Ingredients

  • 250g (melted) Kerrygold® Irish Creamery Butter 454g
  • 500g granulated sugar
  • 3 leggs (L)
  • 1 tsp vanilla extract
  • 100g cocoa powder
  • 200g plain flour
  • ½ tsp baking powder
  • 6 tbsp smooth peanut butter
  • Pinch of salt
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Directions

  1. Preheat the oven to 180°C / 350°F
  2. Butter and line a 9 x 11” tray with parchment baking paper
  3. Beat the sugar, eggs, vanilla and cocoa powder together. While continuing the beat, trickle in the melted butter
  4. Sift together the flour, baking powder and salt
  5. Once your dry mix is combined, stir in the dry mix into your batter mix
  6. Pour the batter into your prepared tin and spread until even
  7. Using a tablespoon, drop in spots of peanut butter  onto the brownie batter
  8. Using a knife, swirl the peanut butter along the surface. Don’t worry about making perfect shapes
  9. Bake this for 35 minutes, or until the brownie keeps a slight jiggle
  10. Cool completely before cutting

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