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Ingredients
For the brownies
| 220 | Butter Butter |
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| Spray Oil Spray Oil |
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| 120 g g | Dark Chocolates Dark Chocolate |
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| 350 | Sugar Sugar |
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| 2 tbsp tbsp | Cocoa Powder Cocoa Powder |
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| 1 tbsp tbsp | Vanilla Extract Vanilla Extract |
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| 125 g g | Flour Flour |
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For the swirl
| 30 | Icing Sugar Icing Sugar |
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| 130 g g | Peanut Butter Peanut Butter |
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| 30 g g | Butter Butter |
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| 3 | Eggs Egg |
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Peanut Butter Swirl Brownies
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Method
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 23cm square baking tin with tin foil and spray with cooking spray.
2 Place the chocolate and butter in a large, microwave-safe bowl. Place in the microwave and heat on high power for around two minutes until the chocolate has melted completely, stirring every 30 seconds.
3 Add the sugar, eggs, vanilla and cocoa and stir well to combine. Add the flour and stir again. Pour the batter into the prepared tin.
4 In a bowl, stir together the peanut butter, melted butter and icing sugar. Drop spoonfuls of the swirl mixture over the top of the brownie mixture, then use the tip of a butter knife to swirl the two together.
5 Bake for 25-30 minutes until a toothpick inserted into the centre comes out clean. Allow to cool, then slice into individual brownies.
