This recipe came complete with KitKats latest cookie dough creation to Tash’s house. So she did the right thing and tested the recipe out as you can see in the pic. She also nattered on about it on The Sauce but I would just like to point out no other member of The Feed team got to sample the brownie or any leftover KitKats.
Serves 12 | Prep time: 15 minutes | Cook time: 45 minutes
200g softened butter
1 ¾ cup caster sugar
4 size 7 eggs
⅔ cup dark cocoa powder
½ cup plain flour
¾ tsp baking powder
Pinch of salt
4 bars KitKat Chunky Cookie Dough, roughly chopped
⅓ cup smooth natural peanut butter
1Tbsp chopped peanuts (optional)
Preheat your oven to 150℃ fan bake. Line a square or rectangular cake tin with baking paper.
In a bowl, cream together the butter and sugar with an electric beater or mixer until light and fluffy. Add the eggs, then beat well to combine.
Fold in the cocoa powder, flour, baking powder and a pinch of salt until the batter is smooth, then fold in the chopped KitKat Cookie Dough; keeping a handful of pieces for the topping.
Pour the batter into the lined tin and spread evenly across the tin. Dollop pockets of peanut butter across the top of the brownie, then use a skewer to marble into the brownie batter. Scatter the reserved KitKat pieces over the top, along with the chopped peanuts.
Bake the brownie for 45 minutes, or until the center still has a slight wobble and the edges have set.
Remove from the oven and leave to cool for 30 minutes or until firm enough to lift from the tin, then place on a cooling rack to cool completely before slicing into 12 pieces.
Store in an airtight container for up to 4 days.
