Peanut Butter & Maple Brownies
Yummy chocolate brownies with a ripple of peanut running through them! The strained yoghurt adds a lovely moistness to the brownie.
200g FAGE Total
250g 74% cocoa solids chocolate, chopped
4 tbsp sunflower oil
125g maple syrup
5 medium eggs
180g caster sugar
175g plain flour
1 tsp baking powder
1 ½ tsp ground cinnamon
25g cocoa powder
140g smooth peanut butter mixed with 3 tbsp boiling water
Pinch flaked salt
- Heat the oven to 180°C / Gas Mark 4. Line a 20x30cm brownie tin with baking paper. In a bowl set over a pan of barely simmering water, gently melt the chocolate, oil and maple syrup until smooth. Set aside for 10 minutes.
- In a large bowl, whisk together the eggs and sugar for 5 minutes until very pale and light. Fold in the FAGE Total yoghurt. Sieve the flour, baking powder, cinnamon and cocoa powder into the bowl, pour in the chocolate mix then fold to combine. Pour into the tin and smooth the surface. Place teaspoonfuls of the peanut butter over the surface of the batter, then ripple through with a skewer and sprinkle with a pinch of salt.
- Bake for 25 minutes until set, but still soft. Cool in the tin for 15 minutes before transferring to a rack to cool completely. Cut into squares and serve.