RecipeTin Eats

This has been a top 10 recipe for the last 5 years. Try it, if you haven’t already, and you’ll understand why!! 🥰 - N x ❤️ Honey Garlic Chicken Breast   INGREDIENTS 500 g / 1 lb chicken breast , boneless and skinless (2 pieces) Salt and pepper 1/4 cup (60g) flour 3.5 tbsp (50g) unsalted butter 2 garlic cloves , minced 1 1/2 tbsp cider vinegar (or white or other clear vinegar) 1 tbsp light soy sauce (or all purpose) 1/3 cup / 90g honey (or maple syrup)   DIRECTIONS 1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper. Coat in flour, shaking off excess. 2. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. Cook chicken for 2 - 3 min until golden, turn and cook the other side for 1 min. 3. Turn heat down slightly to medium high. 4. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts. 5. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened. 6. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir. 7. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce. #recipetineats #honeygarlicchicken #chickenbreast #quickdinner

Wow. Social media is swift and vicious. I made the statement knowing that it would come with a barrage of hate against me and the internet did not let me down. But I’m asking you to stop the personal attacks against Brooke. That’s not the way to speak your mind, and that’s not the kind of support I want. Please keep it respectful 🙏🏻 - N x ❤️ update: turning off comments so I don’t have to moderate haters. Sometimes I wonder why I bother with TikTok. Scary place @brooki

Don’t try to cook 4+ cups of rice on the stove using the absorption method, you’ll end up with a mushy layer at the bottom of the pot. Bake it. So easy, totally hands off, works every time. Do 2 pans at the same time for big big batch! - N x ❤️ PS rice to water ratio for oven is 1:1.5 for 2 cups rice then drops to 1:1 for 4+ cups rice (in CUPS not weight/L, 1c basmati = 190g, 1c water =250g) BIG BATCH FLUFFY BAKED BASMATI RICE (Also works for long grain, see notes) Use a 23 x 33 x 6 cm metal pan (13 x 9”) 4 cups basmati rice (750g), not washed* (serves 12 - 14) 4 cups (1 litre) boiling water OR: 6 cups / 1.2kg basmati rice, not washed* (serves 15 - 18) 6 cups / 1.5L boiling water 1. Preheat oven to 200C/390F (180C fan) 2. Put rice and boiling water in pan. Spread rice out evenly (work quickly), cover tightly with foil. 3. Bake 35 minutes for 4 cups rice, 45 min for 6 cups. Remove from oven, rest 10 minutes - do not remove the foil! 4. Fluff gently, serve. * rice rinsing not necessary for fluffy rice or cleaning if you buy in packets where rice is cleaned before packaging (I’m in Australia) BUT if you buy rice from sacks off the street it is best to wash, do not soak, drain well then reduce boiling water by 1/3 cup to account for water logged in rice (2T for 2 cups rice). Notes - Can also use long grain rice. Recipe is different for jasmine, brown and sushi rice. - For 2 cups of rice, use a 20cm/8” square pan with 3 cups boiling water, 35 min same temp. - Frozen rice is a life staple. Cool, freeze, microwave from frozen (sprinkle with bit of water if needed to make it a bit steamy if it seems a bit dry). #recipetineats #howtocookrice

