Day 25: {Peanut Butter and Jam Brownies}

Yes you read that right, peanut butter and jam brownies.


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That peanut butter custard should be a dessert on it’s own… I may have sampled a bit ( or a lot). #noshame

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If you are wondering why ( for once) my pictures look good it’s because my talented boyfriend/photographer/person extraordinare took them. Check out his blog PLS, he’s so talented it hurts.

These were really good my one large error was cooking it in a glass baking pan instead of a traditional metal baking pan. I should have adjusted the time and temperature accordingly. Even though it wasn’t my greatest success, I know that these brownies are amazing. The ingredients speak for them self!

Please try them before you die and eat them all.

Peanut Butter and Jam Brownies 


250ml 2 % milk
1 vanilla pod
2 large free-range egg yolks
50g golden caster sugar
1 heaped tablespoon cornflour
2 1/2 tablespoons unsalted butter (at room temperature)
2 heaped tablespoons smooth peanut butter

230g unsalted butter, plus extra for greasing
250g quality dark chocolate (70%)
230g golden caster sugar
4 large free-range eggs
150g plain flour
2 tablespoons raspberry jam
75g fresh raspberries


1.To make the custard put the milk into a pan, halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the pan and lightly simmer on the hob, stirring occasionally.

2.Meanwhile, in a bowl, use a balloon whisk to combine the egg yolks, sugar, cornflour and soft butter. Whisking constantly, gradually pour the hot milk into the bowl, until combined. Return the custard mixture to the pan, place over a low heat and stir gently for 2 to 3 minutes, or until thickened. Stir in the peanut butter, then leave the custard to cool completely.

3.Preheat the oven to 350°F

4.For the brownies, grease and line a deep baking tray (20cm x 30cm). Melt the butter in a non-stick pan on a very low heat, then snap up and add the chocolate. Stir regularly with a spatula until melted and combined, then remove from the heat and stir in the sugar. Leave to cool slightly, then whisk in the eggs, one at a time, until silky. Sift in the flour and mix well.

5. Pour the chocolatey brownie mix into the prepared tray, then swirl through the chilled nutty custard (discarding the vanilla pod). Erratically distribute little spoonfuls of jam over the surface, then poke in the fresh raspberries (or any other fresh seasonal berries that correspond with the jam you’re using).

6.Bake for around 25 minutes, or until cooked on the outside but still a bit gooey in the middle. Leave to cool for 1 hour if you can bear it, then cut into portions and serve.

Inspired by :

Thanks for reading,



3 thoughts on “Day 25: {Peanut Butter and Jam Brownies}

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