Decadent Double Chocolate Peanut Butter Brownies

Although these may not have been the prettiest treats I've ever produced, they were absolutely delicious! So chewy and the peanut butter and chocolate just work together perfectly.

I adapted the recipe from Rachel Allen's Cake Diaries.

Double Chocolate Peanut Butter Brownies

225g dark chocolate, broken into pieces

225g butter

300g caster sugar

3 eggs, beaten

75g plain flour

1 tsp baking powder

100g white chocolate, broken into pieces

200g crunchy peanut butter

1. Preheat the oven to 180⁰C and line the base and sides of a 20cm square tin with baking paper.
2. Place chocolate and butter in a heatproof bowl and set of a saucepan of simmering water. Stir occasionally until just melted, then set aside.
3. In a separate bowl, whisk together the sugar and eggs for a few minutes until pale and light.
4. Pour in the melted chocolate and continue to whisk until thickened.
5. Sift in flour and baking powder, folding in just to combine.
6. Pour the mixture into the prepared tin then scatter over the white chocolate pieces.
7. Dot the peanut butter in heaped teaspoons across the batter, swirling them with a skewer.
8. Bake in the oven for 30-35 minutes or until soft in the centre. The cake should wobble slightly when you gently shake the tin.
9. Allow to cool completely in the tin before cutting up and serving, as the brownies tend to fall apart otherwise.

I must admit, I misread the recipe and melted the white chocolate with the dark, but they were delicious anyway!

Don't forget to follow me on Twitter @LiveDreamBake and on the Live.Dream.Bake Facebook page!