Peanut  Butter &  Jam  Chocolate  Brownies


  1. Preheat the oven to 375F (190C). Grease a 9-x-13-inch pan and line it with parchment paper so that the paper comes up the sides.
  2. Melt the chocolate and butter together over low heat, stirring until melted. Set aside to cool slightly while preparing the other ingredients.
  3. Whip the eggs and sugar using electric beaters or a stand mixer fitted with the whip attachment until the mixture holds a ribbon when the beaters are lifted, about 5 minutes.
  4. Pour the melted chocolate into the batter and whisk in by hand. Sift the flour, cocoa powder and salt overtop and fold in with a spatula until evenly combined. Scrape the batter into the prepared pan and spread to level it.
  5. Stir the peanut butter and dollop this over the brownies. Stir the jam to loosen it and dollop it on top. Use a butter knife to swirl the peanut butter and jam through the brownies; don’t be afraid to really pull it through the brownie batter, not just on the surface.
  6. Bake the brownies for about 30 minutes, until they begin to rise at the edges. Cool the brownies completely in their pan. Remove the brownies to a cutting board using the parchment paper and cut into squares.

The brownies will keep, well-wrapped and unrefrigerated, for up to 5 days.