Easter Chocolate and Peanut Butter Swirl Brownies

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Wow it’s been a while since I did a blog update. I’ve been busy working on my forthcoming book “Bake It Great” and time just flies by!

I’ve also set up a new public Facebook page which i’ll keep updated with news and recipes, so feel free to bob over there and give it a LIKE if you like what you see :)

https://www.facebook.com/luisthebaker

Anyway, normal service will now resume and i’ll put up some new recipes on my blog for you all to try.

So with Easter less than a week away here’s a really easy recipe for some chocolate and peanut butter brownies decorated with mini eggs. They will keep for about 4 days in an airtight container so you can make them in advance of the busy weekend ahead. If you don’t like peanut butter or have a nut allergy, just leave it out, they will be just as delicious.

I made these in a lined loose bottom tin measuring 30cm x 20cm.

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Ingredients:

  • 200g plain chocolate
  • 175g unsalted butter
  • 100g caster sugar
  • 50g light brown muscavado sugar
  • 3 medium eggs
  • 85g plain flour
  • 2 tbsp cocoa powder
  • 1/2 tsp fine salt
  • 1 tsp baking powder
  • 100g milk chocolate chips
  • 150g smooth peanut butter

For the decoration:

  • 70g plain chocolate
  • 24 mini eggs

Preheat your oven to 160c fan/180c. Place the chocolate and butter in a large bowl over a pan of barely simmering water. Let it all melt together. Line your tin while that is happening.

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Once the chocolate and butter has melted give it a good stir so you end up with a smooth glossy mixture. Take off the heat and stir in the sugars. Leave on one side to cool slightly for a few minutes.

Crack the eggs into a small bowl and give them a good mix up.

Place the flour, cocoa powder, salt and baking powder in a bowl and give them a mix up.

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Place the peanut butter in a bowl and warm it slightly in a microwave to make it runny.

Pour the eggs into the chocolate mixture and whisk it for about 30 seconds until well mixed.

Add the half the flour mixture and stir until incorporated, then add the remainder. Stir well until you have a smooth, thick glossy mixture.

Add the chocolate chips and stir again to evenly distribute.

Pour the mixture into the prepared tin and using a spatula level it out evenly.

Using a teaspoon dribble the peanut butter over the chocolate mixture. Take a skewer or cocktail stick and give it a very brief swirl.

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Bake for 20 minutes in the centre of the oven (the top should be crisp but feel soft underneath), then turn the oven off and leave for a further 3 minutes before removing.

Let the brownie cool completely in the tin.

Place the brownie slab on a cutting board and using a sharp smooth knife cut it into 24 equal sized squares.

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Melt the 70g plain chocolate in a small bowl in a microwave and place in a piping bag ideally fitted with a 1mm plain round nozzle.

Pipe a drizzle over each brownie square then pipe a small quantity in the centre to support a mini egg. Place a mini egg on the centre and leave to set.

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Will keep for up to 4 days in an airtight container…..if they last that long!! ;)