Peanut Butter Stuffed Brownies
Ingredients
- 350gms (ish) peanut butter (depends on desired thickness)
- 185gms unsalted butter
- 185gms dark chocolate
- 85gms plain flour
- 40g cacao powder
- 100gms white chocolate
- 3 large eggs
- 275gms golden caster sugar
Preparation
Line your baking tin with baking paper and spread a thin layer of peanut butter (about 250g) on it. Freeze this layer until solid and set aside.
Break the dark chocolate into small chunks and melt it with the butter in a microwave, 1 minute at a time, until fully melted. Allow to cool.
Preheat the oven to 160°C fan and grease/line a 20cm square baking tin.
Use an electric whisk to beat the eggs and sugar until the mixture doubles in volume and becomes thick and creamy.
Gently fold the cooled chocolate/butter mixture into the egg/sugar mix.
Sift the flour and cacao powder and gently fold them into the mixture.
Roughly chop the white chocolate and add it to the mix.
Carefully fold in the ingredients to preserve the air in the mixture.
Pour half of the brownie mix into the baking tin. Place the frozen layer of peanut butter on top, then add the remaining brownie mix.
Bake in the oven for about 25 minutes. Check and add a few more minutes if needed. The brownies should have a shiny, papery crust and the sides should just begin to come away from the tin.
