100g dark chocolate (minimum 50% cocoa solids), chopped
85g milk chocolate, chopped
115g unsalted butter, diced
100g crunchy peanutbutter
300g caster sugar
1 tsp vanilla extract or vanilla bean paste
3 large eggs, beaten
100g plain flour
50g self-raising flour
30g cocoa powder
60g smooth peanutbutter
A handful of peanuts
You will also need a 23cm square baking tin, greased and lined with baking parchment
Preheat the oven to 170ºC/325ºF/gas mark 3
Combine the dark and 25g of the milk chocolate in a heatproof bowl. Add the butter and crunchy peanut-butter melt together carefully over a pan of simmering water. Stir until smooth and combined and leave to cool slightly.
Add the sugar, vanilla and beaten eggs to the melted chocolate and butter and mix to combine.
Sift both of the flours and cocoa powder into the bowl and mix until smooth. Fold in the remaining 60g of milk chocolate and spoon three quarters into the prepared tin. Mix the smooth peanut-butter to the remaining brownie batter. Swirl the peanut brownie batter into the rest, sprinkle with peanuts and bake on the middle shelf of the preheated oven for 27-30 minutes.
Leave to cool in the tin and then cut into squares. We had ours warm from the oven, with Ice cream and warm chocolate sauce.