Nutshed and Morello Brownies

In Ireland, we are going through a massive peanut butter trend and OMG – I am ready for it! I love the entire Nutshed range of peanut butters but I use the “super crunchy” in this recipe for the extra pleasure of a serious crunch. I add a swirl of the Sheridans cherry jam for added grown up level. You can totally eat these hot with a good quality, shop bought vanilla ice cream.

250g of Butter
300g of 70% Chocolate Drops
300g of Sugar
80 grams of Cocoa Powder
6 large Free Range Eggs
130g of Plain Flour
200g of Nutshed Crunchy Peanut Butter
1 jar of Sheridans Cherry Jam

Heat the oven to 180 degrees. Melt the chocolate and butter in a small pot over a low heat. Once fully melted remove from the heat , sift in the cocoa powder and beat together until smooth and glossy. Set aside to cool.

In a large mixing bowl, use a handheld electric mixer to whisk the sugar and eggs together until pale and creamy. The beaters should leave a ribbon like trail in the mixture. Add the chocolate mix and fold in with a spatula.

Fold the flour in with a spatula and then pour the batter into a tin. Dot over the peanut butter and add the jam into the gaps. Swirl together gently and bake for 15 to 20 minutes until the brownie has a good crust and is still a little wobbly in the middle. Allow to cool (if you have that kind of discipline), slice and enjoy!