Peanut Butter Swirl Brownies
Inspired by techniques from America's Test Kitchen.
A rich chocolate brownie batter with spoonfuls of peanut butter swirled through before baking.
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Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 216 kcal |
| Protein | 3.4 g |
| Carbohydrate | 22.2 g |
| of which sugars | 15.2 g |
| of which free sugars | 14.6 g |
| Fat | 13.1 g |
| of which saturates | 6.6 g |
| Fibre | 1.4 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 140 g dark chocolate (70% cocoa), chopped
- 115 g unsalted butter, cubed
- 200 g caster sugar
- ½ tsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 90 g plain flour
Swirl
- 90 g smooth peanut butter, at room temperature
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin so the paper overhangs two sides.
- 2
Melt. Melt the chocolate and butter together over barely simmering water or in short microwave bursts, stir smooth and leave 5 min to cool a little.
- 3
Batter. Whisk the sugar, baking powder, salt, eggs and vanilla for about 30 seconds, whisk in the warm chocolate, then fold in the flour until no dry streaks remain. Spread in the tin.
- 4
Swirl. Stir the peanut butter until loose, drop it over the batter in about 10 spoonfuls and drag a knife through in loops, keeping the tip off the paper.
- 5
Bake. Bake 22-26 min, until a cocktail stick pushed in halfway between edge and centre comes out with only a few moist crumbs.
- 6
Cool. Cool in the tin at least 1 h, lift out by the paper and cut into 16 squares.
Storage
Keep in an airtight box at room temperature for up to 4 days, or freeze for up to 2 months.
