225g crunchy peanut butter
200g dark chocolate
280g soft light brown sugar
3 medium eggs
100g self-raising flower
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.
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.
Melt the 50g chocolate and pour over the brownie. Cool slightly before serving.
250 kcals • fat 12g • saturates 4g • carbs 32g • sugars 26g • fibre 1g • protein 6g • salt 0.2g