Ingredients
4 eggs
400g brown sugar
40g cocoa
250g butter
250g choc chips
100g flour or ground almonds (for GF)
1 jar crunchy Sun Pat peanut butter
Makes 12 good-sized brownies
Preheat the oven to 150 C (fan-assisted)
Line the base of an 8 inch square pan with parchment
In an electric mixer, beat the eggs and sugar until light (this forms the crunchy top)
Meanwhile, heat the butter in a pan over a medium heat until it is bubbling. Tip in the chocolate chips and 4tbspn peanut butter. Remove from heat. Continue stirring until the chocolate melts. Tip in the cocoa, whisk briefly and set aside
Once the egg mix is light and fluffy, fold in the melted chocolate mix and sifted flour. Pour into pre-lined pan
With the remainder of the peanut butter, use a teaspoon to place small amounts on top of the Browne. Swirl with a skewer if you wish
Bake for 35 mins or so. It should still wobble a little when cooked, don’t be tempted to cook it any longer
Cool and serve with vanilla ice cream and salted caramel sauce (Fattie’s, obvs).