Peanut butter and jam brownie
Ingredients Peanut butter filling Method 1.Preheat oven to 160°C/325°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and long sides with
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Cooking tools:
- Swiss roll pan
- Skewer
- Sifter
- Oven
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Parchment paper
- Chef's knife
Ingredients
- 155 grams unsalted butter, chopped coarsely
- 360 grams dark eating (semi-sweet) chocolate, chopped coarsely
- 3 eggs
- 3/4 cup (110g) plain (all-purpose) flour
- 1/2 cup (120g) sour cream
- 1/2 cup (120g) raspberry jam, warmed, strained
- Peanut butter filling
- 1/3 cup (95g) smooth peanut butter
- 45 grams unsalted butter, melted
- 1/4 cup (40g) icing sugar
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