Name: Peanut butter and jam brownie
Cook time: 55 min
Total time: 55 min
Ingredients: 155 gram unsalted butter, chopped coarsely; 360 gram dark eating (semi-sweet) chocolate, chopped coarsely; 3 eggs; 3/4 cup (110g) plain (all-purpose) flour; 1/2 cup (120g) sour cream; 1/2 cup (120g) raspberry jam, warmed, strained; Peanut butter filling; 1/3 cup (95g) smooth peanut butter; 45 gram unsalted butter, melted; 1/4 cup (40g) icing sugar

Ingredients

155 gram unsalted butter, chopped coarsely

360 gram dark eating (semi-sweet) chocolate, chopped coarsely

3 eggs

3/4 cup (110g) plain (all-purpose) flour

1/2 cup (120g) sour cream

1/2 cup (120g) raspberry jam, warmed, strained

Peanut butter filling

1/3 cup (95g) smooth peanut butter

45 gram unsalted butter, melted

1/4 cup (40g) icing sugar

Method

1.Preheat oven to 160°C/325°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides

2.Stir butter and chocolate in medium saucepan over low heat until smooth. Remove from heat; stir in sugar, then eggs, sifted flour and sour cream. Spread mixture into pan

3.To make peanut butter filling, combine all ingredients in small bowl.

4.Drop alternate rounded teaspoons of peanut butter filling and jam onto brownie mixture; swirl together using a skewer

5.Bake about 40 minutes. Cool brownie in pan before cutting

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Ingredients

Method

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