocolate
150 g butter
150 g caster sugar
3 eggs
100 g flour
1 pinch salt
1 teaspoon vanilla extract
For the peanut marbling: 150 g crunchy peanut butter
Preheat your oven to 180°C.
Butter and line a 20 cm square baking tin with baking parchment.
For the brownie batter: Melt the chocolate and butter together in a bain-marie. Mix well to obtain a smooth consistency.
In a large bowl, beat the eggs with the sugar and vanilla extract until fluffy.
Add the chocolate and melted butter mixture to the beaten eggs and mix well.
Add the flour and salt to the mixture and stir until smooth.
Pour the brownie batter into the prepared pan and smooth the surface with a spatula.
Drop spoonfuls of peanut butter onto the brownie batter. Use a knife or skewer to swirl and create a marbled effect by gently mixing the two doughs.
Bake in the oven for approximately 25-30 minutes. The brownie should be cooked around the edges and slightly melting in the center. You can check for doneness by inserting a toothpick: it should come out with a few moist crumbs, but no liquid batter.
Leave to cool completely in the tin before removing from the mould and cutting into squares.
Menguy's little extra: Use our Peanut 100% if you want a 100% peanut version!
