I made this (without the peanut butter) to give as Christmas presents to friends last year. It’s gooey and incredible, the peanut butter gives it a lovely taste and crunch!
300g of unsalted butter
300g of good dark chocolate
135g of plain flour
60g of cocoa powder
120g of good white chocolate, chopped into small pieces
120g of good milk chocolate, chopped into small pieces
A large handful of milk chocolate drops
6 medium free range eggs
410g of caster sugar
A jar of good crunchy peanut butter (Meridian brand if you can get it)
Cut up the butter and chop the dark chocolate into chunks, add them both to a heavy pan and melt slowly over a low heat. Use the bain marie method if you can be bothered. When melted, leave to cool.
Sieve the flour and cocoa into a bowl and set to one side.
Break the eggs into a bowl, add the caster sugar and beat with an electric mixer until the mix has doubled in size. If you lift the beaters from the mix and it leaves a trail for a few seconds, it’s done!
Pour the cooled chocolate over the eggs and sugar. Gently fold it in to avoid knocking all the air out of the mixture.
Hold the sieve over the eggy chocolate mixture and re-sieve the flour and cocoa into it, gently fold it into the mixture to avoid knocking more air out.
Add the chopped white and milk chocolate to the mix and stir in.
Line a 3cm high brownie tray with baking parchment and pour in the mixture, ease it in to the corners and smooth out the top.
Place dots of peanut butter on top of the mix (I did half with peanut butter and half without) then sprinkle the chocolate drops on top.
Place the tray in the oven at 175C (I’ve got a fan oven) for 30 minutes.
Leave to cool, cut up into chunks!