Ingredients
- 100 g70% dark chocolate
- 115 gbutter
- 100 gbrown sugar
- 100 gwhite sugar
- 2XL free-range eggs
- 1 tspStaffords Vanilla Extract
- 90 gall-purpose flour
- 30 gStaffords Cocoa Powder
- 1 tspsea salt
- 100 gsmooth peanut butter
- 1 Tbspcoconut oil
Made with Staffords
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Method
Preheat the oven to 165°C. Grease and line a 20 cm x 20 cm tin.
Roughly chop the chocolate and cut the butter into cubes. Melt them together in a heatproof bowl over simmering water.
Remove from the heat and stir until smooth. Whisk in the sugars until fully incorporated, then add the eggs one at a time, whisking after each. Whisk in the vanilla.
Switch to a rubber spatula. Whisk the flour, cocoa powder and salt together, add to the wet ingredients and mix well. Scrape the batter into the prepared tin and spread until even.
Working quickly, microwave the peanut butter and coconut oil until just warm and spreadable. Dollop it all over the batter in big spoonfuls and swirl it in with a butter knife in loose figure 8s.
Bake on the bottom third of the oven for about 30 minutes, or until a toothpick inserted in the centre comes out batter-free. If the peanut butter swirl browns too much, cover with foil.
Cool completely, then cut into squares.
