Prep Time | 15 minutes
Cooking Time | 30 minutes
Serves | 16 people
- Heat the oven to 170oC and grease and line an 8” square baking tin
- Pour all 500g of brownie mix into a large bowl and add in the melted butter and mix well to combine.
- Add in the eggs and whisk for approx. 1 min until a smooth and creamy consistency is achieved.
- Pour in half of the mixture into the tin and spread out evenly.
- Break the peanut butter cups in half and place them on top of the batter.
- Break up the chocolate bar (approx. half of the bar – or more if you would like it to be very chocolatey) and place the pieces on top of the mixture too.
- Spread out the rest of the brownie mixture on top, covering all the chocolate pieces.
- Drop a few spoonsful of peanut butter on top of the chocolate batter in random spots (best if it’s slightly runny – you can microwave the peanut butter for a few seconds if it’s too thick).
- Then with a knife create swirls by dragging the peanut butter lightly into the chocolate batter.
- Once you are happy with your swirls, place it into the preheated oven for 30 minutes.
- Remove from oven and allow to cool in tin before cutting into squares.
- Enjoy!
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
