This recipe, (I'm not kidding) is maybe the most sumptuous, indulgent, beautiful recipe I have made for a really long time. So good I had to share it, it's only fair. I found this recipe in the Waitrose magazine and made it my weeks mission to make them.
Trust me they are as good as you imagine.
200g unsalted butter
200g dark chocolate (i used about 74% cocoa solids but you could go darker if you like)
250g dark brown soft sugar
30g ground almonds
1 tbsp plain flour
40g cocoa powder
70g smooth peanut butter
50g raspberry jam
Preheat your oven at 190 C or gas mark 5. Line a 23cm square tin (or similar) with baking parchment.
Melt the butter and chocolate together in a bowl above boiling water in a pan, do this until silky smooth and lovely. Then take off the heat and add in the sugar, using a whisk, mix until all combined and the sugar has kind of dissolved.
Add the eggs one at a time, whisking after each one until combined.
Mix together the almonds, plain flour, cocoa powder and a pinch of salt and add into the chocolate mixture. FOLD in until combined. (Folding will make sure the air in kept in the brownie mix)
Pour into your baking tin and just LOOK AT HOW BEAUTIFUL IT IS.
Dollop odd blobs of peanut butter and jam on top of the mixture and swirl about with a knife.
Bake for 25 minutes until the top of the brownie has formed a rather nice crust. When you've got it out of the oven cool it COMPLETELY in the tin (even though its super tempting to dig in straight away) and then cut up into how ever many portions you want.
Serve straight away or blast it in the microwave for a few seconds and eat with a dollop of ice cream.
Enjoy! Let me know if you make them! Tag me on instagram @caitlinandjones or @eleanorcaitlin_