Double Chocolate & Peanut Butter Marbled Brownies
Ingredients
- 125g Montezuma milk chocolate buttons
- 160g butter/baking spread
- 200g golden caster sugar
- 2 medium eggs
- 1 tsp instant coffee
- 95g Cotswold Plain Flour
- 35g cocoa powder (preferably rich/dark)
- Pinch of salt
- 150g Montezuma white chocolate buttons
- 80g crunchy peanut butter
- 150g bag Montezuma peanut butter eggs.
- Sea salt flakes or coarse sea salt (optional)
This truly scrumptious Double Chocolate and Peanut Butter Marbled Brownies bake has been developed by The Mindfulness Baker, April Sampson, as part of our Easter recipe collaboration with Montezuma's Luxury Chocolates!
- Baker: The Mindfulness Baker – April Sampson
- Makes: 9 generous sized brownies
- Prep time: 20 minutes
- Bake time: 20 – 25 minutes
- Flours used: Cotswold Plain Flour
Method:
- Preheat the oven to 180°C. Line an 8-inch (20 cm) square baking dish with parchment paper.
- Melt the milk chocolate buttons and set aside to cool slightly but not harden.
- In a large bowl, combine the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes. The mixture should lighten in colour and become a little fluffy.
- Whisk in the slightly cooled melted chocolate, then sift in the flour, cocoa powder, and sprinkle in the salt. Mix until just combined, try not to overmix as it will adjust the texture of the final baked brownies.
- Add 1 tsp of instant coffee to a cup and add a dash of hot water, enough to dilute the coffee.
- Add this to the mix to enhance the chocolate richness. You will not be able to taste the coffee in the bake, use decaf if you prefer.
- Chop up roughly and fold in the Montezuma chocolate peanut butter eggs. You can also add more chocolate buttons, chips or chunks if you wish.
- Transfer the brownie batter to the prepared baking dish.
- Melt together the crunchy peanut butter and Montezuma white chocolate buttons until creamy. Spoon the mixture randomly on top of the brownies then swirl through the brownie batter with a skewer.
- Sprinkle with sea salt flakes, top with a few extra milk chocolate buttons.
- Bake for 20-25 minutes, depending on how gooey you like your brownies. I bake mine nearer to the 25 minute mark.
- When you remove the brownies they should have a good wiggle in the centre. If you prefer your brownies to be more stable and ‘cake’; like you can bake for 30-35 minutes.
- Allow them to cool in the tin at room temperature, be patient and don’t be tempted to try cutting them.
- Once cooled, cover with cling-film and transfer to the fridge or freezer to set completely.
- This should take at least 2 hours, more if time allows.
- Once chilled completely remove from the tin and transfer to a chopping board to portion up and enjoy!
Top Tip: Having trouble cutting brownies? Chill correctly and use a sharp knife, you can also try pouring hot water onto the knife, wiping with a tea towel then cutting for better results.
Thank you so much to The Mindfulness Baker for providing this recipe. If you’d like to see more, please visit their Instagram page here: @themindfulnessbaker.
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