Ingredients
225g crunchy peanut butter
200g dark chocolate
280g soft light brown sugar
3 medium eggs
100g self-raising flower
Method
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Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin. Melt the leftover peanut butter, chocolate and all the sugar in a pan, stirring until the sugar has melted. Turn o the heat and beat in the eggs one by one. Mix in the our and scrape into the tin.
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Melt the reserved peanut butter in the microwave or 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.
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Melt the 50g chocolate and pour over the brownie. Cool slightly before serving.
PER BROWNIE
250 kcals • fat 12g • saturates 4g • carbs 32g • sugars 26g • fibre 1g • protein 6g • salt 0.2g
