These brownies are incredible: the perfect pick-me-up or treat for someone you love. Cook a lot - everyone will want some.
- 200 g (7 oz) crunchy peanut butter
- 3 tbsp milk
- 2 tbsp honey
- 225 g (8 oz/1½ cups) plain (all-purpose) flour, or 200 g (7 oz/2 cups) almond meal
- 1 tsp baking powder
- 90 g (3 oz/¾ cup) good-quality cocoa powder
- 100 g (3½ oz) butter, softened
- 125 ml (4 fl oz/½ cup) vegetable oil
- 345 g (12 oz/1½ cups) caster (superfine) sugar
- 165 g (6 oz/¾ cup) brown sugar
- 2 tsp natural vanilla extract
- 4 eggs
- 150 g (5½ oz/1 cup) dark chocolate chunks or chips
- ½ tsp sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180°C (350°F). Line a large baking dish with baking paper.
- Put the peanut butter, milk and honey in a small saucepan over low heat. Stir gently to combine, until the mixture becomes thick and a little darker. Turn off the heat and set aside.
- Mix the flour, baking powder and cocoa together in a bowl.
- In a large bowl, beat together the butter, vegetable oil, caster sugar and brown sugar for 2–4 minutes, or until thick and pale. Add the vanilla, then beat in the eggs one at a time, beating well after each addition. Add the flour mixture and gently stir until just combined, then fold the chocolate chips through.
- Pour the batter into the lined baking dish. Spoon the peanut butter mixture over the top, swirling it to distribute evenly. Sprinkle the sea salt flakes on top.
- Bake for 25–30 minutes, or until the batter is just set and no longer wobbly. Be careful not to overcook, to ensure the brownies have a fudgy consistency.
- Allow to cool before slicing the brownies. Best eaten fresh, with a cold glass of milk.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99