Blackberry & Peanut Butter Swirl Brownies

Say hello to our ultimate autumnal traybake - blackberry brownies!

Makes 16 | prep 20 mins | total time 1 hr 15 mins, plus cooling 

For the peanut butter batter: 
  • 100g crunchy peanut butter 
  • 75g caster sugar 
  • 1 medium egg 
For the brownies: 
  • 150g unsalted butter, plus extra for greasing 
  • 300g caster sugar 
  • 250g dark chocolate, at least 70% cocoa solids, chopped 
  • 4 medium eggs 
  • 100g plain flour 
  • ½ tsp fine sea salt 
  • 150g sweet blackberries
Step by Step: 
1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square cake tin. 
2. Make the peanut butter batter. Whisk the peanut butter, sugar and egg together in a bowl until combined (it will be quite thick). 
3. For the brownies, put the butter and caster sugar in a saucepan. Cook over a medium low heat, stirring, until melted together and smooth. Remove from the heat and stir in the chopped chocolate until it has melted. Pour into a mixing bowl and cool briefly, then mix in the eggs. one at a time. Add the flour and salt and stir until just combined. Fold in two-thirds of the blackberries, saving the rest for the topping. 
4. Put the brownie batter in the tin, then dollop over big spoonfuls of the peanut butter batter. Use a knife or skewer to swirl the peanut and chocolate batters together. Gently push the remaining blackberries into the top of the batter. 
5. Bake for 45-50 minutes; the brownies should be slightly squidgy in the centre. Let cool completely before cutting into squares.

 *Get ahead: The brownies keep for up to 5 days in the fridge, or can be frozen

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