Don’t get me wrong, I don’t have anything against salad lovers.😅 I just don’t think they’d want to come over to my place for dinner! - N x ❤️ Cottage Pie {Serves 6 – 8}   1.5 tbsp olive oil 2 garlic cloves minced 1 onion, carrot and celery finely chopped or grated using box grater* 750g / 1.5 lb beef* 1/4 cup flour 3 tbsp tomato paste 2 cups beef stock/broth low sodium 1/2 cup red wine (can omit) 1 beef bouillon cube crumbled or 1 tsp powder 2 tbsp Worcestershire 1 tsp dried thyme, 2 bay leaves 3/4 tsp cooking/kosher salt, 1/4 tsp pepper Topping: 1.2kg / 2.5 lb potatoes 2.5cm / 1" cubes, 1/2 cup milk, 2 tbsp (30g) butter Sprinkling: 3 tbsp parmesan, 2 tbsp (30g) butter melted or olive oil, optional thyme leaves garnish   1. Heat oil in a large deep skillet over medium high. Cook onion and garlic 1 min. Add carrots and celery, cook 3 min. Turn heat up to high, cook beef, breaking it up as you go, until no longer red. 2. Mix in flour, then add everything else. Simmer rapidly 20 – 30 min, stirring occasionally, until it reduces down to a thick consistency (see video) – turn heat down as it thickens. 3. Transfer to 6 cup dish (1.5 litre / quart). Cool fully until firm (1.5 hrs counter, or fridge to speed up, stops potato sinking in. 4. Cook potatoes in boiling water for 15 min or until soft, drain, return to pot, mash with butter, milk and salt until creamy. 5. Spread on pie, squiggle surface with fork, sprinkle with parmesan, drizzle with butter, 180C/350F for 25 min or until golden on top and piping hot in middle. Serve!   * Sub with other diced veg, sub meat with lamb (= shepherd’s pie) or other ground meat (even sausage). Anything works here and is 100% delish. #recipetineats #cosyfood #cottagepie #beefmince #groundbeef

Ribboned with cheese and swirls of herb and garlic. YES! Butter isn’t needed, but always welcome. Enjoy! - N x ❤️ Cheese, herb & garlic quick bread   200g / 7 oz block colby, cheddar or tasty cheese, sliced 3mm / 0.1" thick (about 10–12 slices), varying widths (no rules!) Herb & Garlic Swirl: 2 tbsp EACH finely chopped fresh rosemary and parsley 1 tsp dried oregano 1/2 tsp dried thyme 2 garlic cloves, finely grated or crushed using garlic crusher 3 tbsp extra virgin olive oil 1/2 tsp cooking/kosher salt (halve if using table salt) Dry: 2 1/4 cups plain (all-purpose) flour 1 tsp baking soda (or 3 1/2 tsp baking powder sub) 3/4 tsp cooking/kosher salt (halve for table salt) Wet: 1/2 cup plain yogurt (unsweetened) 3/4 cup milk 2 large eggs 50g / 3 1/2 tbsp unsalted butter, melted 2 tbsp olive oil 2 small garlic cloves, crushed or grated   1. Mix herb and garlic swirl ingredients. Whisk dry in a bowl, wet in a separate bowl. Pour wet into dry, mix just until you can no longer see flour (bit lumpy is fine). 2. Pour 1/3 into 21 x 11 x 7 cm lined loaf pan (8.3 x 4.5 x 2.75"), dollop/randomly swirl 1/3 herb & garlic mixture, push in 1/3 of the cheese. Repeat twice more (cheese sticking out on surface = good stuff!). 3. Bake 30 min at 180°C/350°F (both fan and standard ovens), then cover loosely with foil and bake further 20 min or until skewer inserted into centre comes out clean. Leave in tin 5 min then cool on rack 10 min, then slice! #recipetineats #quickbread #cheesegarlicbread #easybaking

Are people actually turned off because of the colour of pea and ham soup??🤔🤔 Such a shame if that’s true because it’s a ripper - absolute lowest effort soup for seriously high returns. On second thoughts, let’s keep this one for ourselves! Don’t tag anyone or share this. It’s so annoying when the shops sell out of ham hocks.- N x ❤️ Pea and Ham Soup (slow cooker or stove) . One of the few “throw it all in the slow cooker” recipes I have. No need to saute onion beforehand – you’ll find it rises to the surface and essential self sautes in the ham fat! . 500g / 1lb dried split peas 1.2-1.5kg / 2.4-5lb ham hock (aka ham bone), bacon hock or MEATY leftover ham bone 1/4 tsp salt (start with less, adjust later), 3/4 tsp black pepper, 2 garlic cloves minced, 2 bay leaves (dried or fresh), 1 onion, 2 celery sticks and 1 carrot finely chopped, 8 cups (2 litres/qts) water . 1. Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water. 2. Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h - 1 hr 20 min pressure cooker/Instant Pot on HIGH) 3. Remove ham bone, shred ham meat. Discard bone and fatty skin. 4. Remove bay leaves. Use a stick blender to blitz 2 or 3 times - thickens soup but doesn’t make it completely smooth (my preference, you can blend completely if you want). 5. Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham). Serve garnished with parsley. Serve with crusty bread for dunking - make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic Bread! {All on my site} #recipetineats #peahamsoup#slowcooker

