I know this is my second consecutive peanut butter inclusive post but I swear - these are out of this world, unbelievably good! salty sweet peanut butter swirled through almost chewy, dense dark chocolate brownies? so yum!
these are one of those baked goods you should bake for an event with lots of people to eat them all up for you because if you are left alone with half a tray of these babies, it's dangerous!
I found the best way to make the swirl by accident (all good culinary things are invented by accident -did you know puff pastry was made by accident too??), we ran out of butter so there wasn't enough for the swirl too but this ended up creating the most smooth, trackable swirl of my dreams! :)
peanut butter swirl brownies
300g dark chocolate
300g butter
2 cups (440g) caster sugar
1/2 cup (50g) cocoa
4 free range eggs
1/2 cup (75g) self raising flour
2/3 cup (100g) plain flour
for the peanut butter swirl
1/2 cup (75g) icing sugar
150g chunky peanut butter
1 tsp pure vanilla extract
preheat your oven to 160C fan forced
in a medium sized bowl, melt together dark chocolate and butter.
in another bowl, combine sugar and cocoa. pour in the chocolate mixture and mix until smooth. add eggs one by one, mixing well between additions.
fold through the flours until just combined. divide mixture between prepared tin, smoothing the top with a spatula.
make the swirl by mixing all ingredients together in a separate bowl. drop spoonfuls of the swirl mixture on top of the brownies and use a butter knife to create the swirl pattern.
bake for approximately 50 minutes until just set in the middle.
p.s. these can be made gluten free for all your friends to enjoy - swap out the normal flour for 2/3 cup self raising gluten free flour and 1/2 cup almond meal oh yeah!
