Serves 8-12 people |
Ready in 1 hr 15 mins |
Cooking 45-50 mins |
Difficulty Easy |
Suitability Vegan |
Ingredients
- 320g plain flour
- 240g dark muscovado sugar
- 240g light muscovado sugar
- 120g cocoa powder
- 1 tsp Tropical Sun Baking Powder
- 1 pinch salt
- 225ml water
- 225ml Tropical Sun Vegetable Oil
- 2 tbsp Tropical Sun Vanilla Essence
- 60g dark chocolate, melted
- 150g Tropical Sun Chunky Peanut Butter
Method
- Preheat the oven to Gas Mark 3/ 170°C/ Fan 150°C
- Line a 20 x 30cm baking tin with baking parchment
- Put the flour, sugars, cocoa powder, baking powder and salt in a bowl and mix together thoroughly to remove any lumps
- Add in the water, oil, vanilla essence, chocolate and a tablespoon of peanut butter and beat together with a whisk for approximately 2–3 mins, until the mixture has combined and has a similar texture to whipped cream. If it looks too thick, add in water incrementally until the texture has been achieved
- Pour the mix into the prepared tin and even out with a spatula
- Put the remaining peanut butter into a piping bag and pipe several evenly spaced parallel lines over the brownie mix, making sure that you reach the edges
- Perpendicular to the peanut butter lines, use a knife to trace grooves through the top centimetre of the mixture to create a marbled effect (once the brownie has set)
- Bake for 45–50 mins, or until the centre of the brownie is semi-firm
- Set aside to cool
- Serve and enjoy!
Serve With
- Vanilla ice cream
- Custard