Ingredients
- 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
Directions
- Preheat the oven to 325 degrees F.
- 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.
- Add the flour, the baker’s sugar, the brown sugar, the cocoa, the eggs, the milk, and the vanilla, and stir until just combined.
- Stir in the remaining chocolate and 1/2 cup of the peanuts.
- Pour the mixture into a 2-quart baking dish.
- Top the brownie mixture with spoons of the peanut butter and swirl with a butter knife.
- Top with the remaining chopped peanuts.
- Bake in the oven until set around the edges but slightly soft in the middle, about 35-40 minutes.
- Allow to cool for 10 minutes, then serve with the vanilla ice cream.
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