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Nutrition: per serving

  • kcal290
  • fat16g
  • saturates8g
  • carbs20g
  • sugars23g
  • fibre1g
  • protein5g
  • salt0.4g

Method

  • step 1

    Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip the peanut butter mix into the lined dish then sieve in the cocoa powder and flour and tip in the sugar. Mix gently to form a thick, sticky paste. Smooth the top of the mixture with the back of a large spoon.

  • step 2

    Using a teaspoon, make crater-holes in the top of the brownie mixture and fill each generously with jam as it will melt and bubble down when cooked. Pop in the microwave for 3-4 mins on High. Remove and leave to cool for 15 mins (it will carry on cooking as it cools) then enjoy!

RECIPE TIPS
VARY THE RECIPE

I love using crunchy peanut butter in this recipe but smooth works just as well.

Recipe from Good Food magazine, October 2015

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Comments, questions and tips (12)

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Overall rating

A star rating of 3.5 out of 5.21 ratings

This has been removed

jacksonmurry12345678

way to many steps

stvkhill

question

How long does this keep for in an airtight container?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This can be kept in an airtight container in the fridge for about 4 days and can also be frozen for about 3 months. Best wishes, BBC Good Food Team.

This has been removed

Nick Hulbert avatar

Nick Hulbert

Added a splash of milk and used black cherry jam and smooth 100% peanut peanut butter. Was still a bit dry but good for the time and effort required.

Serve warm with a blob of vanilla ice cream.

Would use crunchy peanut butter next time for added texture.

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