This was the first recipe I'd ever come across that paired salt with chocolate, that’s how far back it goes. We use smooth peanut butter because I don't think the chunks are necessary here, but crunchy peanut butter will work just as well.
Ingredients 11
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Method 6
Preheat the oven to 150°C. Grease and flour a 25 cm x 35 cm baking tin.
Melt the and together in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and combined.
In a separate bowl, sift the , salt and together. Mix to combine well.
In another bowl, mix the , , and together with a wooden spoon until combined. Stir in the melted chocolate, then fold in the dry ingredients and the and mix until it all comes together into a gloriously sticky mixture.
Pour into the prepared baking tin. Drop dollops of the onto the top and, using a butter knife, swirl lightly onto the surface of the brownie mixture.
Bake for 35 minutes. The brownie will still appear a little wobbly, but don’t worry, it will set further as it cools. Allow to cool completely before cutting into squares.
