These Peanut Butter and Jelly Brownies are from Jamie Oliver’s Comfort Food and they are so good! A little bit of hassle for brownies though. Usually brownie ingredients are just mixed together quickly and baked in no time but for these you need to make a peanut butter custard first and allow it to cool before you pour it over the rest of the brownie mixture and then dot it with small blobs of some jam you like.
The only tiny change I would make to this is that Jamie says to let the brownies cool for an hour before you cut them. This wasn’t long enough for me. I left them for an hour, like I was told, and even though they hadn’t cooled fully I cut them up and they didn’t hold their form. I kind of suspected they would do this but my own greed and impatience trumped my better judgement. Once they did cool, after sagging a bit they did firm up and tastes great but looked a little tired. So instead of saying to let them cool for an hour, I would say to just let them cool completely and keep your greedy pig hooves off them until then. Maybe that kind of tough love wouldn’t have sold so many books for Jamie but it would make for a prettier brownie.
- 250 ml milk
- 1 tsp vanilla extract
- 2 egg yolks
- 1 heaped tbsp cornflour
- 50 g golden caster sugar
- 20 g melted butter
- 2 heaped tbsp smooth peanut butter
- 230 g butter
- 250 g dark chocolate
- 230 g golden caster sugar
- 4 eggs
- 150 g plain flour
- 2 tbsp raspberry jam
- 75 g fresh raspberries
- Heat the milk and vanilla gently in a pan.
- In a bowl mix together the egg yolks, cornflour and sugar and gently whisk in the heated milk and vanilla.
- Pour back into the pan and stir over a low heat until lightly thickened and then whisk in the peanut butter and set aside to cool.
- Melt the butter and chocolate over a low heat.
- Once that is all melted with no lumps, take it off the heat and whisk in the sugar, followed by the eggs and mix in the flour.
- Pour into a baking tray lined with parchment, I used an 8 inch x 8 inch tray.
- Pour over the now cooled peanut custard, dot the custard with small blobs of jam and scatter over the raspberries.
- Bake at 180 degrees Celsius for 30 minutes.
- Allow to cool completely before cutting.