Moist brownies with peanut butter from Waldo
Ingredients for 12 people
Ingredients · Servings 12
- 5 eggs
- 250 g brown sugar
- 75 g butter
- 150 g flour
- 75+150 g peanut butter
- 100 g dark chocolate
- 150+150 g milk chocolate
Method · 30 min
- Preheat the oven to 180 degrees Celsius (fan-assisted).
- Heat the dark chocolate, 150 g milk chocolate, 75 g peanut butter, and the butter in a bain-marie (in a bowl over a pan of boiling water) until melted. Then let it cool slightly.
- Beat the eggs together with the caster sugar. Ensure that the color changes just slightly. Too airy is not good, as the end result will be more like cake than a delicious, moist brownie.
- Fold the melted chocolate into the eggs.
- Add the flour and keep stirring until well mixed.
- Chop the remaining milk chocolate into pieces and add them to the batter.
- Take a small portion of the total batter (approximately 150 g). Mix the remaining 150 grams of peanut butter into it.
- Pour the remaining batter onto a baking sheet lined with parchment paper and swirl the peanut butter mixture through the brownie. Do this by drawing lines through the batter with a knife.
- Bake the moist brownie in the oven for 20 minutes. After cooling, place the brownie in the refrigerator and cut it into nice pieces the next day.
pieces
- Preheat the oven to 180 degrees Celsius (fan-assisted).
- Heat the dark chocolate, 150 g milk chocolate, 75 g peanut butter, and the butter in a bain-marie (in a bowl over a pan of boiling water) until melted. Then let it cool slightly.
- Beat the eggs together with the caster sugar. Ensure that the color changes just slightly. Too airy is not good, as the end result will be more like cake than a delicious, moist brownie.
- Fold the melted chocolate into the eggs.
- Add the flour and keep stirring until well mixed.
- Chop the remaining milk chocolate into pieces and add them to the batter.
- Take a small portion of the total batter (approximately 150 g). Mix the remaining 150 grams of peanut butter into it.
- Pour the remaining batter onto a baking sheet lined with parchment paper and swirl the peanut butter mixture through the brownie. Do this by drawing lines through the batter with a knife.
- Bake the moist brownie in the oven for 20 minutes. After cooling, place the brownie in the refrigerator and cut it into nice pieces the next day.
