A good brownie doesn't need a big story. This one requires hardly any ingredients, no mixer, and is ready in under 40 minutes. The peanut butter swirl on top isn't just a gimmick – it makes all the difference.
Ingredients (20x20 cm pan)
- 200g dark chocolate (min. 60% cocoa)
- 120g butter (or vegan butter)
- 150 g sugar
- 3 eggs (vegan version: 3 tbsp flaxseed flour + 9 tbsp water, let soak for 10 min.)
- 80 g flour
- 2 tbsp cocoa powder (without sugar!)
- a pinch of salt
- 4–5 tablespoons Organic creamy peanut butter
Preparation
- Preheat oven to 175°C (top/bottom heat). Line the baking pan with baking paper.
- Melt the chocolate and butter over a water bath, then let it cool slightly.
- Cream together the sugar and eggs, then stir in the chocolate-butter mixture.
- Briefly fold in the flour, cocoa and salt – do not stir for too long.
- Pour the batter into the pan. Drop spoonfuls of peanut butter on top and swirl it in with a toothpick to create a pattern.
- Bake for 20–22 minutes. The center should still wobble slightly – it will firm up as it cools.
- Allow to cool completely, then cut.
Warm with a scoop of vanilla ice cream – it doesn't get any better than that.
👉 Organic peanut butter directly from the Weinviertler Order from a farm