Swirls of peanut butter pastry cream and raspberry jam transform this childhood classic into a sophisticated adult treat. Jamie Oliver gives a whole new meaning to PB&J snack time with these delectable dark chocolate brownies.
Dollops of peanut butter pastry cream and raspberry jam are swirled into the brownie batter. For a final garnish, the brownies are studded with fresh raspberries before going into the oven.
I baked these last autumn when I hosted friends and boyfriend at my newly leased flat in the heart of Monkland Village. I planned a fancy dinner with a nice cut of meat from the butcher Maître Boucher across the street and a couple recipes from Jamie’s Comfort Food Cookbook. When I realised my main dish wouldn’t be ready for another hour or so, I decided to switch it up and serve dessert first. No complaints here!
Source: Jamie’s Comfort Food
Yields 15 portions
Peanut Butter Pastry Cream
1 cup 2% milk
1 vanilla bean
2 egg yolks
1/4 cup sugar
1 heaping tablespoon cornstarch
1 1/2 tablespoons unsalted butter, softened
2 heaping tablespoons smooth peanut butter
1)Pour the milk into a saucepan.
2)Slice the vanilla bean in half and scrape the seeds into the saucepan. Leave the bean in the saucepan as well. Bring to a simmer and stir from time to time.
3)Whisk the egg yolks, sugar, cornstarch and butter together in a bowl.
4)Remove the vanilla bean from the hot milk. Pour the milk into the bowl while whisking constantly until incorporated.
5)Pour the mixture back into the saucepan and return to the low heat. Stir for 2 to 3 minutes, or until it has thickened.
6)Remove the saucepan from the heat and stir in the peanut butter.
7)Let the custard cool down completely.
1 cup unsalted butter
8 oz dark chocolate (70%)
1 cup + 2 tablespoons sugar
1 cup all-purpose flour
2 tablespoons raspberry jam
2 1/2 oz fresh raspberries
1)Preheat the oven to 350F.
2)Butter an 8 x 12 inches baking pan and line it with parchment paper. I do not have a pan this size, so I used my 9 x 13″ pan.
3)Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water.
4)Remove the saucepan from the heat and add the sugar. Let the mixture cool a bit.
5)Whisk in the eggs one at a time.
6)Fold the flour into the mixture.
7)Pour the brownie batter into the prepare pan.
8) Scoop the peanut butter pastry cream onto the batter and create swirls by running a knife through the dollops.
9)Dollop the raspberry jam onto the batter and create swirls.
10)Sprinkle the fresh raspberries all over the batter.
11)Bake for 25 minutes, or until cooked on the outside but still gooey in the centre.
12)Transfer the pan to a rack and let cool for 1 hour.