Peanut Brownies

Method

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1. Heat the oven to 175°C / 350°F. Grease a 20 cm square tin and line it with parchment paper.

   Mark done

2. Melt the butter and chocolate together in a saucepan over low heat for 4 minutes, stirring, until smooth. Take off the heat and cool for 5 minutes.

   Mark done Start 4 min timer

3. Whisk the sugar, eggs and vanilla together for 3 minutes, until thick and pale and a ribbon of it stays on the surface for a moment when the whisk is lifted. Whisk in the chocolate mixture.

   Mark done Start 3 min timer

4. Sift in the flour, cocoa and salt and fold until just combined. Fold in 50 g of the peanuts.

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5. Pour the batter into the tin and level it. Warm the peanut butter for 15 seconds in the microwave until pourable, dollop it over the batter and drag a knife through it to swirl. Scatter the remaining 30 g of peanuts on top.

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6. Bake for 28 to 30 minutes, until the top is set and cracked at the edges and a skewer in the centre comes out with moist crumbs. Cool in the tin for at least 1 hour, then lift out and cut into 16 squares.

   Mark done Start 28 min timer

Chef’s Tips

• Whisk the eggs and sugar until thick and pale. This makes the thin, shiny, crackled crust.
• Take the brownies out while a skewer still shows moist crumbs. They keep cooking in the hot tin, and an overbaked brownie is dry and cakey.
• Wait until they are cold to cut them. Warm brownies are too soft and smear the knife.

Pairing Suggestions

• Vanilla ice cream
• A glass of cold milk
• A flat white

Storage & Reheating

Keep in an airtight container up to 4 days. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.