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Mara Nyika's Chef Dixon presents his Peanut Butter and Jam Brownies as his favorite culinary creation.
INGREDIENTS
1 ¼ cup plain flour
2 cups light muscovado sugar
1 ¼ cup cocoa powder
1 tsp baking powder
1⁄2 tsp salt
½ cup smooth peanut butter
1.5 tbsp water
1 cup vegetable oil
2.5 tbsp vanilla extract
2 oz dark chocolate
½ cup raspberry jam
2.8 oz raspberries
2 tbsp broken peanuts
Method
Preheat oven to 325 degrees
Line an 9 x 11 inch cake tin with parchment paper, making sure there's a good overhang (this excess will act as a handle when the brownies come out of the oven).
Add flour, sugar, cocoa, baking powder and salt to the food processor and whizz to combine. Add the peanut butter, water, oil and vanilla. Blend until everything is well mixed (or put everything in a large mixing bowl and use an electric beater). Break the dark chocolate into squares and add it to the mixture. Blend for another few seconds to mix in the chocolate.
Use a spatula or metal spoon to empty the brownie mix into the cake tin and smooth it out so it goes all the way to the edges of the tin. Use a spoon to pour and drag swirls of the remaining peanut butter and the jam randomly over the top of the brownie, decorating the whole top with long swirls of jam. Push the raspberries and peanuts randomly into the mix.
Place in the hot oven and bake for 45 minutes, until cooked but "still squidgy" in the middle (try to avoid the outsides drying out and getting too brown, you want to take it out sooner than you think – the middle will still be soft and maybe even wobbly, but it will cool down to a gooey perfection).
Remove the tin from the oven and let it cool down to room temperature. Use parchment paper to lift the brownie out of the tin and put it on a chopping board (you may need a friend to help with this to ensure it doesn't break in the middle). Cut into brownies into portions and serve.
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