Serving notes: Cuts into 16 (or fewer larger pieces!)
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Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Ingredients
175g butter, chopped, plus extra to grease
125g dark chocolate, roughly chopped
250g light brown soft sugar
2 medium eggs
125g plain flour
25g cocoa powder
For the peanut butter marble
25g unsalted butter, melted
40g icing sugar, sifted
100g smooth peanut butter
½ tsp vanilla extract
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) square tin with baking parchment. To make the brownie, melt butter and chocolate (stirring frequently) in a large pan until melted and smooth. Take off the heat and stir in sugar, then the eggs. Sift over the flour and cocoa powder and mix to combine. Set aside.
Step 2
In a medium bowl, mix together the ingredients for the peanut butter marble.
Step 3
Spoon about one-third of the chocolate mixture into the tin and spread to level. Dollop over a few spoonfuls of peanut mixture. Top with remaining chocolate mixture and spread to level. Drop more peanut spoonfuls on top, then tap the tin down firmly on a surface to release any air bubbles. Finally, run a knife or skewer through the mixture to marble it.
Step 4
Bake for 35min until a solid crust has formed. Leave to cool completely in tin before lifting out. Slice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
