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Peanut Butter & Jelly Brownies

Thick, rich, chocolatey brownies topped with classic PB&J for a delicious twist.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Makes: 16 brownies
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Ingredients
  

  • 170 gms butter, at room temp (12 tbsps)
  • 240 gms finely chopped dark cooking chocolate
  • 1/2 cup cocoa powder
  • 1 cup flour
  • 1/4 tsp salt, if using unsalted butter
  • 1 and 1/2 cups caster sugar (see notes)
  • 4 eggs (see notes)
  • 2 tsps vanilla essence
  • 1/2 cup melted creamy peanut butter (I used Sundrop Honey Roasted)
  • 1/3 cup strawberry jam

Instructions

  • Preheat the oven to 175 C. Grease and line an 8x8 baking dish and set aside. (Lining the dish with baking paper helps with easy removal and slicing)
  • In a bowl placed over a pot of simmering water, melt the butter, chocolate and cocoa powder, stirring occasionally until you have a smooth mixture. Set aside to cool.
  • Beat the eggs, sugar and vanilla in a large bowl till pale and frothy, about 3 minutes.
  • Add the cooled chocolate mixture to the egg mixture and beat again till combined.
  • Fold in the flour and salt (if using) till just combined, do not over-mix.
  • Pour into the prepared dish and even the top.
  • Drop spoonfuls of the melted peanut butter on top of the batter, alternating with spoonfuls of the jam. Using a sharp knife or toothpick, swirl them around.
  • Bake for 30 to 35 minutes, until a toothpick poked in the center comes out with only moist crumbs, no wet batter. Over-baking the brownies till the toothpick is completely clean will make them dry.
  • Preferably allow to cool completely before slicing and devouring!

Notes

*For thinner brownies like I usually make, either halve the ingredients for a smaller batch, or spread this double batch out into two pans.
*This is a double batch of my go-to brownie batter which is why the sugar seems like a lot. Originally, I'd used a smaller amount but sugar creates a nice crust as well as gooey texture. If you feel like reducing it, taste the batter and adjust but I don't recommend going below 1 cup.
*I sometimes add 1/4 tsp baking powder with the flour for a little extra lift if you want to try that.
*See my eggless brownies here.