Peanut Butter & Jam Brownies
A decant brownie laced with creamy peanut butter and a tart raspberry jam, such a tasty combo!
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Servings: 9 bars
Equipment
- 20x20 cm/ 8x8 inch baking pan
Ingredients
- 100 grams butter
- 80 grams chocolate roughly chopped - milk or dark chocolate
- 50 grams white sugar
- 100 grams light brown sugar or regular brown sugar
- 2 large eggs
- 30 grams cocoa powder
- 65 grams cake flour or all purpose flour
- ¼ tsp salt
- 85 grams peanut butter or nut butter of choice
- 110 grams raspberry jam Bonne Maman
Instructions
- Preheat the oven to 180℃ / 350℉. Line a baking sheet with baking paper, ensuring it folds over the edges. Secure with a steel baking clip. Note: Use the excess baking paper to lift the brownie out of the baking tin.
- In a medium bowl, add chopped chocolate and butter. Microwave, with 30 second intervals in between, until fully melted.
- Add the sugars and mix until well combined.
- Add the eggs, one at a time and mix until well combined.
- Add flour, cocoa powder and salt. Mix until there are no cocoa/flour pockets remaining. Pour into the lined baking tray and spread evenly.
- Add dollops of the peanut butter and raspberry jam on top. Using a butter knife of mini angled spatula you can swirl them together. Bake for 20-25 minutes or until the edges are slightly crispy and the center is fudgey. Note: Big confident swirls are want you want but resist overdoing it.
- Allow to cool (if you can resist) and slice into 9 equal squares. Enjoy!