Rich, fudgy, sweet, salty and decadent chocolate brownies with peanut butter. They're so very delicious and, perhaps not surprisingly, a real crowd pleaser too.
Melt the peanut butter in a large pan over a low heat.
Add the roasted peanut oil along with the sugar and stir.
Add the chocolate and leave to melt.
Stir it all together until well combined.
Beat in the eggs, one by one.
Stir in the wholemeal flour.
Poured into a 9" sq silicon cake mould or lined tin and level the mixture out.
Melt the remaining tbsp of peanut butter in a clean pan with a small glug of roasted peanut oil.
Drizzle this over the top of the brownie mixture.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 20 to 25 minutes or until it's well risen with a crackly top. But it should still have a slight wobble to it when you shake it.
Melt the milk chocolate in a bowl suspended over a pan of hot, but not boiling, water. Use a spoon to drizzle this over the top of the cooked brownie in a random fashion.
Leave to cool.
Cut into 16 pieces.
Notes
Please note: calories and other nutritional information are per pancake. They're approximate and will depend on exact ingredients used. Sticky blood orange not included.