(7oz) good quality dark chocolate (at least 70% cocoa), broken into pieces
300g
(11oz) caster sugar
4
medium eggs, lightly beaten
2tsp.
vanilla extract
100g
(3 ½oz) plain flour
50g
(2oz) cocoa powder
100g
(3 ½oz) seedless strawberry jam
100g
(3 ½oz) smooth peanut butter
16
jammie dodgers
Directions
Step 1
Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 23cm (9in) square tin with baking parchment.
Step 2
Put the butter and chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat. Beat in the sugar, then the eggs and then the vanilla with a wooden spoon. Sift over the flour and cocoa powder and stir to combine.
Step 3
Tip the mixture into the prepared tin. Stir the jam in a small bowl to loosen it, then dot teaspoonfuls of the jam and the peanut butter evenly over the top of the batter. Marble them together by swirling a cutlery knife through the mixture. Arrange the biscuits neatly in rows on top.
Step 4
Bake for about 35-40min, carefully covering the tin with foil halfway through the cooking time to stop the biscuits from browning too quickly. The brownies are ready when the batter is risen and there is no wobble left when you gently shake the tin. Allow to cool completely in the tin before cutting into squares and serving (see GH Tip).
GH Tip
To get neat slices from your brownies, after they’ve cooled to room temperature, chill for 1hr to firm up, then cut. Allow brownie slices to come up to room temperature before serving.
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”!).
