INGREDIENTS
- 170g unsalted butter
- 70g milk chocolate, roughly chopped
- 70g dark chocolate, roughly chopped
- 130g brown sugar
- 50g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 40g Happy Way’s Dark Chocolate Protein Powder
- 30g cocoa powder
- 100g plain flour
- Pinch of salt
- 100g smooth peanut butter
METHOD
- Preheat the oven to 175°C. Line a brownie tin with parchment paper
- Melt the butter and chocolate together in a microwave-safe bowl or over a bain-marie until smooth and glossy. Set aside.
- Whisk in the brown sugar and caster sugar. The mixture may look separated - don’t worry, it will come together once the eggs are added.
- Add the eggs one at a time, whisking gently after each addition. Stir in the vanilla extract.
- Sift in the protein powder, cocoa powder, flour and salt. Fold gently until just combined.
- Transfer the batter to the prepared tin and spread evenly. Dollop the peanut butter over the top, then swirl with a knife or skewer.
- Bake for 28-30 minutes, or until the edges are set and the centre is slightly soft. A toothpick should come out with a few moist crumbs.
- Cool completely in the pan, then slice and serve.
Recipe by @madeby.mandy
