It's torture waiting for brownies to cool enough to be able to dig in. Luckily, this recipe is all the better served warm, making it ideal for cooler weather, too. As for the crunchy-versus-smooth peanut butter debate, we'll leave that up to you (for the record, we're all about crunchy). Serve this straight from the skillet with scoops of ice-cream or clouds of thick cream.
- 200 gm butter, coarsely chopped
- 200 gm dark chocolate (56%-60% cocoa solids), coarsely chopped
- 200 gm brown sugar
- 3 eggs
- 110 gm plain flour
- 40 gm Dutch-process cocoa
- ¼ tsp baking powder
- 100 gm milk chocolate, coarsely chopped
- 100 gm unsalted roasted peanuts
- 80 gm salted peanut butter
- Ice-cream or whipped cream, to serve
- 1Preheat oven to 180C and butter a 23cm-25cm ovenproof skillet. Melt butter and dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes).
- 2Remove from heat, add sugar, then add eggs one at a time, mixing well between additions. Sieve in flour, cocoa and baking powder, add a pinch of salt and stir to just combine (don't overwork the dough or the brownie will become cakey). Stir in milk chocolate and peanuts, reserving a little of both to garnish. Spoon into skillet and smooth top. Dollop with peanut butter and swirl with the tip of a knife, scatter with reserved peanuts and milk chocolate and bake until set around the edges but still fudgy in the centre (15-20 minutes; a skewer inserted should withdraw with some wet mixture on it). Cool briefly so it's not too hot (5 minutes), then serve warm with ice-cream or cream.