Makes 1 tray (9 or 16 brownies)
- 100g 70% dark chocolate
- 115g butter
- 100g brown sugar
- 100g white sugar
- 2 XL free-range eggs
- 1 tsp vanilla extract
- 90g all-purpose flour
- 30g Staffords Cocoa Powder
- 1 tsp sea salt
- 100g smooth peanut butter
- 1 Tbsp coconut oil
Preheat oven to 165˚C. Grease and line a 20cm x 20cm tin.
Roughly chop chocolate and cut butter into cubes.
In a heatproof bowl over simmering water, melt chocolate and butter together.
Remove from the heat. Stir until smooth. Whisk in sugar until fully incorporated. Add eggs, one at a time, and whisk. Add vanilla and whisk.
Change to a rubber spatula. Whisk flour, Staffords Cocoa Powder and salt together.
Add to wet ingredients and mix well. Scrape batter into prepared pan, spread until even.
Working quickly- microwave peanut butter and coconut oil until just warm and a good spreadable consistency .Dollop peanut butter all over brownie batter in big spoon fulls. Use a butter knife to swirl the mixtures together in loose figure 8s.
Bake brownies on the bottom third of the oven for about 30 minutes, or until a toothpick inserted into the center comes out batter-free. If the peanut butter swirl browns too much cover with tinfoil
Let cool completely and then cut into desired size squares.