High Protein Peanut Butter Swirl Brownies

12 standard portions

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Ingredients

• 250 g Butter
• 300 g Dark Chocolate (chopped into pieces)
• 200 g Light Muscovado Sugar
• 100 g Dark Muscavado Sugar
• 4 Eggs
• 175 g Plain Flour
• 250 g Peanut Butter

Method

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 20cm (8-inch) square baking tin with baking parchment.
2. Melt the butter and chocolate together in a pan over a low heat, or gently in the microwave in short bursts, stirring until smooth. Remove from heat and let it cool slightly.
3. Whisk the eggs and sugars in a large bowl until pale, light, and slightly frothy.
4. Fold the chocolate mixture into the egg and sugar mixture until fully combined.
5. Sift in the plain flour and gently fold it into the batter, taking care not to overmix. The batter should be thick and glossy.
6. Add the peanut butter in dollops and swirl it through the batter with a knife or skewer to create a marbled effect. Fold in any optional mix-ins, such as nuts, chocolate chips, or caramel.
7. Pour the batter into the prepared tin, spreading it evenly.
8. Bake in the preheated oven for 25-30 minutes, or until the edges are set but the centre is slightly underbaked for a fudgy texture. A skewer inserted into the centre should come out with a few moist crumbs.
9. Cool completely in the tin before slicing into squares. Store in the fridge or freezer for longer keeping; they're also delicious straight from the freezer.