Put the photos up for this early as couldn't resist, but here's the recipe. If you want to serve them warm, I suggest letting them cool before cutting then a few minutes in the microwave to reheat. Although the whole "straight from the oven" thing may sound like fun, they won't be set properly and will just run off the plate.
170g butter
450g caster sugar
50g peanut butter
150g dark chocolate
120g plain flour
60g cocoa powder
5 eggs, beaten
In a large saucepan, melt the butter and sugar on a very low heat until the butter has melted through. Don't let it get too hot or it will caramelise. Keep stirring it with a wooden spoon as well or it will stick to the bottom of the pan. Add in the peanut butter and stir until incorporated completely. Mix in the chocolate in small chunks and stir on the lowest possible heat until melted in.
Remove the pan from the heat. Sift the flour and cocoa powder into the pan and mix in, pouring the eggs in as well. Keep stirring as fast as you can to incorporate the eggs, as they will begin to cook slightly as soon as they hit the hot chocolate mixture, and no one wants scrambled eggs in their brownies! Pour into a greaseproof paper lined tin and bake at 200C for about 30 mins.
They should have a slight crust on top but still be very squidgy inside. Once cooled, cut into squares. I served mine with peanut butter ice cream, but the flavours would also lend themselves well to banana I think. Maybe I'll eat one for breakfast with a banana and call it detox?
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