PB&J Brownies

YO, where my peanut butter crew at!?!?


Ok so… first recipe blog for a while, thought I might come back with a little bit of a bang. Prepare yourselves for some of the most incredible, decadent, naughty, unctuous brownies you will ever try. Presenting, ‘peanut butter and jelly (jam)’ chocolate fudge brownies… BRB I’ll just let that sink in.

Seriously, I can’t big this recipe up enough, sorry to those out there with nut allergies, but hey ho, I’ll make up for it in my next blog.

So let’s get started.
You will need

  • A 9×9 square cake tin

For the brownie brownie

  • 55g dark chocolate – coarsely chopped
    55g milk chocolate – coarsely chopped
    170g butter
    350g caster sugar
    3 eggs
    1tbsp vanilla extract
    2tbsp cocoa powder
    1/4 tsp salt
    140g flour

 

For the topping

  • 55g peanut butter
    1tbsp butter – melted
    3tbsp icing sugar
    1tsp vanilla extract
    60g raspberry jam

 

  1. First up, preheat your oven to 170C and line the cake tin with baking paper making sure to let it hang over the sides for easy access at the end.
  2. Boil 2 inches of water in a small saucepan and place the chocolate and butter in a heatproof bowl over it making sure the bottom of the bowl does not touch the water.
  3. When melted and smooth, take the bowl off the heat and leave aside to cool slightly. Stir in the sugar, add the eggs one at a time stirring in between each addition. Add the vanilla, salt and cocoa powder then stir well.
  4. Sift in the flour and fold it into the chocolate mixture.
    Spread the mixture into your prepared tin.
  5.  Probably the most important step. Lick the bowl.
  6. In a bowl stir together the peanut butter, melted butter, icing sugar and vanilla until well combined. Dollop spoonfuls on top of the brownie and swirl them around with a knife or the back of a spoon.
  7. Place jam in a bowl beat with a spoon until smooth. Drizzle the jam over the brownie batter and swirl like you did with the peanut butter. (TIP – Keep the jam away from the edges as it will boil and bubble during cooking)
  8. Bake for about 38-43 minutes, or until the edges are slightly cracking. If you like your brownies gooey (like everyone surely right?), make sure you cook them on the lower time option.
  9. Leave the brownies to cool in the tin then lift them out and cut into squares to share, or, you know, just grab a spoon and dig in yourself.


If you are letting the brownies cool down, you can always reheat them until they are warm for about 20-30 seconds in the microwave and serve with ice cream… thank me later… first, wipe the drool from your chin k?

 

Oh before I forget! These brownies freeze VERY WELL, so if you feel you can’t finish off the whole batch in one go, then whack them in freezer for a later date.

Thanks for reading guys, more recipe blogs coming soon. If you enjoy this one give it a share with your friends and share the love of baking.

Peace ✌

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