Always check the labels of the products you use.
Method
- 1
Bake. Keep to one side 50g every of the peanut butter plus chocolate. Heat oven to 180C/160C fan/gas 4 plus line a 20cm square baking tin using baking parchment.
- 2
Melt. Lightly melt leftover peanut butter, chocolate plus all the sugar in a pan, mixing now and then, till the sugar has just around melted. Turn off heat plus use a wooden spoon to whip in the eggs one by one.
- 3
Melt (2). Mix in the flour and scrape in the tin. Melt set-aside peanut butter in the microwave upon High for 45 secs, or in a pan, till runny, next drizzle over the brownie.
- 4
Cool. Cook for 30-35 mins till it has a crust, yet the middle still seems a little uncooked. Melt set-aside chocolate, drizzle over the brownie, next cool in the tin before cutting in squares.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
20.5 g per serving
41 % of the 50 g daily maximum · 82 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 263 kcal |
| Protein | 5.9 g |
| Carbohydrate | 31.2 g |
| of which sugars | 22 g |
| of which free sugars | 20.5 g |
| Fat | 13.5 g |
| of which saturates | 4.8 g |
| Fibre | 2.2 g |
| Salt | 0.19 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
