Chocolate and peanut butter is such a satisfying flavour combination. I love the sweet saltiness that peanut butter adds to baking and, teamed with good dark chocolate, the flavour is rich and mouth-watering. Often when a recipe calls for dark chocolate I substitute it for half milk, half dark; I didn’t do that here as you need the dark flavour to balance the sweetness. If you used milk chocolate I think it could be a sugar overkill and end up a little cloying.
These brownies have that squidgy, dense texture that good brownies should have and are divine served warm with ice cream for dessert, or at room temperature with a cup of tea. They keep well too, although believe me when I say that really won’t be an issue! The following photo is all a latecomer should ever see of a good brownie:
150g dark chocolate, broken into squares
200g light brown soft sugar
100g self raising flour
50g dark chocolate, melted
Pour into the prepared tin and put to one side.
Bask in the glory of the wonderful thing you have created.