Chocolate brownies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180°C/160°C (fan). Line a baking tray (approx. 17cm x 25cm)
with baking paper. Put a small saucepan of water on to boil. Pop the chocolate into a heatproof bowl. Cut the butter into small chunks and add it to the bowl with the chocolate. When boiling, reduce the heat slightly to a gentle simmer and set your bowl of chocolate and butter over the pan (be careful not to let the bottom of the bowl touch the water underneath). Leave until melted, 4-5 mins, stirring occasionally. Remove from the heat.

Step 2

In the meantime, add the sugar and eggs to a medium bowl with a pinch of salt. Whisk or mix really well until the the eggs go pale and fluffy. Carefully fold the flour in with a large spoon. Lastly, gently fold in your slightly-cooled melted chocolate mixture until completely combined. Pour the mixture into your baking tray and spread it out so that it evenly covers the base. Dollop small spoonfuls of peanut butter all over the top of the brownie mix and use your skewer to swirl it around. Wash your skewer.

Step 3

Bake your brownie on the middle shelf of your oven until the top is cracked and the middle is just set, 17-25 mins. To check it is cooked, insert the skewer into the centre - it shouldn't come out with any raw batter on it, a few crumbs is okay. TIP: The time taken depends on your oven and the size of your tray, keep an eye on it! Once cooked, remove from your oven and pop the tin onto a cooling rack. Leave until completely cooled, then cut into squares. Devour straight away or store in an airtight container. They will last for 4or5days.