Moist, chocolatey brownies swirled with crunchy peanut butter layers.
Best moment: Dessert or indulgent weekend treat
Method:
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Preheat the oven:
Heat your oven to 180 °C (fan-forced if available). Line a square baking tin (roughly 20 x 20 cm) with baking paper. -
Melt chocolate and butter:
In a heatproof bowl over a saucepan of simmering water (or in the microwave in short bursts), melt the dark chocolate and butter together. Stir until smooth and glossy. Allow to cool slightly. -
Mix the wet ingredients:
Add the eggs to the melted chocolate mixture one at a time, whisking well after each. Then add the caster sugar and whisk again until fully combined and slightly thickened. -
Add the flour:
Gently fold in the flour with a spatula or spoon until just incorporated — don’t overmix. -
Pour into tin:
Pour the brownie batter into the prepared tin and smooth out the top. -
Swirl in peanut butter:
Drop spoonfuls of the crunchy peanut butter over the surface of the batter. Use a skewer or knife to swirl it gently through the mix, creating a marbled effect. -
Bake:
Bake for 25–30 minutes, or until the edges are set but the centre is still a little fudgy. A toothpick should come out with a few moist crumbs (not raw batter). -
Cool and serve:
Let cool in the tin before slicing into 9 squares. Best enjoyed slightly warm or stored in an airtight container for up to 4 days.