PEANUT BUTTER BROWNIE

Ingredients:

■ 200g dark chocolate

■ 125g butter

■ 3 eggs

■ 200g caster sugar

■ 25g cocoa powder

■ 100g self-raising flour

■ 6tbsp smooth peanut butter

For the salted caramel sauce (optional):

■ 60g muscovado sugar

■ 100ml double cream

■Tin of pears to serve (optional)

Method

1. Heat oven to 180 degrees and line a 20cm square baking tin with parchment paper.

2. Melt the butter and chocolate in a heat-proof bowl over a pot of simmering water.

3. In a large bowl, beat together the eggs and sugar for three minutes until light and fluffy.

4. Sift the cocoa powder over the egg mix then stir in the flour until it is well mixed.

5. Spoon half the mixture into the prepared tin then dot the peanut butter and cover with the remaining chocolate mixture.

6. Bake in the oven for 30 minutes until set and slightly cracked.

7. Leave to cool in the tin.

8. If making the sauce (which I would highly recommend), put the sugar and cream in a pot and bring to the boil, then reduce to a simmer, stirring until you have a thick toffee sauce. Finally, add a pinch of sea salt 9. Cut the cooled brownie into squares and serve with toffee sauce and pear if using.