Peanut butter & dulce de leche brownies

Chocolate Brownies with Peanut Butter and Dulce de Leche

Ingredients

Tick off each ingredient as you go.

• 250 g unsalted butter
• 200 g dark couverture chocolate, or a mixture of dark and milk chocolate
• 1 3/4 cups brown sugar
• 4 eggs
• 1 1/4 cups plain (all-purpose) flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• Peanut butter with no added sugar, for dotting over the batter
• Dulce de leche, for dotting over the batter
• Ice cream, to serve (optional)

Method

1. Prepare the pan. Preheat the oven to 160°C (320°F). Line a 20 × 20 cm (about 8-inch square) baking pan with baking paper.
2. Melt the chocolate. Put the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally until melted and smooth. Set aside to cool slightly.
3. Make the batter. Mix the eggs and brown sugar in a large bowl. Sift in the flour, cocoa, and baking powder. Add the melted chocolate mixture and vanilla, then mix just until combined.
4. Add the filling. Spread half the batter in the pan. Dot teaspoonfuls of peanut butter and dulce de leche over it. Cover with the remaining batter, then swirl gently with a butter knife.
5. Bake. Bake for 55–60 minutes, until the center is just set. Avoid baking until the brownies are dry.
6. Cool and cut. Leave in the pan for 10 minutes, then lift onto a wire rack. Allow to cool before cutting into 16 squares. Serve with ice cream if you like.