For this recipe check out my previous one on two version of brownies. You basically follow the common chocolate brownie recipe and then swirl in some peanut butter. Have fun!
- 1 ¼ cup (140 g) cake flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 170 g dark chocolate (70% cocoa), finely chopped
- 190 g unsalted butter, cut into pieces
- 1 cup brown mascobado sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup (95 g) smooth peanut butter
This recipe is based on the chocolate version of the “brownie vs brownie” post.
Preheat the oven to 180°C and layer a baking pan (20 x 20 cm) with baking paper.
Combine chopped chocolate with sugar and butter cut into pieces. Melt it at very low heat, stirring occasionally. When done, it has to be a homogeneous mixture.
Sift flour and baking powder, add the salt and mix. Transfer the chocolate-butter mixture from the step above into a bowl. Add eggs one by one, whisking with a rubber spatula after every addition until thoroughly combined. Whisk in vanilla extract. Add flour in three steps, folding with the rubber spatula until the batter is completely smooth and homogeneous. Transfer the batter into the prepared baking pan, spread evenly into the corners and smooth the surface.
Now: Add a few spoons full of smooth peanut butter and swirl it into the batter using a dipper or a knife.
Bake it in the middle position of your oven rack for about 20 minutes.
Adapted from Donna Hay