My timer is cuter than yours 🥰 - N x EasyFrench Apple Tart - Tarte Fine aux Pommes   1 square sheet butter puff pastry (25cm / 10″ square), barely thawed 5 tsp caster sugar / superfine sugar (sub regular / granulated) 2 large gala apples (or 3 medium), or other apple of choice, peeled, cut in half, core removed, sliced 0.5cm / 0.2″ thick 1 tbsp unsalted butter, melted FOR SERVING: Icing sugar/powdered sugar, for dusting (optional) Vanilla ice cream (not really optional!)   Sprinkle 3tsp sugar on paper in the shape of the puff pastry. Place puff on the sugar, fold in 1cm / 0.4" edge. Lay 3 rows of apple slightly overlapping. Brush butter and sprinkle 2t sugar over apple and edge. Bake on preheated tray at 210°C/375°F (190°C fan) for 30 minutes or until edge is very golden and apple edges are light golden. #r#recipetineatsa#appletartpuffpastrydessert

Melting Afghan Chickpea Curry! Just wait ’til you see how creamy and “melt-in-your-mouth” those chickpeas are. Main goal was to replicate a chickpea curry from Afghan Sufra in Lakemba (Sydney locals, if you know, you know), learnt the great Creamy chickpeas + thickened sauce trick from @sugarspice.more Pakistani Lahori Chanay, and spice flavours adapted from Parwana by @durkhanaiayubi Ayubi, a beautiful Afghani cookbook
 Think I’ve got just enough space to cram in the recipe! Serve with GIANT Afghan breads if you can find them – Ryde locals, head to the Persian shops on Church St (BIG! Cheap! Freezer-friendly!) – N x ❤️ PS. Second-last pic = proof of creamy chickpea magic. Melting Afghan Chickpea Curry 
3 tbsp ghee (or butter/coconut oil)
2 cinnamon sticks
1 onion, finely chopped
1.5 tbsp each grated ginger & garlic
2 bay leaves (fresh or dried)
1/2 cup red split lentils
1 cup water + 1L/4cups veg stock (low-sodium)
1/2 tsp salt
3 x 400g/14oz can chickpeas, drained
1/4 tsp baking soda (optional but magical) Spices:
1 tbsp each cumin & coriander
1.5 tsp turmeric
3/4 tsp cardamom
1/4 tsp cloves Toast cinnamon in ghee (med-high, 30 sec), then sauté onion, bay, garlic, and ginger (3 min). Add spices (30 sec), lentils, stock & salt. Simmer 15 min, lid on. Add chickpeas, water & baking soda. Simmer 30 min uncovered until lentils break down and sauce thickens (like a thick soup). Serve with rice or flatbread! #recipetineats #chickpeacurry @jb_alexandre #omgitsvegan

Watch to the end to see the real me and my real life 😂 - N x BAKED GREEK ZUCCHINI TOTS They’re Greek, so they’re fabulous   1lb / 500 g zucchinis 1/4 tsp cooking salt / kosher salt BATTER: 3/4 cup green onion, finely sliced 2 garlic cloves, crushed 1 cup panko breadcrumbs 2 eggs 1/2 cup parmesan cheese, finely grated (I use store bought sandy type) 1 tbsp dried oregano 1/2 tsp cooking salt / kosher salt (halve for table salt, increase 50% for flakes) 1/2 cup plain flour (all-purpose flour) 150g / 5 oz feta cheese, crumbled COOKING: Olive oil spray   1. Grate zucchini with standard box grater, sprinkle with salt and leave in colander for 30 min. Squeeze out excess liquid, place in bowl and mix with remaining ingredients EXCEPT feta. Gently stir through feta at end. 2. Dollop heaped tablespoons on 2 x lined trays (I get 29), shape into “tot” shapes. Spray generously with oil, 3. Bake at 200C/390F (180C fan) for 30 minutes, swapping the trays at the 20 minute mark or until golden brown and the surface is crispy (sometimes the tray on lower shelf needs a few extra minutes). Serve with lemon wedges and Mint Yogurt (3/4 cup yogurt + 1 tbsp fresh mint finely chopped + 1/2 tbsp each extra virgin olive oil and lemon + 1/4 tsp each salt and pepper PS They reheat fab, same temp, 5 min. #recipetineats #zuchinirecipe #courguetterecipe #greekrecipe #vegetarianappetizer

