NUTTY PEANUT BUTTERY CHOCCY BROWNIE RECIPE

These are quite possibly the best brownies I've ever tasted. Bar my pals at The Sandwich Company, they put magic and unicorn poo in theirs.

These are nutty, chocolatey bites of heaven that you'll struggle to make stretch a few hours. Feel free to take out the peanut butter and substitute the nuts for some chunks of white and milk chocolate, or even mini eggs if you have any left over from Easter.

WHAT YOU NEED:

• 190g unsalted butter

• 200g dark chocolate, broken into pieces

• 90g plain flour

• 40g cocoa powder

• Two tsp baking powder

• Three large eggs

• 280g caster sugar

• 100g chunky peanut butter

• 60g of flaked almonds

• 60g of chopped hazelnuts

WHAT TO DO:

1. Preheat your oven to 185C and grease a 20cm square tin.
   

2. Fill a small saucepan around a third full with water and put it on the hob to simmer.
   

3. Put the butter, cut into small chunks, and the broken up dark chocolate into a bowl that will rest on the rim of the saucepan without touching the water.
   

4. Gently melt the chocolate and butter, stirring occasionally to mix.
   

5. Remove from the heat when melted and put aside to cool.
   

6. While that’s cooling, put the eggs and caster sugar and whisk. This is best to do with an electric mixer if you have one, as you want to whisk them on the highest setting until it looks like a milkshake, is pale in colour and has pretty much doubled in size. It can take anywhere from four to eight minutes for this to happen.
   

7. Pour the cooled butter and

chocolate mixture into the

hopefully-now-milkshake-looking

situation. Fold it in with a rubber

spatula to mix. Be as slow and

gentle as you can as you don’t

want to knock air from the eggy

concoction. Keep folding until it’s

all combined and the same

delicious brown chocolatey colour

throughout.

8. Now add the plain flour, cocoa

powder and baking powder, using

a sieve to take out any lumps.

9. Gently fold in this in, being careful

not to over mix. Add about half the

almonds and hazelnuts in while you’re folding.

10. Pour the mixture into the greased tin, spreading it into the corners. Remember to

lick the spatula when you’re done.

11. Put the peanut butter in a microwaveable bowl and heat it for around 40 seconds -

until it is slightly pourable.

12. Drizzle the melted peanut butter over the top of the brownie mixture in whatever

fashion you like.

13. Sprinkle the rest of the almonds and hazelnuts on top.

14. Bake in the oven for 25 mins. The sides should have come away from the tin slightly

and the top should be shiny. Shake the tin to see if the middle of the brownie

wobbles when the time is up. If it doesn’t you’re good to go. If it does, give it a few

more minutes.

15. Leave your brownie to cool before taking it out of the tin and cutting the pieces into

triangles.

16. Try not to eat five in one sitting. They’ll last about two weeks in an airtight container

(not that they last five minutes in my house).