Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups (20oz/565g) sugar
- 1/2 cup (4floz/115ml) water
- 2/3 cup (4oz/115g) bittersweet chocolate, (roughly chopped)
- 4 large eggs*
- 1 cup (8floz/225ml) flavorless oil
- 2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2oz/213g) all-purpose flour
- 2/3 cup (2 2/3oz/76g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (6oz/170g) peanut butter, (smooth)
- 1/3 cup (1 1/2oz/43g) peanuts, (chopped )
Instruction
- Preheat the oven to 350°F (180°C). Butter and line an 8x8 - inch square cake pan, which is what I used for a deep brownie. This is a big batter. You can also bake this in a 13x9-inch pan too, but the time will change to 40 minutes- judge it to keep the jiggle!
- In a medium microwavable bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.
- Into the cooled chocolate mixture whisk in the oil, eggs, and vanilla.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients into the wet ingredients and mix until just combined, do not over mix.
- Into the batter swirl in 1/2 cup of peanut butter leaving big streaks throughout.
- Pour the batter into your prepared cake pan and finish by swirling in the remaining 1/4 cup of peanut butter on top and scattering over the chopped peanuts.
- Bake for roughly 55-65 minutes. Always bake brownies a little under so that they remain fudgy on the inside.
- Once baked allow to cool in the pan for 30 minutes before cutting them. Enjoy warm with vanilla ice-cream.
- Cover and store at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.
