WELL THIS IS COOL 🤩My book in my hands ready for the publication dates📖❤️ (currently 13th September for US/Canada and 25th October for UK and Europe). To celebrate I’m sharing one of my favourite sheet pan desserts from the book🙌🏼Peanut Butter and Jam Brownies🍫🥜Baked in just 15-20 minutes! The beauty of sheet pan recipes is that they don’t take long to make. Makes 12 brownies. ▪️INGREDIENTS 1 1/4 cup (150g) frozen raspberries 1 1/4 cups (150g) all-purpose flour 3/4 teaspoon of baking powder 1/2 cup (45g) cacao powder 1/2 cup (110g) light brown sugar 1 1/4 cups (210g) dark chocolate chips (melted) 1/4 cup (60ml) dairy free butter (melted) 1 3/4 cups (420ml) dairy free milk (at room temperature) 1 teaspoon vanilla extract 2/3 cup (170g) smooth runny peanut butter 1/3 cup (60g) fresh raspberries (halved) 1 tablespoon (10g) of peanuts (halved) ▪️METHOD 1. Preheat the oven to 350f (180c or gas mark 4) and place a piece of parchment paper in the bottom of your sheet pan. Also heat a small saucepan on a medium heat and add the frozen raspberries. Keep an eye on them but allow them to thaw and release liquid whilst you prepare the rest. 2. Next in a large bowl combine the flour, baking powder, cacao powder and light brown sugar. In a separate bowl combine the melted dark chocolate and butter, room temperature milk, vanilla extract and half (85g) of the peanut butter. Combine. 3. Pour the wet mixture into the dry and combine before emptying into the sheet pan. Push the mixture into the corners. 4. Now carefully mash the thawed raspberries with a potato masher or fork. Then use a spoon to spoon the mixture on top of the brownie mixture in lines from one of the longest sides of the pan to the other. 5. Repeat with the remaining half of the peanut butter so it’s spread just underneath each mashed raspberry line. 6. Use a knife or skewer to make lines from one short side to the other and then repeat in the opposite directions to create the swirls. Top with the halved fresh raspberries and chopped peanuts and then bake in the oven for 20 minutes. 7. Allow to cool for 10 minutes before cutting into portions. Enjoy.