A gorgeous fudgy, nutty and deeply chocolatey brownie, decorated with fresh fruit to look like the flag of the United States of America. They're acked with dark chocolate and SKIPPY® Peanut Butter, which is great to bake with due to an exceptionally smooth, melt-in-the-mouth texture made from the sweetest American peanuts. Meanwhile, whipped eggs help make the texture of these brownies both light and fudgy - just utterly perfect.
Course: Desserts and sweet treats
Keyword: 4th july, american flag, peanut butter, peanut butter brownie
Author: Emily Leary
For the brownies
250glight brown sugar
For the topping
400gstrawberriescut into thin wedges
3bananascut diagonally to give long, thin, oval slices
Preheat the oven to 200C (180C) and grease a medium baking tray, then line the base with baking paper.
Put the chocolate and butter in a microwave safe bowl and microwave for 30 seconds.
Stir, then microwave again in 10-second blasts until the chocolate has just melted.
Add the peanut butter.
Stir through until the mixture is smooth, then allow to cool a little.
Sift in the cocoa and flour.
Gently fold through.
In a separate bowl, add the sugar and eggs.
Whisk until it goes frothy, then silky and pale. This will help to make your brownies fudgy yet light.
Pour the eggs and sugar mix into the chocolate mix.
Gently fold through until just combined.
Pour the mixture your greased and lined baking tin.
Bake for 20 mins, give the tray a shake and see if it only gives the slightest jiggle. If the brownie wiggles a lot, put it in for another 5 minutes and check again. Leave the brownie in the tin to cool completely.
Decorate just before serving by arranging the strawberries and banana slices in stripes, leaving a section in the corner to fill with blueberries.
I ran out of space to do the correct number of stripes, but I think the effect is still pretty great!