Peanut Butter Sea Salt Chocolate Brownies

A rich and gooey brownie made even more decadent with crunchy peanut butter and a sprinkle of sea salt.

Recipe

Created by

ingredients	preparation
Heat oven to 190°C/170°C Fan/Gas 5.
350g 811NV 250g unsalted butter 80g cocoa powder	Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat. Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside.
400g golden caster sugar 6piece(s) large free-range egg(s)	In a large bowl, whisk together the sugar and eggs until pale and fluffy. Add the cooled chocolate mixture and fold through until smooth.
130g plain flour sifted	Fold in the flour until the mixture is combined. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin.
250g peanut butter crunchy 1/2spoon(s) sea salt flakes	Place small spoons of the peanut butter on the surface of the mixture and carefully swirl with a spoon or knife to create a nice pattern. Sprinkle with sea salt flakes.
Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing.