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Happy Easter everyone!

Hope you’re all full to the brim with chocolate!

If anyone is crazy enough to have any chocolate left over then I’ve got a really simple peanut butter chocolate brownie recipe for you. I love peanut butter and it’s really good in this recipe. However if you’re not a fan then you can just leave it out.

INGREDIENTS:

(I forgot to put the cocoa and peanut butter in the photo...)

♥ 100g Plain Flour

♥ 100g Unsalted Butter

♥ 125g Light Muscovado Sugar

♥ 125g Caster Sugar

♥ 150g Chocolate, plus a few extra pieces (I used milk chocolate, but plain is fine)

♥ 3tbsp Cocoa Powder

♥ 3tsp Golden Syrup (Can substitute with honey)

♥ 2 Eggs

♥ ½tsp Baking Powder

♥ 1tsp Vanilla Flavouring (Optional)

♥ Peanut butter

DIRECTIONS:

It’s easier to measure out all of your ingredients first so you can add them quickly, otherwise things may start to burn. Beat the eggs together until they’re slightly frothy.

♥ Add the sugar, butter, chocolate and honey to a saucepan and melt together over a medium heat. Feel free to reduce the sugar, as the brownies are quite sweet. Also, if you’re going to add peanut butter then reduce the amount of butter in the recipe – only about 30g.

(I know, it looks so gross!)

♥ Don’t let it cook; otherwise you end up with a slurry that’ll start to separate – like mine did! Don’t worry if this happens though, you can rescue it! Once it’s all melted together take it off of the heat.

♥ Add the cocoa powder, flour, eggs, baking powder and vanilla.

♥ Stir until smooth.

♥ Empty into a baking tin, I used my silicone heart, as it doesn’t stick. If you’re not using a silicon or Teflon tin then grease/line it with butter or parchment paper.

♥ Once in the tin, press in a few pieces of chocolate, they’ll melt into gooey chocolate pockets. If you have time then freeze the chocolate before hand so it takes a little longer to melt in the oven.

♥ If you’re not adding peanut butter then it’s ready to go straight in.