Peanut Butter Lindt Ball Brownies

A gooey, fudge centre & crispy edges on the outside… what more could you want in a brownie? I’ve ‘levelled up,’ and added a peanut butter swirl and scattered Lindt chocolate balls in the batter for extra decadence.

Ingredients:

1 cup (150g) plain (all-purpose flour)

¾ cup (75g) cocoa

¾ cup (130g) brown sugar

1 1/3 cup (290g) caster (superfine) sugar

175g unsalted butter, melted & cooled

1 teaspoon vanilla extract

3 eggs

100g dark chocolate, chopped

3-4 tablespoons smooth peanut butter

5 Lindt balls, halved or quartered (white, milk, hazelnut flavour would work best)

Method:

1.     Preheat oven to 160 degrees Celsius/ 325 degrees Fahrenheit

2.     Place the flour, cocoa, both sugars, butter, vanilla extract and eggs into a large bowl and mix until smooth.

3.     Add the chopped dark chocolate and stir to combine.

4.     Lightly grease and line with non-stick baking paper* a square baking tin (20 x 20cm is recommended).

5.     Spread the brownie mixture into baking tin. Press Lindt balls into the mixture so that they are scattered evenly. Some can be pushed to the bottom others can be left on the surface. There is no right or wrong way to do this!

6.     Dollop peanut butter on top of the mixture in different spots. With a fork or skewer, swirl the peanut butter in different directions.

7.     Bake for 50-60 minutes, until the top feels set to the touch. Let cool in the tin for 5 minutes if serving warm or allow to cool completely in the tin.

*Rinse baking paper under water and wring out before lining the tin. Doing this helps keep the brownie extra moist when baking & still gives you crispy edges and a fudgy centre.