Peanut Butter Sea Salt Chocolate Brownies

Cooking Time

Ingredients

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  •   811 Callebaut® Dark Chocolate
  • g Callets
  • g Unsalted butter
  • g Cocoa powder, sifted
  • g Golden caster sugar
  •   6 Large free-range eggs
  • g Plain flour, sifted
  • g Crunchy peanut butter
  •   1/2 Tbsp sea salt flakes

Method

  • 1

    Step 1

    Heat oven to 190°C/170°C Fan/Gas 5
  • 2

    Step 2

    Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat
  • 3

    Step 3

    Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside
  • 4

    Step 4

    In a large bowl, whisk together the sugar and eggs until pale and fluffy
  • 5

    Step 5

    Add the cooled chocolate mixture and fold through until smooth
  • 6

    Step 6

    Fold in the flour until the mixture is combined
  • 7

    Step 7

    Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin
  • 8

    Step 8

    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
  • 9

    Step 9

    Sprinkle with sea salt flakes
  • 10

    Step 10

    Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing

Ingredients

  • 811 Callebaut® Dark Chocolate
  • 350 g Callets
  • 250 g Unsalted butter
  • 80 g Cocoa powder, sifted
  • 400 g Golden caster sugar
  • 6 Large free-range eggs
  • 130 g Plain flour, sifted
  • 250 g Crunchy peanut butter
  • 1/2 Tbsp sea salt flakes