- 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!
Victoria Sponge Cake
Grease and line the base of two 7” round sandwich tins and preheat the oven to 180°C/350°F (170°C if using fan-assisted).Weigh the butter and sugar into a bowl and briefly cream them together - they don’t need to be pale and fluffy, just well mixed.In a separate bowl...