Peanut butter and chocolate brownies
With Tamara Jane
Time: 1 hr
Melted butter, to grease
150g dark chocolate, coarsely chopped
100g butter, chopped
215g (1 cup) caster sugar
75g (1/2 cup) plain flour
2 Tbsp cocoa powder
200g (3/4 cup) crunchy peanut butter
Preheat oven to 160C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.
(TX: 25 August 2011)