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Blackberry and peanut butter swirl brownies


Makes: 16
timePrep time: 20 mins
timeTotal time:
Blackberry and peanut butter swirl brownies
Recipe photograph by Kris Kirkham

Blackberry and peanut butter swirl brownies

Say hello to our ultimate autumnal traybake - blackberry brownies!

Makes: 16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
336Kcal
Fat
17gr
Saturates
9gr
Carbs
38gr
Sugars
33gr
Fibre
2gr
Protein
6gr
Salt
0.3gr

Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes

Ingredients

For the peanut butter batter
  • 100g crunchy peanut butter
  • 75g caster sugar
  • 1 medium egg
For the brownies
  • 150g unsalted butter, plus extra for greasing
  • 300g caster sugar
  • 250g dark chocolate, at least 70% cocoa solids, chopped
  • 4 medium eggs
  • 100g plain flour
  • ½ tsp fine sea salt
  • 150g sweet blackberries

Step by step

Get ahead
The brownies keep for up to 5 days in the fridge, or can be frozen
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square cake tin.
  2. Make the peanut butter batter. Whisk the peanut butter, sugar and egg together in a bowl until combined (it will be quite thick).
  3. For the brownies, put the butter and caster sugar in a saucepan. Cook over a medium low heat, stirring, until melted together and smooth. Remove from the heat and stir in the chopped chocolate until it has melted. Pour into a mixing bowl and cool briefly, then mix in the eggs. one at a time. Add the flour and salt and stir until just combined. Fold in two-thirds of the blackberries, saving the rest for the topping.
  4. Put the brownie batter in the tin, then dollop over big spoonfuls of the peanut butter batter. Use a knife or skewer to swirl the peanut and chocolate batters together. Gently push the remaining blackberries into the top of the batter.
  5. Bake for 45-50 minutes; the brownies should be slightly squidgy in the centre. Let cool completely before cutting into squares.

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