1 bar of dark, dark chocolate. Check
1/2 full jar of peanut butter (I'm ever the optimist). Check
Flour. Butter. Eggs. Check. Check. Check.
Brown sugar. Check (but minus the Rolling Stone).
Handful of peanuts. Check.
Handful of leftover chocolate and peanut butter swirls. Check.
If Pi equals 3.14 and x = 5, carry the 2 and divide by 7 and you should end up with...
CHOCOLATE AND PEANUT BUTTER SWIRL BROWNIES.
Adapted from Brownies by Linda Collister.
- 100g 70% chocolate, chopped
- 175g unsalted butter, cubed
- 3 large eggs
- 200g light muscovado sugar
- 120g plain flour
- 2 tbls cocoa powder
- 1 tsp vanilla extract
- pinch of salt
- 180g smooth peanut butter
- 50g caster sugar
- 1 tbls plain flour
- 5 tbls milk
- Handful of roasted peanuts
- Handful chocolate peanut butter swirls (optional)
- Preheat the oven to 180 C. Line a 20 X 25 cm (or similar size) tin with tinfoil. Melt the chocolate and butter together gently in a bowl over a pot of simmering water or in the microwave. Set aside to cool slightly.
- Beat the eggs in a large mixing bowl until blended. Add the sugar and vanilla and beat with an electric whisk until thick and moussey.
- Stir the chocolate into the egg mixture then sift over the flour, cocoa powder and pinch of salt. Fold in until completely combined and pour into the prepared tin.
- Meanwhile mix all the ingredients for the peanut butter swirl in a bowl adding the milk gradually to make it easier to combine. Drop teaspoonfuls of this mixture over the brownie batter and use a skewer or the end of the teaspoon to swirl the two mixtures. Scatter the peanuts over the top and the chocolate peanut butter chips if using.
- Bake for 30 minutes or until there is only a slight wobble in the middle. Start checking at 25 minutes. Leave to cool before cutting. Will keep for about 5 days.
Makes a maximum of 16 brownies. Or maybe 9.