Chocolate peanut butter brownie recipe

 

Popular in America since the first half of the 20th century, this dense chocolate cake is slightly under-baked and cut into individual servings. This decadent version pays homage to the American love of peanut butter, which is swirled through the base and added as a topping.

Ingredients

200g dark chocolate, chopped
200g unsalted butter, chopped, at room temperature
4 eggs, lightly beaten
295g (1⅓ cups) caster sugar
100g (⅔ cup) plain flour
Melted chocolate and ice-cream, to serve

Peanut butter mixture
500g peanut butter
100g unsalted butter
55g (⅓ cup) icing sugar

Preparation

Preheat oven to 180°C. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate and butter in a small heatproof bowl, place over pan and stir until chocolate is melted (don’t let the bowl touch the water). Allow to cool slightly.

Meanwhile, whisk eggs and sugar for 4 minutes or until thick and pale. Stir in chocolate mixture, flour and ½ tsp salt. Pour mixture into a greased, lined, deep 20cm square cake pan. Set aside to slightly thicken.

Meanwhile, to make peanut butter mixture, heat all the ingredients in a saucepan over medium heat for 45 seconds or until just starting to soften. Stir to combine. Reserve one-third of the mixture to serve. Drop spoonfuls of remaining peanut butter mixture into chocolate mixture and lightly swirl with a skewer or knife. Bake for 1 hour or until just firm to the touch. Cool for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.

Cut into squares and serve topped with warmed reserved peanut butter mixture and melted chocolate, with ice-cream on the side. Store in an airtight container in single layers separated by baking paper for up to 1 week.