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Donna Hay's peanut butter brownies
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560g smooth peanut butter
225g unsalted butter, chopped
200g dark chocolate, chopped
200g 70% dark chocolate, chopped
220g white (granulated) sugar
175g light brown sugar
2 teaspoons vanilla extract
150g plain (all-purpose) flour, sifted
1. Preheat oven to 180°C (350°F). Line a 20cm x 30cm slice tin with non-stick baking paper. Place the peanut butter in a small saucepan over low heat. Cook for 2–3 minutes or until melted and smooth and set aside.
2. Place the butter and both the chocolates in a medium saucepan over low heat and stir until melted and smooth. Place the eggs, both the sugars and the vanilla in a large bowl and whisk to combine. Add the chocolate mixture and whisk until smooth. Add the flour and mix until well combined. Pour half the mixture into the tin. Freeze for 5 minutes to firm slightly.
3. Pour the melted peanut butter into the tin and spread evenly. Top with the remaining brownie mixture and bake for 35–40 minutes or until slightly fudgy when tested with a skewer. Allow to cool in the tin completely. Remove the brownie from the tin and slice into pieces to serve.
Tip: Keep these brownies refrigerated in an airtight container for up to 1 week.
This recipe was first published in December 2018.