Crunchy Peanut Butter | 225 g |
Bar Dark Chocolate, Broken Into Pieces | 200 g |
Soft Light Brown Sugar | 280 g |
Medium Eggs | 3 whole |
Self-Raising Flour | 100 g |
Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C and line a 20cm square baking tin with baking parchment.
Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted.
Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie.
Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.