In Baking, Holiday Menu

Makes 1 tray (9 or 16 brownies)


  • 100g 70% dark chocolate
  • 115g butter
  • 100g brown sugar
  • 100g white sugar
  • 2 XL free-range eggs
  • 1 tsp vanilla extract
  • 90g all-purpose flour
  • 30g Staffords Cocoa Powder
  • 1 tsp sea salt
  • 100g smooth peanut butter
  • 1 Tbsp coconut oil


Preheat oven to 165˚C. Grease and line a 20cm x 20cm tin.

Roughly chop chocolate and cut butter into cubes.

In a heatproof bowl over simmering water, melt chocolate and butter together.

Remove from the heat. Stir until smooth. Whisk in sugar until fully incorporated. Add eggs, one at a time, and whisk. Add vanilla and whisk.

Change to a rubber spatula. Whisk flour, Staffords Cocoa Powder and salt together.

Add to wet ingredients and mix well. Scrape batter into prepared pan, spread until even.

Working quickly- microwave peanut butter and coconut oil until just warm and a good spreadable consistency  .Dollop peanut butter all over brownie batter in big spoon fulls. Use a butter knife to swirl the mixtures together in loose figure 8s.

Bake brownies on the bottom third of the oven for about 30 minutes, or until a toothpick inserted into the center comes out batter-free. If the peanut butter swirl browns too much cover with tinfoil

Let cool completely and then cut into desired size squares.

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