8 tablespoons unsalted butter, chopped
10 1/2 ounces dark chocolate, chopped
1 cup self-rising flour, sifted
3/4 cup baker's sugar
1/3 cup brown sugar
1/4 cup Dutch cocoa, sifted
2 eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons roasted salted peanuts, chopped
1/3 cup smooth peanut butter
vanilla ice cream, to serve
Step 1 - Preheat the oven to 325 degrees F.
Step 2 - Place the butter and 8 ounces of the chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until melted and smooth.
Step 3 - Add the flour, the baker's sugar, the brown sugar, the cocoa, the eggs, the milk, and the vanilla, and stir until just combined.
Step 4 - Stir in the remaining chocolate and 1/2 cup of the peanuts.
Step 5 - Pour the mixture into a 2-quart baking dish.
Step 6 - Top the brownie mixture with spoons of the peanut butter and swirl with a butter knife.
Step 7 - Top with the remaining chopped peanuts.
Step 8 - Bake in the oven until set around the edges but slightly soft in the middle, about 35 to 40 minutes.
Step 9 - Allow to cool for 10 minutes, then serve with the vanilla ice cream.
Time: 50 minutes
Yield: 6 servings