Ingredients
The following ingredients have 12 Servings
- 250g unsalted butter, plus more for the tin
- (about 50% cocoa content) 250g dark chocolate, broken into chunks
- 4 large eggs
- 400g golden caster sugar
- 30g cocoa powder
- 125g ground almonds
- 125g smooth peanut butter
- to serve salted caramel sauce
- to serve vanilla or peanut butter ice cream
Instruction
- Heat the oven to 180C/fan 160C/gas 4. Melt the butter in a heatproof bowl over a pan of just simmering water. Once melted, add the chocolate and mix until the chocolate has just melted. Remove from the heat and allow to cool a little.
- Beat the eggs and sugar together with an electric whisk in a large bowl until light and fluffy, then fold in the cocoa and almonds, followed by the melted butter and chocolate mix.
- Pour into a buttered and baking-paper lined 20cm square and 6cm deep baking tin. Dollop on then swirl in spoonfuls of the peanut butter, marbling it into the batter.
- Bake for 50 minutes – 1 hour until the brownie is just coming away from the sides of the tin, but still has a slight wobble in the middle. Cool for 30 minutes then cut into squares and serve with a drizzle of caramel sauce and a spoonful of ice cream.
