Peanut Butter Topped Chocolate Brownies

Serves 12

150g dark chocolate
100g unsalted butter
2 eggs, lightly beaten
215g (1C) caster sugar
75g (1/2C) plain flour
2Tbsp cocoa powder
200g (3/4C) crunchy peanut butter

1. Preheat your oven to 160C and line the base of a 16 x 26cm pan with baking paper. Let the paper hang over the ends so it is easier to get the brownies out once they are cooked.

2. Coarsley chop chocolate and put in a microwave safe mixing bowl together with butter. Microwave in 1 minute bursts until chocolate melts and the mixture is smooth. Add eggs to the chocolate mixture along with combined caster sugar, plain flour & cocoa powder and stir until just combined (don't overmix).

3. Pour mixture into prepared pan, spoon peanut butter in dollops over the brownie mixture and create swirls with the blade of a knife, a skewer or your fingertips.

4. Bake the mixture for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Let it cool slightly before removing from the pan and cutting into squares to serve.

(Source: Australian Good Taste Magazine, Volume 12 Number 4 - April 2007)

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