November 12, 2017
Desserts, Cookies, Slice and Bake,
Dairy, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Christmas, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Electric Mixer, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Flour, Chocolate, Kosher Dairy more
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"From our weekday newspaper The West Australian. Times are estimated. I have put it down as 12 for a serving size but how many depends on what size brownie you want small, large or something in between."
Preheat oven to 165C.
Line a 20cm x 30cm slice tin with baking paper.
In a clean bowl over a saucepan of boiling water melt butter and chocolate together making sure that bowl does not come in contact with the water.
Once melted remove from heat and whisk in sugar followed by the eggs and vanilla bean seeds and then add flour and cocoa, mixing until combined and then pour into prepared tin and set aside.
To make peanut butter lay - in a clean bowl, with electric mixer, cream together cream cheese, crunchy peanut butter and caster sugar for 3 minutes and then beat in cream and egg, mixing until just combined and then pour peanut butter mix evenly over brownie mix, then using either the end of a spoon or your finger, randomly swell mixes together.
It is up to you how mixed in you want it to be - go lightly or go crazy.
Pop into the oven and bake for 40 minutes until it is just a little wobbly.
Remove from oven and allow to cool completely before drizzling with melted chocolate and then pop into the fridge for a couple of hours before cutting to serve.
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