I've been flavouring my chocolate chip cookies with peanut butter for years and recently I've been wondering what if I added some to a brownie recipe... so glad I did, they're phenomenal. In fact I've caught Bear with his hand in the cookie jar about five times today alone trying to sneak 'just one more square mummy' (in his most earnest voice). They are now sitting on top of the cupboards in the kitchen to prevent further unauthorised sampling.
You will need:
3 large eggs (at room temperature)
1/2 cup of unsalted butter (at room temperature)
2/3 cup of plain flour
2 ounces of good quality dark chocolate (in small pieces)
4 ounces of good quality milk chocolate (in small pieces)
1/2 tsp of baking powder
1/4 tsp of coarse salt
3/4 cup of sugar
2 tsps of vanilla essence
For the peanut butter swirl:
3/4 cup of peanut butter
1/4 tsp of coarse salt
1/2 tsp of vanilla essence
1/2 cup of icing sugar
4 tbsp of unsalted butter (at room temperature)
Preheat the oven to 160ºC
Prepare an 8 inch baking tray with parchment paper
It's easiest to measure out all the ingredients (pop them into separate bowls) before you start to bake so that when you get started you can just work through the recipe without having to stop to measure everything as you go.
To make the brownie mix melt the chocolate pieces and butter over in a bowl over a bain marie. Once it has melted and combined allow it to cool slightly on one side.
In a separate bowl gently whisk the flour, baking powder and salt together.
Whisk the sugar into the cooled chocolate mix, add the eggs and continue to whisk until the mixture is glossy and smooth. Stir in the vanilla essence then add the flour mixture and stir thoroughly until everything is evenly combined.
Put all the ingredients for the peanut butter swirl into a bowl and mix until it combines to form a smooth paste.
Put a layer of the brownie mix into the prepared baking tray, then spoon dollops of the peanut butter swirl onto the brownie mix. Repeat these steps again with the remainder of the brownie mix and peanut butter swirl. Insert a thin knife (like a palette knife) vertically into the uncooked mix in the brownie tray and gently swirl the layers together.
Bake for 45 minutes or until a skewer inserted into the brownie comes out clean, or with just a few crumbs. Allow the baking tray to cool slightly before lifting the brownie out onto a cooling rack to cool fully. Cut into squares, store in an airtight container and eat within 3 days.