Blackberry and peanut butter swirl brownies
Makes: 16
![Blackberry and peanut butter swirl brownies](/uploads/media/720x770/05/9705-Blackberry-brownies.jpg?v=1-0)
Recipe photograph by Kris Kirkham
Blackberry and peanut butter swirl brownies
Recipe by Leah Hyslop
Say hello to our ultimate autumnal traybake - blackberry brownies!
Makes: 16
See more recipes
Nutritional information (per serving)
Calories
336Kcal
Fat
17gr
Saturates
9gr
Carbs
38gr
Sugars
33gr
Fibre
2gr
Protein
6gr
Salt
0.3gr
![Leah Hyslop](/uploads/media/100x100/03/7423-Leah.jpg?v=1-0)
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
![Leah Hyslop](/uploads/media/100x100/03/7423-Leah.jpg?v=1-0)
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
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square cake tin.
- Make the peanut butter batter. Whisk the peanut butter, sugar and egg together in a bowl until combined (it will be quite thick).
- 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.
- 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.
- Bake for 45-50 minutes; the brownies should be slightly squidgy in the centre. Let cool completely before cutting into squares.