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you are here: Recipes | Peanut butter swirl chocolate brownies

Peanut butter swirl chocolate brownies

Top Billing recipe for peanutbutter brownies

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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