Details page sections
- Ingredients
- Method
Ingredients
- 200g butter, cubed
- 200g dark chocolate, roughly chopped
- 1 cup Chelsea Dark Cane Sugar (200g)
- ½ cup Chelsea Caster Sugar (113g)
- 3 eggs
- 2 tsp vanilla extract
- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- ½ tsp salt
- 150g milk chocolate, roughly chopped
- ¾ cup smooth peanut butter (195g)
- vanilla ice cream or whipped cream, to serve
Additional tips
- If your peanut butter isn't very runny, warm it up in the microwave for a few seconds. It will make it much easier to swirl through the brownie!
- Don't have an oven-safe frying pan? This recipe can also be cooked in a similar-sized baking dish (cooking time may vary).
- Brownie is also delicious once cooled, if you have any leftovers!
Reviews
2
What did you think of this recipe?
Sandra
A yummy easy pudding.
4
Madeleine
This looks so good. Do you think you could swap out the peanut butter for almond butter?
5
Method
Preheat oven to 180ºC bake. Grease a 26cm oven-safe frying pan.
Place butter and dark chocolate in a large heavy-based saucepan. Heat on low until butter and chocolate are melted.
Remove from heat and stir in Chelsea Dark Cane Sugar and Chelsea Caster Sugar. Stir in eggs and vanilla.
Sift flour, cocoa powder and salt over the top and fold in. Fold in approximately three quarters of the milk chocolate.
Transfer to prepared skillet. Dollop with peanut butter and swirl through the brownie mixture with a knife. Sprinkle with remaining chocolate.
Bake for 30-40 minutes, until the edges are set and centre is still a little wobbly. Leave to cool for 5-10 minutes, then serve with vanilla ice cream or whipped cream.
Additional tips
- If your peanut butter isn't very runny, warm it up in the microwave for a few seconds. It will make it much easier to swirl through the brownie!
- Don't have an oven-safe frying pan? This recipe can also be cooked in a similar-sized baking dish (cooking time may vary).
- Brownie is also delicious once cooled, if you have any leftovers!
Reviews
2
What did you think of this recipe?
Sandra
A yummy easy pudding.
4
Madeleine
This looks so good. Do you think you could swap out the peanut butter for almond butter?
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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