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).