But there are yet to be peanut butter swirled brownies.
As soon as I realised this, the situation had to be rectified. Immediately.
So here we have them. I took an old favourite, very easy to whip together, fudgy, ultimate-type brownie recipe, swirled in fat spoonfuls of peanut butter, under baked them every so slightly, and BOOM. We have these bad boys.
I cut them up, store them in the freezer and eat them super cold, chewy and half-frozen.
- 350g unsalted butter, cubed (12½ oz, approx. 1⅓ cups)
- 400g dark chocolate (14 oz, approx. 2 cups)
- 1 tsp instant coffee/espresso powder
- 300g eggs (11 oz, approx. 6 extra large eggs)
- 300g caster (superfine) sugar (11 oz, approx. 1⅓ cups)
- 1 tsp salt
- 1 tsp vanilla
- 100g plain flour (3½ oz, ⅔ cup)
- 140g peanut butter, softened a little (5 oz, ½ cup)
- Preheat the oven to 180 C (350 F) and line an 9 x 13 inch pan with baking paper.
- Melt the butter, chocolate and coffee together in a bowl set over a pot of simmering water until smooth and combined. Set aside to cool.
- In a medium bowl, mix together the eggs, sugar, salt and vanilla. Do not whisk. You don’t want to aerate the batter.
- Mix the chocolate into the egg mixture. Add the flour and stir until just incorporated.
- Pour the batter into the prepared pan. Drop spoonfuls of peanut butter around the batter, and use a knife to swirl it in.
- Bake for about 25 - 30 minutes, until a skewer comes out with some wet crumbs. For the ultimate fudgy brownie, I would err on the side of under baking.
- Chill completely before cutting. Makes 28 small brownies.
- Happy baking!