Peanut Butter Stuffed Brownies
Ingredients
- 350g (approx) peanut butter
- 185g unsalted butter
- 185g dark chocolate
- 85g plain flour
- 40g cacao powder
- 100g white chocolate
- 3 large eggs
- 275g golden caster sugar
Preparation
Line your baking tin with baking paper and load on a thin layer of peanut butter (about 250g for a thin layer) then freeze until solid and set aside.
Break the dark chocolate into small chunks and melt with the butter in a microwave, heating in 1-minute intervals until fully melted then leave to cool.
Preheat the oven to 160°C fan and grease and line a 20cm square baking tin.
Whisk the eggs and sugar with an electric whisk until the mixture doubles in volume and is thick and creamy.
Pour the cooled chocolate and butter mixture into the egg and sugar mixture and gently fold to mix.
Sieve the flour and cacao powder and gently fold this into the mixture too.
Roughly chop the white chocolate and add to the mixture.
Be careful to fold in the ingredients gently so as to not knock out all the air.
Pour half the mixture into the baking tin then add the frozen layer of peanut butter and finally the other half of the brownie mixture.
Bake in the oven for about 25 minutes, check and add a few more minutes if needed until it has a shiny papery crust and the sides are just beginning to come away.
Notes
The brownie base is adapted from BBC Good Food and is considered the best mix.
