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THE LIGHTHOUSE |
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you are here: Recipes | Peanut butter swirl chocolate brownies |
Peanut butter swirl chocolate brownies
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Nigella adds it to hummus. Angelina craved it while pregnant. Florence Fabricant described it as the 'pâté of childhood'. Whether you're a purist and opt for the smooth, velvety type or show more of your wild side by dabbling in the decadent crunchy kind, peanut butter is best enjoyed with reckless, childish abandon – and only a spoon, of course!
Peanut butter swirl chocolate brownies Recipes and styling Katelyn Williams Photos Angie Lázaro Food Assistant Simon Orviss
(makes 24)
250g butter 450g dark chocolate 3 eggs 25ml instant coffee 1T vanilla extract 280ml sugar 210g dark chocolate chips 310ml cake flour ½T baking powder pinch of salt 90ml smooth peanut butter
Butter and flour a 30x20cm cake tin. Melt together the butter and chocolate. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar and chocolate chips. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. Sift together the flour, baking powder and salt. Add to the cooled chocolate mixture. Pour into the prepared tin. Drop spoonfuls of the peanut butter over the top of the chocolate mixture and, using a knife, swirl it through the chocolate mixture. Bake at 180°C for 30-35 minutes. Allow to cool thoroughly and cut into large squares.
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WEDDING INSPIRATION |
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