PB&J Brownies
This recipe combines two iconic American treats – a classic brownie and the flavours of a PB&J. The brownies are moreish and delicious – full of the chocolate richness and fudginess you expect from a brownie with a little extra yumminess from the salty peanuts and the sweet fruity jam.
Method
Preheat the oven to 200C/180c Fan. Line a 20×20 cm tin with baking parchment.
Place the chocolate and butter in a medium saucepan over a low heat and gently melt. Stir continuously until well blended, smooth and shiny.
Remove the pan from the heat and add the sugars. Mix well until dissolved. Add the eggs, one at a time, and using a hand whisk, beat until smooth. Add the flour and chocolate chips and mix until thoroughly combined.
Pour the mixture into the prepared tin. Zap the peanut butter in a microwave for 10-15 seconds to loosen slightly. Dot alternate spoonfuls of the peanut butter and jam onto the brownie batter and use a skewer to swirl through the top of the mix to create a marbling effect. Sprinkle the top with the chopped nuts.
Bake for 20-25minutes until the top is crisp and the middle still has a slight wobble. Leave to cool in the tin then place in the fridge to cool completely before cutting into squares.
Ingredients
- 200g good quality dark chocolate, broken into small chunks
- 200g butter, diced
- 3 large eggs
- 130g caster sugar
- 130g soft light brown sugar
- 170g plain flour
- 50g milk chocolate chips
- 80g smooth peanut butter, melted in a microwave for about 10-15 seconds
- 80g raspberry jam, heated in the microwave for 10-15 seconds to loosen
- 2 tbsp roughly chopped salted peanuts