Brownies Isi Selai Kacang

Langkah-langkah

1. Save 2 tbsp peanut butter for swirling, warm to loosen then freeze rest in lined pan. Melt butter and chocolate, mix in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, cover with remaining batter, swirl through warmed reserved peanut butter. Bake 32 min at 180°C/350°F (160°C fan). Cool 1 hr on counter, 3 hrs+ in fridge, cut.

2. Line pan - Grease a 20cm/8" square pan with butter then line with baking paper (parchment).

3. Frozen peanut butter slab - Set aside 2 tablespoons of the peanut butter for the swirls. Warm the remaining peanut butter in the microwave to loosen (~30 sec on high), then pour into the pan. Spread evenly, sprinkle with half the sea salt flakes. Freeze for 2 - 3 hours until it's so firm you can pick it up. Lift out of pan using the paper, then put it back in the freezer on the paper while you make the batter (it softens quickly).

4. Line pan again with baking paper, with overhang so you can lift the brownie out.

5. Preheat oven to 180°C/350°F (160°C fan forced).

6. Melt - Place butter and chocolate in a heatproof bowl. Microwave in 30 second bursts, stirring in between (takes me 1m 30 sec) until melted and smooth. Stir to combine.

7. Batter - Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt. Stir until smooth.

8. Stuff - Pour half the batter into the pan. Top with frozen peanut butter slab, spread with remaining batter.

9. Swirl - Randomly dollop/drizzle the 2 tbsp peanut butter across the surface. Use a butter knife or teaspoon to make random swirls, make grooves if needed to reveal brownie batter - Note 3 for tips!

10. Bake for 32 minutes. The middle will still jiggle (it sets when cool) but the edges should be firmish.

11. Set - Cool in the pan on the counter for an hour, then refrigerate for at least 3 hours to let it properly set, else the peanut butter will ooze out when cutting. Cut into 16 squares. Let it come to room temperature for 15 minutes+ then devour! Store in an airtight container in a cool, dry place.