Peanut butter met chocolate and the rest is history! These are truly dangerous especially if you are a peanut butter fan like me who could have it on toast for dinner and still be equally as happy as if I were having something from Masterchef.
Drizzle over raspberry coulis and have them with ice cream to elevate yourself to a new level. You know what I’m saying!
200g dark chocolate
280g caster sugar
100g plain flour
225g crunchy peanut butter
Pre heat oven to 180c / 160c fan
Line a baking tin. I used a 20×20 tin
Begin by setting aside 25g of your chocolate and 25g of your peanut butter
Snap up your chocolate into squares. Melt your peanut butter, chocolate and sugar in a pan over a medium heat.
Turn off the heat and beat in your eggs one at a time and then the flour.
Transfer the mixture to your lined tin.
Melt the 50g of chocolate and peanut butter you have set aside and drizzle over.
Bake in the centre of the oven for approx 20-25 mins
Remove and cut into whatever size pieces you desire.