Peanut Butter Brownies

Expert Tip A good way of getting the brownies out the tin intact is to place the tin in the fridge for a couple of hours before cutting and removing the brownies. Leave the brownies to warm up to room temperature before serving. * To make cashew nut buttercream, beat 110g softened butter in a bowl with a hand-held electric whisk until creamy. Add 250g cashew nut butter and mix again. Gradually whisk in 250g sifted icing sugar until thoroughly blended and fluffy. If the buttercream is a little too stiff at the end of beating, add 1 to 2 tbsp milk and mix again. Spread the buttercream over your brownies before you cut them into pieces. * For extra chocolatiness, scatter 100g each milk chocolate and white chocolate chips over the brownies when you swirl in the peanut butter.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to gas mark 4/180°C/350°F. Line the base and grease the sides of a brownie tin, measuring 30 x20cm.

Step 2

Chop up the dark chocolate with a knife, and set aside 50g in a small bowl. Melt the rest of the dark chocolate in a heatproof bowl set over a saucepan of simmering water.

Step 3

Set aside 60g of the peanut butter in another small bowl. Using an electric mixer, beat the butter with the remainder of the peanut butter. Add both types of sugar, and mix until light and fluffy.

Step 4

Sift together the flour, cocoa powder and baking powder in a medium-size bowl. Put this to one side.

Step 5

Add the whole eggs and the extra yolk to the butter and sugar mixture, beating thoroughly. Next, add in both the melted chocolate and the unmelted chopped chocolate, and mix again.

Step 6

Fold in the flour mixture from Step 4 using a large metal spoon, then transfer the cake mixture to the prepared brownie tin. Spread the surface evenly using a spatula, then dot on the reserved peanut butter and swirl it into the mixture.

Step 7

Bake in the oven for 20 minutes until just baked at the edges, but still squidgy in the centre when pressed lightly with your fingers. Allow to cool completely in the tin, then cut into 12 pieces.