Chocolate Brownies
with Peanut Butter Swirl
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Chocolate Chips
(Contains Soya May contain Milk)
90
Unsalted Butter
150
Caster Sugar
75
Plain Flour
(Contains Cereals containing gluten)
60
Peanut Butter
(Contains Peanut May contain Nuts)
1
Bamboo Skewers
Not included in your delivery
2
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 160°C/160°C (fan). Line a baking tray (approx.17cm x 25cm) with baking paper. Put a small saucepan of water on to boil. Pop the chocolate into a heatproof bowl. Cut the butter into small chunks and add it to the bowl with the chocolate. When boiling, reduce the heat slightly to a gentle simmer and set your bowl of chocolate and butter over the pan (be careful not to let the bottom of the bowl touch the water underneath). Leave until melted, 4-5 mins, stirring occasionally. Remove from the heat.
In the meantime, add the sugar and eggs to a medium bowl with a pinch of salt. Whisk or mix really well until the the eggs go pale and fluffy. Carefully fold the flour in with a large spoon. Lastly, gently fold in your slightly-cooled melted chocolate mixture until completely combined. Pour the mixture into your baking tray and spread it out so that it evenly covers the base. Dollop small spoonfuls of peanut butter all over the top of the brownie mix and use your skewer to swirl it around. Wash your skewer.
Bake your brownie on the middle shelf of your oven until the top is cracked and the middle is just set, 17-25 mins. To check it is cooked, insert the skewer into the centre - it shouldn't come out with any raw batter on it, a few crumbs is okay. TIP: The time taken depends on your oven and the size of your tray, keep an eye on it! Once cooked, remove from your oven and pop the tin onto a cooling rack. Leave until completely cooled, then cut into squares. Devour straight away or store in an airtight container. They will last for 4 or 5 days. Enjoy!
