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Dessert | |
| For the brownies: 1 3/4 sticks (3/4 cup plus 2 tbsp) butter, plus extra for greasing 7 oz bittersweet chocolate, about 60% cocoa solids* 4 eggs 1 1/2 cups sugar 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 tsp salt For the topping 4 TBBSP peanut butter | |
| Grease a 9-inch square cake pan with a little butter, then line it with parchment paper. Preheat the oven to 350�F. Make the brownie base first. Melt the butter in a medium saucepan. While you wait, break the chocolate into pieces, then add them to the melted butter, and take the pan off the heat. Let the chocolate melt until smooth, stirring now and again with a spatula. Put the eggs and sugar in a large bowl. Using a whisk, beat together until frothy and a little thicker, just for 30 seconds or so. Pour the melted butter and chocolate into the eggs and whisk to combine. Put the flour, cocoa, and salt in a sieve, then sift into the bowl. Beat together using your (already chocolatey) whisk, until smooth and thick. Scoop 1/3 cup of the batter from the bowl and set aside, then scrape the rest into the prepared pan and smooth the top. Warm the peanut butter. Spoon the peanut butter over the brownie batter in the pan, then spread it into a thin layer using the back of the spoon or a spatula. Spoon the reserved brownie batter over the cheesecake topping. Drag a skewer or the tip of a knife through the peanut butter layer to create feathery swirls. Bake for 30�35 minutes, or until the brownie has risen all over and jiggles just a little in the center when you gently shake the pan. This is vital for a fudgy result. Let cool completely in the pan, then cut into squares. They�ll keep in an airtight container for several days. | |
Unrated | |
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