Peanut Butter Brownie

20
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (135.5 g)
  • Calories 487.8
  • Total Fat - 34.9 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 242.1 mg
  • Sodium - 4634 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 27.2 g
  • Protein - 8.6 g
  • Calcium - 52.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C (350F).

Step 2

Place the peanut butter in a small saucepan over low heat and cook until warmed through and then set aside.

Step 3

Place the butter and both chocolates in a medium saucepan over low heat and stir until melted and smooth and then remove from heat and set aside.

Step 4

Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to combine and then add the egg mixture to the chocolate mixture and stir until combined and then add the flour and stir until well combined.

Step 5

Pour half the brownie mixture into a lightly greased 20c x 30cm slice tin lined with non-stick baking paper and place in the freezer for 5 minutes to firm slightly and then pour over the peanut butter and spread evenly.

Step 6

Top with the remaining brownie mixture and cook for 35 to 40 minutes or slightly fudgy when tested with a skewer.

Step 7

Set aside in the tin to cool completely before cutting into squares to serve.

Tips & Variations


No special items needed.

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