Peanut butter and chocolate swirl brownies

These tasty treats are definitely a great option when it comes to choosing what to bake next.

This is a fairly simple recipe that’s perfect for bringing the grandkids into the kitchen to help out. They’ll also go absolutely crazy for the delicious end product that mixes the sweet chocolate flavour with the nutty peanut butter taste.

These are best served fresh and still warm from the oven but can stay in an airtight container for about a week. You can also freeze them to be enjoyed later on! Don’t forget to pair each warm brownie with a generous scoop of vanilla ice cream for an even better treat for your sweet tooth!

Ingredients

• 160g dark chocolate, broken into pieces
• 4 eggs
• 100g (1/2 cup) brown sugar
• 120g (1/2 cup) macadamia oil
• 1 teaspoon pure vanilla extract
• 160g (1 1/3 cups) almond meal
• 60g (2 tablespoons) natural peanut butter, warmed

Method

1. Preheat oven to 180C. Grease and line a square 20cm cake pan with baking paper. Melt chocolate in a heavy-based saucepan on the stovetop, stirring occasionally, until melted and smooth. Set aside.
2. Whisk eggs, sugar, oil and vanilla together in a large bowl. Pour in melted chocolate. Whisk until combined. Stir through almond meal.
3. Pour mixture into prepared pan. Drizzle warmed peanut butter over the top. Gently run skewer through drizzle to create a swirl pattern. Bake for 35 minutes or until skewer inserted into centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely. Cut into squares and serve.