Monday, 16 May 2011

Choc-Peanut Butter Brownies

180g unsalted butter, chopped
150g dark chocolate, chopped
1 3/4 cups caster sugar
4 eggs, lightly beaten
1 tspn vanilla essence
3/4 cup plain flour
2 tabs self-raising flour
1/3 cup cocoa powder
50g dark chocolate, chopped, extra
1/3 cup crunchy peanut butter, melted

  1. Preheat oven to 160' Celsius.  Grease and line a 20cm x 30cm lamington pan, line with baking paper.
  2. Combine butter and chocolate in medium saucepan, stir over low heat until smooth.  Remove from heat and stir in sugar, eggs and essence, then sifted flours and cocoa.  Add extra chocolate and mix.
  3. Pour mixture into prepared pan.  Drizzle melted peanut butter over top of mixture then swirl through chocolate with a knife.
  4. Bake in oven for about 50 minutes or until firm.  Cool in pan.
Peanut butter can be substituted for Nutella or raspberry jam if preferred.

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