Date posted: 21/10/2020

Barry Callebaut peanut butter sea salt chocolate brownies

  • Serves 12
  • Timing: 45 mins
Votes: 0 Average: 0


Callebaut® 811 Dark Chocolate Callets 350g
Everyday Favourites unsalted butter 250g
Cocoa powder, sifted 80g
Golden caster sugar 400g
Everyday Favourites large fresh eggs 6
Everyday Favourites plain flour, sifted 130g
Crunchy peanut butter 250g
Sea salt flakes ½ tbsp


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  1. Heat oven to 190°C/170°C Fan/Gas 5.
  2. 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.
  3. In a large bowl, whisk together the sugar and eggs until pale and fluffy. Add the cooled chocolate mixture and fold through until smooth.
  4. Fold in the flour until the mixture is combined. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin.
  5. 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.
  6. Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing.
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