METHOD

1. Preheat oven to 180°C (350°F). Place the peanut butter in a small saucepan over low heat and cook until warmed through. Set aside.
2. Place the butter and both chocolates in a medium saucepan over low heat and stir until melted and smooth. Remove from the heat and set aside.
3. Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to combine. Add the egg mixture to the chocolate mixture and stir until combined. Add the flour and stir until well combined.
4. Pour half of the brownie mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Place in the freezer for 5 minutes to firm slightly. Pour over the peanut butter and spread evenly. Top with the remaining brownie mixture. Cook for 35–40 minutes or slightly fudgy when tested with a skewer. Set aside in the tin to cool completely before cutting into squares to serve. Makes 20

TIPS:
This recipe calls for both regular dark chocolate and 70% dark chocolate, this is to achieve a depth of flavour without the added sweetness but if you prefer you can use the same dark chocolate for both quantities.