Rich, indulgent and fruity too, this is the ultimate autumnal traybake. The crust should be thin and slightly crisp while the centre is soft and squidgy. Hazelnuts, blackberries and a swirl of nut butter add extra special touches to this bake. Cut into squares and serve warm with a scoop of creamy vanilla ice cream – seriously delicious.
Serves: 16
Prep Time: 30 minutes
Cooking Time: 25-30 minutes
You will need a 23cm x 23 cm x 4.5 cm square non-stick cake tin.
Ingredients:
Peanut butter swirl
- 100g peanut butter
- 25g golden caster sugar
Brownie mixture
- 250g dark chocolate (70% cocoa solids), broken into pieces
- 250g butter
- 4 medium eggs
- 350g golden caster sugar
- 150g plain flour
Topping
- 100g or a small handful of blackberries
- 50g hazelnuts
Method:
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Line a 23cm x 23cm x 4.5 cm square non-stick cake tin with a strip of greaseproof paper. This will help you lift the cooled brownies from the tin for serving.
- Place the peanut butter and the 25g of sugar in a small heatproof bowl and beat with a wooden spoon. In a microwave oven, warm gently for approximately 15 seconds on high power until the mixture softens. Set aside whilst you make the brownie mixture.
- Place the butter and chocolate in a medium sized milk pan. Set over a low heat and stir with a wooden spoon until melted and smooth. Remove from the heat, and cool.
- Place the eggs and sugar in a large mixing bowl and beat until smooth and creamy.
- Add the cooled, melted chocolate mixture, stir gently until thoroughly mixed and then gently fold in the flour until combined.
- Pour the mixture into the tin gently easing into the corners with a spatula.
- Add blobs of the peanut butter mixture to the surface of the brownies and swirl with a small knife.
- Gently push the blackberries and hazelnuts into the brownies.
- Bake for 25-30 minutes until the brownies have a light brown shiny crust and are still a little wobbly.
- Let the brownies cool completely in the tin before lifting out and cutting into squares.
