Chocolate, Peanut Butter & Sea Salt Brownies

Method

1. 1

   Heat oven to 190°C/170°C Fan/Gas 5.

2. 2

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

3. 3

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

4. 4

   In a large bowl, whisk together the sugar and eggs until pale and fluffy. Add the cooled chocolate mixture and fold through until smooth.

5. 5

   Fold in the flour until the mixture is combined. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin.

6. 6

   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.

7. 7

   Sprinkle with sea salt flakes.

8. 8

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

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.