Peanut butter and chocolate are a great double act, and this marbled marvel both looks and tastes awesome.
- Cooking oil spray, to grease
- 60 g butter
- ¾ cup caster sugar
- ⅓ cup water
- 3 eggs, lightly beaten
- ¼ cup canola oil
- 1 tsp vanilla extract
- 1¼ cups plain flour
- 1 tsp baking powder
- ¼ cup creamy peanut butter
- ¼ cup milk
- ½ cup unsweetened cocoa powder
- ¼ cup dark chocolate baking bits
- Preheat oven to 180°C. Grease a 26 x 16 x 5cm slice tin. Line with baking paper, extending paper over edges of tin, and set aside.
- Put butter in a medium saucepan over a low heat until melted. Remove from heat. Stir in sugar and water until sugar is dissolved. Stir in eggs, oil and vanilla. Stir in 1 cup of the flour and baking powder until combined (batter will be thin).
- Put ½ cup of batter into a small bowl; whisk in peanut butter and 1 tablespoon of the milk until smooth. Using a separate small bowl, combine remaining ¼ cup flour and cocoa powder. Stir flour mixture and remaining 2 tablespoons milk into remaining batter; stir in chocolate pieces.
- Pour chocolate batter into prepared tin. Spoon peanut butter batter in small mounds onto chocolate batter. Using a table knife or narrow metal spatula, swirl batters slightly to marble.
- Bake for 20-25 minutes or until top springs back when lightly touched and a skewer inserted in the centre comes out clean. Cool in tin on a wire rack. Using the edges of the baking paper, lift from the tin, cut into squares and serve.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||62.7 g|
|Total carbohydrates||316.2 g|
|- Sugars||178.4 g|
|Dietary fibre||27.0 g|