These super fudgy and dense brownies are gooey, moist and intensely chocolaty on the inside. Swirled and topped with nutty crunchy homemade peanut butter. Surely the BEST ever!!!
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How to make fudgy brownies?
Changing the proportions of the ingredients can make a great difference in the texture of the brownie. To get a fudgy brownie that is moist, dense and intensely chocolaty inside, the amount of flour used in the recipe is lesser as compared to cakey brownies. The more flour the more cakey they will be.
Also, the key is to check the brownies for doneness a little before the recipe says to. The centre should feel like just set. When inserting a tooth pick to check, look for slight dense batter sticking and not runny. “When in doubt,” says Cindy Mitchell, “lean toward underdone rather than overdone.”
How to store brownies?
Brownies can be stored at room temperature for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.
Peanut Butter Swirl Brownies
Course: Dessert16
servings15
minutes25
minutesThese super fudgy and dense brownies are gooey, moist and intensely chocolaty on the inside. Swirled and topped with nutty crunchy homemade peanut butter. Surely the BEST ever!!!
Ingredients
140g Unsalted Butter
140g Semi-Sweet Chocolate
280g Caster Sugar
90g Brown Sugar
3 Eggs
1 tsp Vanilla extract
1 tsp Salt
150g All-purpose Flour
50g Cocoa Powder
½ tsp Instant coffee + 1 tbsp hot water or 3 tbsp fresh brewed coffee (Optional)
75g Homemade Peanut Butter
Directions
- Preheat the oven to 176 degrees Celsius / 350 degrees Fahrenheit for a fan oven and 185 C / 365 F for a conventional oven.
- In a heatproof bowl, melt the chocolate and butter in a microwave at 30 sec bursts, stirring in between each burst.
- Once the chocolate is melted and is still hot, add in the Castor sugar and brown sugar and whisk vigorously until combined.
- Allow the chocolate mixture to cool, until barely warm. Whisk in the eggs one by one, until well combined.
- Sieve the flour, cocoa powder and salt. Fold it into the batter in 3 batches till all the flour is combined well.
- Add in the coffee and water mixture and mix well.
- Take a rectangular baking pan and line it with parchment paper leaving a little extra bit on both sides for ease to remove from the pan after baking.
- Pour in the brownie mixture into the pan and smoothen it out. Now, add spoonfulls of the peanut butter to the brownie batter and swirl using a skewer or knife.
- Bake in the preheated oven for 22-25 mins.
- Remove from the pan once cool and cut.
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