These are the reason you haven’t seen me wearing jeans lately 😭 HOW DO BAKERS STAY SO SKINNY??!!! 😭😭😭 Shameless @butterboybake knock off. They cost $8.50 each! - N x ❤️ BISCOFF STUFFED COOKIES   8 x 1 tbsp generously heaped Biscoff, smooth (280g/9.5oz total)
225g/2 US sticks unsalted butter, cut into 1cm/1/2” cubes DRY: 2 1/4 cups plain/all-purpose flour (335g)
3 tsp cornflour/cornstarch
1/4 tsp baking powder
1/2 tsp baking soda/bi-carb
1/2 tsp cooking salt/kosher salt BISCOFF SPICES: 1 tsp cinnamon powder
1/2 tsp all spice powder
1/4 tsp ginger powder WET:
3/4 tightly packed cup brown sugar (150g)
1/3 cup caster sugar/superfine sugar (70g)
1 large egg (~55g/2oz)
1 yolk from a large egg
1 tsp vanilla extract CHOC CHIPS:
1 1/4 cups white choc chips (200g), plus extra for decorating   1. Freeze 8 x 1.25cm/1/2” blobs Biscoff until firm (~1 hr). 2. Simmer butter on med high until very foamy and you see little golden bits, smells nutty. Cool to room temp then hand mix in sugar, then egg + vanilla. 3. Whisk Dry ingredients in separate bowl. Mix Dry ingredients into butter mixture, adding choc chips towards end. Only mix until you can no longer see flour. Press into 8 x balls (125g/4.4oz each, heaped 1/3 cup), flatten, top with frozen Biscoff then enclose. 4. Fridge* 12 -24 hrs (bare min 1 hr). 5. Put 4 fridge cold cookie balls each on 2 x lined trays, bake 180°C/350°F (170°C fan) 19 min until golden on edges and surface is pale but cooked (ie not melty raw dough). Top with more choc while hot (can also reshape with spatula to make neat round). Cool 15 min on tray, attack!   * 12 – 24 hours is perfection, 12/10 for crispy edges, excellent chewy and superior flavour! 2 hr fridge still excellent 9/10. If it’s an emergency, bake 2 now and 6 tomorrow, and then you will know for sure that they’re worth the wait – YOU KNOW I AM THE IMPATIENT SORT I would never tell you to fridge 12 hours unless I had tested to death to know there’s no way to shortcut it, no magic ingredient, no special trick!! #recipetineats #biscoffstuffedcookies #biscoffcookies #biscoffrecipes

How many times do I say the word “claypot”? 🤣 Fabulous ginger forward flavours in my new favourite one-pot rice meal. The 2 ingredient sauce totally makes this! - N x ❤️ Ginger Chicken and Rice with Mushrooms – easy, fab one pot recipe   4 tbsp oil 500g / 1 lb boneless, skinless chicken thighs, cut into bite-size pieces 1 1/2 cups long grain rice* 2 cups low-sodium chicken stock 4 green onion stems – white part finely sliced, green tops cut into 5cm lengths 11/2 tbsp grated ginger 2 garlic cloves, finely minced 4–5 slices fresh ginger (5mm/0.2” thick, no need to peel) Mushrooms – use any you want! 500g / 1 lb in total – I used 150g/5oz each shiitake and oyster + 200g/7oz king oyster Salt and white pepper Sauce: 3 tbsp kecap manis 2 tbsp fish sauce 1/8 tsp white pepper (sub black)   Instructions: 1. Mix sauce; toss chicken with 11/2 tbsp, set remainder aside. Sear mushrooms in 2 batches in a large pot - 1½ tbsp oil with pinch of salt and pepper per batch until lightly golden – but do not cook through! Remove into bowl. 2. Heat 1 tbsp oil, sear chicken for 1 min. Add green onion whites, grated ginger, garlic, stir 30 sec. Add rice, stir, add stock and ginger slices. Bring to rapid simmer. Top with mushrooms (including any juices accumulated in bowl). Cover and cook on low for 20 min until liquid absorbed (no stirring!). 3. Rest 10 min covered. Drizzle with remaining sauce, add green part of green onion, toss briefly, and serve.   * Can use basmati as well, medium grain ok, short grain/sushi rice/jasmine too soft/mushy for my taste using this method of cooking. Do not use risotto, paella, wild rice or quinoa. #recipetineats #onepot #quickandeasy

