Easy

Makes: 12

A rich and gooey brownie made even more decadent with crunchy peanut butter and a sprinkle of sea salt.

A rich and gooey brownie made even more decadent with crunchy peanut butter and a sprinkle of sea salt.

Containing: 1 Component

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Heat oven to 190°C/170°C Fan/Gas 5.

350 g

Callebaut 811
250 g

unsalted butter
80 g

cocoa powder

Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat. Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside.

400 g

golden caster sugar
6 piece(s)

large free-range egg(s)

In a large bowl, whisk together the sugar and eggs until pale and fluffy. Add the cooled chocolate mixture and fold through until smooth.

130 g

plain flour sifted

Fold in the flour until the mixture is combined. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin.

250 g

peanut butter crunchy
1/2 spoon(s)

sea salt flakes

Place small spoons of the peanut butter on the surface of the mixture and carefully swirl with a spoon or knife to create a nice pattern. Sprinkle with sea salt flakes.

Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing.