These are bloody lovely – enough said!
- 175g crunchy peanut butter
- 150g dark chocolate (min 70% cocoa), broken into pieces
- 225g soft light brown sugar
- A pinch of rock salt
- 3 medium eggs
- 100g self raising flour
- Heat your oven to 180C and line and grease a 20cm square baking tin with baking parchment and margarine.
- Gently melt the peanut butter, chocolate and the sugar in a heatproof bowl over a pan of simmering water, stirring occasionally, until the sugar has just about melted. Remove the bowl from the heat, allow the chocolate mix to cool slightly and use a wooden spoon to beat in the eggs one by one. Stir in the salt and flour and scrape into the tin.
- Bake for 20-30 minutes until it has a crust, but the middle still seems ever so slightly uncooked.
- Cool completely in the tin before cutting into squares. I cut mine into 16 squares.
The brownies will continue to cook once removed from the oven. These are not cakey brownies. They are rich, dense, chewy brownies full of chocolaty goodness and crunchy peanut chunks accentuated by the touch of rock salt with a deepened flavour from the brown sugar. Happy baking, happier eating!