Chocolate and Peanut Butter Brownie Recipe

Melt the chocolate in a double boiler with the butter cut into pieces. Once the butter and chocolate mixture is completely melted, stir until smooth. Add the sugar, then the eggs one by one, mixing with a whisk.

Butter a mold or line it with paper and preheat the oven to 180 °C.

Mix the flour with the baking soda. Set aside. Scrape the vanilla bean and add the seeds to the mixture. Gradually pour the chocolate mixture into the flour in three parts. Gently whisk each time.

Peanut butter dough: mix peanut butter, powdered sugar, softened butter, and a pinch of salt in a bowl and whisk until the mixture lightens slightly in color.

Pour a little chocolate batter into the bottom of the mold. Using a large spoon, add dollops of peanut butter batter all over the place, without mixing. Save some batter for decoration. Cover with the rest of the chocolate batter, and spread it gently until it completely covers the mold. Add the remaining peanut butter batter in small dollops on top of the cake, and with a toothpick or the tip of a knife, make circles and swirls in the batter.

To finish, bake for about 20 to 25 minutes. Remove the brownie from the pan when it is still warm. To cut it into squares, wait until the brownie is completely cooled.