Squidgey Chocolate Brownie Cake
Abbi and I planned to make peanut butter chocolate brownie cake last week, but I was elbow deep in cake batter before realising I didnt have any peanut butter. Duh. A pretty intrinsic ingredient for peanut butter brownies. Into the oven went anyway, and thus squidgey chocolate brownie cake was born.
- 300g chocolate
- 200g unsalted butter (softened) plus more for
- 400g caster sugar
- 150g plain flour
- 4 tablespoons cocoa powder
- 4 medium eggs
- pinch of salt
- 400g crunchy peanut butter (optional)
Preheat the oven to 160 degrees Centigrade. Grease and line a pan with non stick baking paper. I use a 7″ x 9″ pan, which gives brownies about 1 inch deep.
Pour into the prepared dish. If you are going to add peanut butter, this is the time to do so. Soften it slightly in the microwave, and spoon dollops over the mixture, swirling it in with a skewer.