Peanut butter and jelly brownies
Ingredients
- 200 g/7oz butter
- 200 g/7oz dark chocolate
- 200 g/7oz brown soft sugar
- 3 eggs beaten
- 30 g/1oz ground almonds
- 1 tbsp cornflour
- 20 g/¾oz beetroot powder you can omit this if you don't have any
- 40 g/1½oz cocoa powder
- 75 g/2½oz peanut butter smooth or crunchy
- 50 g/1¾oz fruit jelly raspberry or mixed berry are lovely
Instructions
- Preheat the oven to 190°C/375ºF/Gas mark 5
- Line a 23cm/9" square baking tin with parchment paper
- In a large, heat-proof mixing bowl, melt the butter and chocolate over a pan of just simmering water, stirring until melted and combined. Don't allow the bottom of the bowl to come into contact with the hot water
- Remove from the heat and gently stir in the sugar until dissolved
- Slowly add the whisked eggs to the butter & chocolate mixture, stirring all the while
- In a medium sized mixing bowl, combine the ground almonds, cornflour, beetroot powder and cocoa
- Add to the chocolate mixture, folding together until evenly combined and smooth
- Pour the mixture into the to the lined baking tin using the back of a spoon to even it out and get it into the corners
- Separately, in a couple of heat/microwave-proof ramekins, gently warm the peanut butter and jelly (either for a few seconds in the microwave or in a small bowl set over a bowl of hot water). Add a few drops of vegetable oil to the peanut butter or water to the jelly if the consistency is too thick to pour
- Use a skewer to swirl the peanut butter and jelly through the chocolate mixture
- Bake in the centre of the oven for 25-30 minutes or until the brownies have begun to form a crust around the edges. The middle should still be squidgy
- Allow to cool completely, still in its tin, on a wire rack before lifting out and slicing into squares
