Made and cooked in the frying – no bowl needed. Brownies need to be gooey inside so be brave
and take them out of the oven when the middle still looks soft as the brownies
will continue cooking for a while once out of the oven.
Serves 6-8
115 g unsalted butter, cut into small cubes
125 g dark 70% cocoa chocolate, finely chopped
1-2 tsp milk
170 g caster sugar
2 large eggs
1 tsp vanilla bean paste
90 g plain flour
½ tsp salt
2 tbsp peanut butter
Preheat the oven to 180c/160c fan/gas 4.
Melt the butter in a 24 cm (9.5in) non-stick deep
ovenproof frying pan. Remove the pan from
the heat and add the chocolate. Set the
pan aside and leave the butter and chocolate mixture to sit for 5 minutes, and
then stir to evenly combine. The chocolate
should be melted and the mixture be smooth.
Add the sugar and whisk to combine. Whisk in the eggs, one at a time. Add the vanilla bean paste and whisk vigorously
for about 1 minutes. Stir in the flour
and salt, using a plastic spatula to clean the edges of pan.
Mix the peanut butter in its jar to loosen and soften slightly. Spoon dollops of peanut butter all over the
top. Using a knife, gently swirl into
the batter.
Bake for 25-30 minutes, or until the edges look firm and
baked, the centre should be moist but not gooey. Do not overcook.
Leave to cool completely in the pan before cutting into
squares.
ONE PAN 100 BRILLIANT MEALS Mari Mererid Williams
Made a Chocolate and Raspberry Brownie
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