What a mix of ingredients! This magnificent creation teams indulgent dark chocolate with hazelnuts, peanut butter and almond butter. It’s quite the treat…
Makes 16 / Takes 45 minutes
- 250g/1 cup plus 2 Tbsp unsalted butter, diced, plus extra for greasing
- 250g/83⁄4oz dark chocolate (at least 70% cocoa solids), broken into pieces
- 4 eggs
- 250g/11⁄4 cups golden caster (superfine) sugar
- 2 tsp vanilla extract
- 140g/1 cup plus 1 Tbsp plain (all-purpose) flour
- 50g/1⁄2 cup cocoa powder
- 75g/3⁄4 cup chopped hazelnuts
- 40g/3 Tbsp almond butter
- 40g/3 Tbsp peanut butter
- 3⁄4 tsp flaky sea salt
- Preheat the oven to 180°C/350°F/gas mark 4. Butter a 20 x 20cm/8 x 8-inch square baking tin and line with baking parchment.
- Put the diced butter and chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. When completely melted and combined, take the bowl off the heat and set aside to cool
- a little.
- In a separate bowl, whisk the eggs and sugar together, using an electric whisk, until pale and light. Add the egg mixture to the chocolate mixture, along with the vanilla extract. Sift in the flour and cocoa and fold them in until combined. Stir in the chopped hazelnuts.
- Tip the batter into the prepared tin, then blob dots of the nut butters evenly across the top. Using a wooden kebab stick, run through the middle of each nut butter blob to create a marbled effect. Sprinkle the sea salt over the top and
- bake for 25 minutes, until cracked on top but still gooey in the middle, bearing in mind that they will continue to firm up as they cool.
- Leave to cool in the tin for 15 minutes, then remove to a wire rack to cool completely. Cut into 16 generous-sized brownies.
Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15) Photography © Adrian Lawrence