Peanut butter swirl brownies with whipped cream

Peanut butter swirl brownies with whipped cream

Recipe cooking time
Makes 12


  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2. Butter a 20cm square baking tin and line with parchment paper.
  2. Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Remove from the heat and stir until smooth.
  3. Whisk together the flour and baking powder in a separate bowl.
  4. Whisk the sugar into the chocolate mixture, then gradually whisk in the eggs until smooth.
  5. Stir in the vanilla, then stir in the flour until incorporated.
  6. Stir together all of the filling ingredients in a separate bowl.
  7. Spread the batter into the pan. Add dollops of the peanut butter filling all over, then use a knife to swirl it through.
  8. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Leave to cool before slicing.


  • 100g Avonmore Butter, plus extra for greasing
  • 180g plain chocolate, chopped
  • 80g plain flour
  • ½ tsp baking powder
  • 150g caster sugar
  • 3 large eggs
  • 2 tsp vanilla extract

For the filling:

  • 40g Avonmore butter, melted
  • 60g icing sugar
  • 150g peanut butter
  • Pinch of salt
  • ½ tsp vanilla extract

To serve:

  • Avonmore Freshly Whipped Cream

Peanut butter swirl brownies with whipped cream