DARK CHOCOLATE AND PEANUT BUTTER BROWNIE

This wonderfully indulgent sweet treat will slice into neat squares if placed in the fridge for 1 hour first.

CHOCOLATE BROWNIE

230 grams butter, cubed

120 grams dark chocolate (50% cocoa solids), roughly chopped

400 grams caster sugar

3 large eggs, size 7

2 teaspoons vanilla extract

95 grams cocoa powder

125 grams plain flour

1 teaspoon salt

PEANUT BUTTER CREAM CHEESE SWIRL

250 grams cream cheese, softened 150 peanut grams butter crunchy

50 grams butter, softened

100 grams icing sugar

1 teaspoon vanilla extract

½ teaspoon salt

TOPPING

250 grams dark chocolate (50% cocoa solids), roughly chopped

30 grams natural peanuts, skins removed, roughly chopped

EQUIPMENT: Grease a 24cm x 24cm brownie tin and line the base and sides with baking paper.

Preheat the oven to 175°C.

BROWNIE: Melt the butter and chocolate in a bowl over a pot of simmering water, stirring regularly – make sure the base of the bowl isn’t touching the water. Once melted, remove from heat.

Add the sugar, eggs and vanilla and beat until incorporated. Sift the cocoa, flour and salt into the batter and stir until well combined.

SWIRL: In a separate bowl or the bowl of a stand mixer, beat the cream cheese, peanut butter and butter until smooth. Add the icing sugar, vanilla extract and salt and beat until well incorporated and lighter in colour.

TOPPING: Dollop spoonfuls of both batters into the brownie tin and top with half the chopped chocolate. Use a butter knife to create swirls through the batter. Top with remaining chopped chocolate and peanuts.

Bake for 30 minutes, or until cooked through. Leave the brownie in the tin to cool completely before cutting into squares.

MAKES 16-20 SMALL SQUARES