Jamie Oliver's Peanut Butter & Jelly Brownies {A Perfect Treat For Back To School}!

I've been bit by the baking bug pretty hard lately. I wanna make all the baked goods right now, but I'm especially craving anything with peanut butter. When I saw Jamie's Peanut Butter & Jelly Brownies I fell in love at first sight. Not only does it look like the dessert of my dreams, but I also love the peanut butter and jelly theme because....IT'S BACK TO SCHOOL TIME!

We are going back to school the middle of next week and I can hardly believe it. The summer has  flown by. Seeing as how this is the tail end of summer, I thought a decadent treat like this was perfect!

Can I just tell you right now...these fudgy ooey-gooey brownies have a decadent peanut butter custard swirled into them? Yes, you heard me right. A creamy, dreamy, obsession-worthy peanut butter custard. Then you tuck pockets of raspberry jam into the peanut butter custard before garnishing with some beautiful fresh raspberries. It is a thing of beauty. It is dessert perfection. 

And it is a sad, sad story when you can only have one, because you're gonna want another, and another. In fact, I ate one. My husband ate two. We each saved one. Then I packed the rest up and delivered them to a friend to get them out of my sight because I knew I'd be tempted! 

YOU NEED THESE IN YOUR LIFE!!

Peanut Butter & Jelly Brownies

Adapted from Comfort Food

by Jamie Oliver

Serves 15

Custard

1 cup milk

1 vanilla bean OR 2 teaspoons vanilla extract

2 large egg yolks

1/4 cup sugar

1 heaping tablespoon cornstarch

1-1/2 tablespoons butter (at room temperature)

2 heaping tablespoons smooth peanut butter

Brownies

1 cup butter, plus extra for greasing

8 ounces quality dark chocolate (I used semisweet)*

1 cup, plus 2 tablespoons sugar

4 large eggs

1 cup all-purpose flour

2 tablespoons raspberry jam

2-1/2 ounces fresh raspberries

Notes: I used semisweet chocolate because we like it better than dark chocolate, but the recipe calls for 70% dark chocolate. I also used two kinds of jam, strawberry and grape because we wanted to try some of each and because it's what I had on hand. My brownies had to bake for about 30 minutes, 5 minutes over the suggested time.

 To make the custard, put the milk into a saucepan, halve the vanilla bean lengthwise, and scrape out the seeds, then add both bean and seeds to the pan and lightly simmer on the stove (or use vanilla extract), stirring occasionally. Meanwhile, in a bowl, use a balloon whisk to combine the egg yolks, sugar, cornstarch, and soft butter. Whisking constantly, gradually pour the hot milk into the bowl, until combined. Return the custard mixture to the pan, place over a low heat, and stir gently for 2 to 3 minutes, or until thickened. Stir in the peanut butter, then leave the custard to cool completely.

Preheat the oven to 350F. For the brownies, grease and line (use parchment) a deep baking pan (8x12 inches). Melt the butter in a non-stick saucepan on a very low heat, the snap up and add the chocolate. Stir regularly with a spatula until melted and combined, then remove from the heat and stir in the sugar. Leave to cool slightly, then whisk in the eggs, one at a time, until silky. Sift in the flour and mix well.

Pour the brownie mix into the prepared baking pan, then swirl through the chilled nutty custard (discarding the vanilla bean, if using). Erratically distribute little spoonfuls of jam over the surface, then poke in the fresh raspberries (or any other fresh seasonal berries that correspond with the jam you're using). Bake for around 25 minutes, or until cooked on the outside but still a bit gooey in the middle. Leave to cool for 1 hour if you can bear it, then cut into portions and serve.

Peanut Butter & Jelly Week @ IHCC