Chocolate peanut butter brownies

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I must admit, has been a while since posting a recipe. It feels like I write for everyone else bar my own website. But I am hoping for this to change. Every Sunday we have dessert whether is a gelato or a very quick pudding. I was really looking for something indulgent, that you can eat cozied up under the duvet on the sofa, something that makes you feel straight away better about yourself, without feeling guilty. I have been trying a fair few recipes, but they always tend to use way too much sugar. So I decided to adapt my signature chocolate fondant recipe, to turn into brownies.

This is one of those easy recipes, that will use only one bowl. Like every recipe, I would suggest reading it through first and getting all your ingredients ready, before starting.

You can use different toppings like caramel or toffee sauce, also some gorgeous cherries soaked in your preferred drink
This recipe is for a baking tin measuring 26.2 x 19.2 x 6

Method

Preheat the oven to 170 C – Gas Mark 3 1/2 and line your tray with parchment paper. This will make it easier when lifting the brownies.
Place the butter and chocolate in a bowl and slowly melt them on a bain-marie being mindful not to rush this step as you wouldn’t want them to split.
Once these have melted, add your sugar and salt and combine until melted. Take the bowl off the heat and let it cool slightly before adding the remaining ingredients.
Mix the cocoa powder and flour together and add to the chocolate mix two times alternating with the eggs.
Scrape the mixture into the prepared tin and add your choice of sauce. I placed 6 tbsp of peanut butter sauce in small areas and then using a bbq stick, I created the lovely swirls.
Bake in the middle of the oven for about 40 min or until the skewer comes out a little sticky but not wet with the batter.
Let it cool completely and cut into squares of your desired size.