Friday, May 20, 2011

Bliss in a swiss roll tin...

Chocolate and Peanut Butter Brownie

180g butter
150g dark chocolate
1 3/4 cup sugar
4 eggs
3/4 cup flour
2 tbsp self-raising flour
1 tsp vanilla essence
1/3 cup cocoa
50g extra dark chocolate
3 tbsp crunchy peanut butter

Line (why do they always suggest greasing as well? I never do) a swiss roll tin.
Melt together butter and 150g chocolate.
In a bowl lightly beat the eggs then add sugar, vanilla ess, flour and cocoa.
When the butter and chocolate mixture has melted allow it to cool slightly before adding to the other mixture. If you don't, it does strange frothy, early cooking things. Trust me.
Stir together then add remaining chocolate bits.
Place in tin.
Soften the peanut butter then with a spoon blob it on top of the brownie.
Using either a sharp knife or skewer swirl the peanut butter so that it creates a marble effect on top.
Bake at 160 degrees until just set - 40 minutes or so.

That is all. Happy calories...

1 comment:

  1. Oh, and no pretty pictures, I'm sorry. Salivated over and devoured before I thought of it.