A surprising combination of two American classics—brownies and peanut butter and jelly. The tart, sweet jam contrasts with the earthy peanut and complements the sticky chocolate. Be careful not to overcook the outside—under is better than overdone with this one. For extra power-up points, serve with vegan ice cream and top with melted dark chocolate and nuts.
What you'll need: Preheat oven to 320°F | 8 x 12-inch baking pan | Parchment paper| Food processor or electric mixer
Line the baking pan with the parchment paper, making sure there’s a good overhang (this excess will act as handles to remove the brownie from the pan when it comes out of the oven).
Add the flour, sugar, cocoa, baking powder, and salt to the food processor and whizz to combine. Add 2 tbsp of the peanut butter, the water, oil, and vanilla. Blend until everything is well mixed (or put everything in a large mixing bowl and use an electric mixer). Break the dark chocolate into squares and add it to the mixture | Blend for another few seconds to mix in the chocolate.
Use a spatula or metal spoon to empty the brownie mix into the baking pan and smooth it out so it goes all the way to the edges of the pan. Use a spoon to pour and drag swirls of the remaining peanut butter and the jam randomly over the top of the brownie, decorating the whole top with long swirls of jam. Push the raspberries and peanuts randomly into the mixture.
Put the pan in the hot oven and bake for 45 minutes, until cooked but still squidgy in the middle (try to avoid the outsides drying out and getting too browned; you want to take it out sooner than you think—
the middle will still be soft and maybe even wobbly, but it will cool down to a gooey perfection).
Take the pan out of the oven and let it cool down almost to room temperature. Use the parchment paper to lift the brownie out of the pan and put it on a cutting board (you may need a friend to help with this to ensure it doesn’t break in the middle). Cut into brownie portions and serve.