- 100g unsalted butter
- 100g natural unsweetened peanut butter (the ingredients should say 100% peanuts and nothing more)
- 120g caster sugar
- 1 tsp vanilla
- 100g dark chocolate, chopped
- 2 eggs, lightly beaten
- 100g hazelnut meal
- Preheat oven to 170°C and lightly grease and line a 20cm square tin. In a pan over low heat, melt the butter, peanut butter, sugar and vanilla extract then mix together until smooth. Remove from heat, add the chopped chocolate, leave to sit for a minute for it to melt then stir to combine. Beat in the eggs then the hazelnut meal. Pour into tin then bake for about 15-17 minutes or until a skewer comes out clean. Leave to cool in tin for about 10 minutes then turn out and serve slightly warm and dusted with cocoa powder or icing sugar if you wish.
This makes thin brownies but if you want thicker brownies, you can either increase the recipe or use a smaller tin. Just remember that they’ll need a longer baking time.