Ridiculously simple and utterly delicious, these deserve a place in your recipe repertoire. The peanut butter swirl is optional, and the brownies work just perfectly without it. If you don’t like peanuts simply omit it. The recipe was found on the Good Housekeeping website.
Ingredients (makes 12)
125g dark chocolate, broken
250g light brown soft sugar
2 medium eggs
125g plain flour
25g cocoa powder
Optional peanut swirl:
25g unsalted butter, melted
40g icing sugar, sifted
100g smooth peanut butter
½ tsp vanilla extract
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) square tin with baking parchment.
Melt the butter and chocolate (stirring frequently) in a large pan until melted and smooth. Take off the heat and stir in sugar and cool slightly before adding the eggs. Mix well.
Sift over the flour and cocoa powder and mix to combine.
In a separate bowl, mix together the ingredients for the peanut butter swirl.
Spoon a third of the chocolate mixture into the tin and spread to level. Dollop over a few spoonfuls of peanut mixture and swirl with a skewer. Top with remaining chocolate mixture and spread to level. Drop more peanut spoonfuls on top, swirl to create a marble effect, then tap the tin down firmly on a surface to release any air bubbles.
Bake for 35min until a solid crust has formed. Leave to cool completely in tin before lifting out. Slice.