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These are extremely easy to make and make for easy packing in kids lunch boxes, and are yummy afternoons pick me ups. I always bake several batches and leave them in storage containers for several days in a cool place.

 

Servings: 12

Ingredients

  • 225g crunchy peanut butter
  • 200g bar dark chocolate, broken into pieces
  • 280g soft light brown sugar
  • 3 medium eggs
  • 100g self-raising flour

Method

  1. Heat oven to 180oC/gas 4.
  2. Line a 20cm square baking tin with baking paper and put aside 50g each of the peanut butter and chocolate.
  3. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one.
  4. Stir in the flour and scrape into the tin.
  5. Melt reserved peanut butter in a pan until runny, and drizzle over the brownie.
  6. Bake for 30-35 minutes until it has a crust, but the middle still seems slightly uncooked.
  7. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

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