Peanut Butter Marbled Brownie
This recipe makes approximately 10-12 servings
Peanut butter marbeled brownie. Or brownie with a peanut butter pattern.
A moist brownie, rich and decadent, and beautifully marbled with peanut butter. A brownie is pretty much correctly cut into square pieces. So this cake fails the test, but in all other areas it passes with flying colors.
This rich brownie is made in a loaf pan, giving it a slightly higher cake than you normally know a brownie. This gives the cake an even more delicious, soft and moist center, mixed with the delicious peanut butter.
Peanut Butter Marbled Brownie
Preperation: >20 minutes Cooking time: 50 minutes Total: >90 minutes
Ingredients
This recipe makes approximately. 10-12 servings
Peanutbutter layer
200 g peanutbutter
Brownie
200 g butter
150 g dark chocolate, I used Callebaut 811 at 54.5%.
5 eggs M/L
200 g sugar
15 g vanilla sugar
100 g GF flour, I used Red Finax
75 g almond flour
5 g flake salt
50 g dark chocolate
Method
Peanutbutter layer
Line a loaf pan with baking paper. Gently warm your peanut butter in the microwave in 10-second intervals until it is warm and liquid, making it easier to spread in the mold.
Place your insert in the freezer for at least 2 hours.
Brownie
Melt the butter in a saucepan. Add the 150 g chocolate to the melted butter. Stir the butter and chocolate together.
Beat the eggs, sugar and vanilla sugar in a mixer until light and fluffy.
Fold in the flour and almond flour.
Add the last 50g of chopped chocolate. And mix it all together.
Pour half of the mixture into a mold. Take your frozen Peanutbutter liner and put it in. Cover with the other half of the batter.
Place a few dabs of peanut butter on top of the cake and make fine swirls.
Sprinkle with flaky salt.
Bake at 165 degrees fan for about 45 minutes. Remember that all ovens are different, so the cake may need more or less time in your oven.
The brownie should feel a little wobbly and unbaked when it comes out of the oven. It will set a little when it gets cold.
Cool the cake in the mold on a wire rack, cut into suitable pieces.
Tips and storage
〰️ For the best cut, the cake must be completely cooled. Bake the cake the day before.
〰️ Or don't worry about the cut and serve it warm and runny in the middle
〰️ The mold I use for my peanut butter post is also the mold I bake the brownie in. That's how I know they go together. You can remove the frozen insert and place it on a cutting board in the freezer until you need it so the mold is free for the first layer of batter.
〰️ I use a loaf pan, which is about 30 cm long and 8 cm wide.
〰️ Replace gluten-free flour with regular wheat flour 1:1.
〰️ The brownie is freezer safe and simply defrost at room temperature or in the oven and serve warm.
〰️ Place the brownie in an airtight container and store at room temperature. It will stay good and delicious for 3-4 days.
