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Peanut butter and raspberry jam brownies
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200g unsalted butter, plus extra for greasing
200g dark chocolate (we like around 60% cocoa solids)
250g dark brown soft sugar
30g ground almonds
1 tbsp cornflour (or plain flour)
40g cocoa powder
70g smooth peanut butter
50g raspberry jam
1. Preheat the oven to 190°C, gas mark 5. Lightly butter and line a 23cm square tin with parchment. Melt the butter and chocolate together in a bowl set over a pan of gently simmering water, until very smooth. Take off the heat, add the sugar and, using a whisk (not an electric one, as you don’t want to over-whip this), mix really well to dissolve all the sugar. Don’t let the mixture become too fluffy.
2. Add the eggs one at a time, whisking after each addition to combine. Mix together the almonds, cornflour, cocoa powder and a pinch of salt, then add to the chocolate mixture. Fold together until everything is combined and smooth. Transfer to the lined baking tin and smooth the top to flatten.
3. Warm the peanut butter very slightly (either for a few seconds in the microwave or in a small bowl set over a bowl of hot water). Once it is a little softer, dollop 9 blobs of peanut butter in a grid (as if playing noughts and crosses). Then top each dollop with 1 tsp jam – if you want to create a pattern, use the tip of a knife or a toothpick to swirl them together. Put the baking tin in the centre of the oven and bake for 25 minutes, until the brownies have formed a crust. Cool completely in the tin before removing and cutting into 9 pieces.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per brownie 2267kJ
This recipe was first published in February 2018.