For these peanut butter brownies I have used Crunchy peanut butter, you can of course use smooth. I just love the added texture that the crunchy peanut butter gives.

You will need:

• 135g Dark Chocolate (broken into squares)
• 135g Butter
• 1tsp Vanilla extract
• 2 Eggs
• 225g Caster Sugar
• 135g Plain Flour
• 1/2tsp baking Powder
• 120g Peanut Butter (warmed slightly)

Method:

• Grease and line a square 20cm tin and preheat the oven to 180degrees
• Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
• Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
• Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look think and creamy.
• Gentle fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
• (I now slightly warm the peanut butter over my bain marie.)
• Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
• Pour into the prepared tin and level the top.
• Using a teaspoon randomly dot the peanut butter over the brownie cake mix.
• With a knife swirl the peanut butter into the mixture. You don’t want to totally blend the peanut butter in just distribute it across the top.
• Bake for about 30 mins.
• Allow to cool in the tin.
• Cut into squares and devour!