It’s almost concerning how excited I am over a meatball maker 😂 “Because no one should go hungry” - Nagi & Dozer ❤️ #givingback #recipetineats #foodbank

Cookbook of the year Thank you ABIA Awards for the honour To my team - thank you for your support for all those months I disappeared into the book/making black-hole (and all that Moroccan lamb and seafood pie you taste tested🤣) @Pan Macmillan Australia - this one’s for you. For the whole team. I am proud to call you my publisher. Success and integrity. WE DID IT!! - N x PS Camilla dress hired from @Jadore La Robe Dress Hire Putney 👗 #abia2025

This is what we’re making tonight with @johgriggs7 on @bhgaus tonight - Mum’s gyoza! Worth watching just to hear Mama RecipeTin giving Joh and JB grief for their wrapping efforts (and me too, for that matter 😂) On tonight at 7pm on @channel7 and @7twoau Gyoza (Japananese Dumplings) | Makes 40 - 45   INGREDIENTS Filling: 1 1/2 cups green cabbage, very finely chopped 1 tsp salt, separated 1 lb / 500g ground pork (mince) (fattier the better) 1 cup garlic chives, finely chopped 1 garlic cloves, minced + 1 tsp ginger, grated 1 tsp sesame oil + 2 tsp soy sauce 1 tbsp cornstarch / corn flour Gyoza: 1 tsp cornflour (cornstarch) - for tray 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets 3 tbsp vegetable oil (or other cooking oil) Dipping Sauce: Soy sauce Rice wine vinegar Chili oil (Rayu is Japanese chili oil)   DIRECTIONS 1. Combine cabbage and 1/2 tsp salt, mix, set aside 20 min to wilt slightly. Add remaining Filling ingredients (inc remaining ½ tsp salt), mix well with hands. 2. Sprinkle baking tray with 1 tsp cornflour. 3. Get one very slightly heaped tablespoon of Filling, place in centre of wrapper. Dip finger in water then run it around the edge (semi circle). Fold and pleat per video. 4. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on. 5. Cook until the water has evaporated and the wrapper is slightly translucent on top. 6. Use an egg flip to transfer onto a plate upside down i.e. golden side up. 7. Serve with Dipping Sauce. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil. @Better Homes and Gardens #recipetineats #recipetinmeals

Filmed this weeks ago, kept meaning to share it!! Anyone here already made it? Whipped ricotta is a 2 minute game changer! - N x ❤️ Whipped ricotta one pot chicken pasta Serves 4 – 5 CHICKEN: 500g/1 lb chicken thigh fillets, cut into small bite size pieces (or breast or tenderloin) 1/2 tsp cooking/kosher salt (halve for table salt) 1/4 tsp black pepper PASTA: 220g/ 7 oz sun-dried tomato stripes in oil, drained (RESERVE OIL) 3 tbsp oil from the sun dried tomato jar 1 small onion, finely diced 2 garlic cloves, finely minced 1 tbsp tomato paste (ok if you don’t have) 1/4 cup dry white wine, optional 400g/14 oz canned crushed tomato 350g /12oz fusilli pasta (spirals), or similar 1 litre /4 cups chicken stock/broth, low sodium 1/4 tsp cooking/kosher salt 1/4 tsp black pepper 1 cup basil leaves, roughly chopped WHIPPED RICOTTA – whisk by hand: 1/2 cup ricotta (Paesanella my preferred), full fat 4 tbsp milk, plus extra if needed to loosen 1/4 cup (packed) finely grated parmesan 1. Heat 3 tbsp sun dried tomato oil in large pot over high heat. Seal surface of chicken sprinkled with the salt and pepper (still raw inside), remove with slotted spoon into bowl. 2. In same pot, cook garlic & onion 3 min, then tomato paste and sun dried tomatoes 1 min. Add wine, simmer rapidly until mostly evaporated, add pasta and cooked chicken, stir to coat pasta in the flavours. 3. Add stock, tomato, salt and pepper, bring to simmer then lower to medium high so it’s simmering rapidly. Cook 15 min, stirring every couple of minutes at first then more frequently towards the end (lower heat it catching on base), until pasta is just cooked and liquid is mostly absorbed (but should be a little too soupy still). 4. Stir in basil, divide between bowls, dollop/smear ricotta on surface (by this time, excess liquid will be absorbed = perfectly juicy saucy pasta). EAT! #onepotpasta #recipetineats #whippedricotta

🧀🧀🧀 Cheese scones. YES! - N x ❤️ Cheese scones   1 3/4 cups plain flour / all-purpose flour (260g) 1 1/2 cups (150 g) shredded cheddar or tasty cheese (packet shredded ok, tightly pack the cups!) 3 tsp baking powder 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes) 100 g (7 tbsp) unsalted butter, cold, cut into 1 cm cubes 3/4 cup milk, cold (180 ml), plus a little extra for brushing (preferably full fat) Topping / Serving: 1/3 cup (30 g) shredded cheese, for topping Butter, for spreading   1. Pulse flour, baking powder, and salt once. Add butter, pulse 4 times until pea-sized bits remain. Add cheese, pulse once. While pulsing, pour in milk until just combined. 2. Knead into a ball on lightly floured surface, pat down to 3cm/1.4” thick disc, put on paper. Brush with milk, press on cheese, cut into 6 wedges. 3. Place on a tray, pull wedges 5cm/2” apart, bake 20 min at 200°C/390°F (180°C fan) until deep golden. Cool 5 minutes, then enjoy warm with butter! #recipetineats #cheesescones #easybaking #afternoontea

I like to stuff my brownies. 🥰 - N x ❤️ PS You can switch the peanut butter for any spread with a similar consistency eg Nutella, Biscoff etc. And you can use this spread freezing method to stuff “anything” from pancakes to cookies to cakes to brownies, I’ve done ‘em all! Peanut Butter Stuffed Brownies   PEANUT BUTTER STUFFING 1 cup (250g) smooth peanut butter spread for stuffing – not natural pure peanut butter, (too runny) use the sandwich spread type (Bega, Skippy's) 1 tsp salt flakes, divided BROWNIE 200g / 14 tbsp unsalted butter (1 3/4 US sticks) 1 1/4 cups (200g) dark chocolate chips (US: semi-sweet chips), don’t use higher cocoa % like 70% 1 cup loosely packed brown sugar (175g) 3 large eggs, lightly beaten 1 tsp vanilla extract 1/2 cup plain flour (75g) 1/4 cup cocoa powder, sifted (30g) don’t use dutch processed 1/8 tsp cooking salt / kosher salt (or pinch of table salt)   1. Line 20cm/8” pan with overhang. Put aside 2 tbsp peanut butter for swirls, loosen rest in microwave (30 sec on high), mix until smooth, pour into pan. Tilt to level, sprinkle with half the salt flakes, freeze 2 – 3 hours until solid. Remove from pan and keep in freezer until ready to use. 2. Re-line pan. Melt butter and choc in 30 sec increments in microwave, whisk until fully combined and smooth. Whisk in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, pour rest over and spread. Loosen reserve peanut butter in microwave, dollop/drizzle then use side of butter knife or back of teaspoon to swirl (make grooves if needed to reveal brownie batter, levels out in oven). 3. Bake 32 min at 180C/350F (1609C fan), cool 1 hour on counter then 3 – 4 hrs in fridge until firm (else PB oozes out when cut). Sprinkle with remaining salt flakes, cut into 16, let it come to room temp for 10 min+. Attack!   Store leftovers in airtight container in pantry, not fridge (unless super hot where you are)  #recipetineats #peanutbutterbrownies #peanutbutterstuffedbrownies