Peanut butter and toffee chocolate brownies
- 300g dark chocolate
- 140g butter
- 3 eggs
- 300g castor sugar
- 70g cocoa
- 190g plain flour
- 1 x 350ml jar smooth or crunchy
- peanut butter
- 200g castor sugar
- 80g butter
- 80ml fresh cream
Preheat the oven to 170°C. Grease and line a 20cm square tin.
Melt the chocolate and butter, add the remaining ingredients (except for the peanut butter) and combine until blended.
Pour into the prepared baking tin and bake for 45 minutes.
Remove from the oven and, while still hot, spread the peanut butter over the top and leave to cool.
For the toffee, put all of the ingredients into a pot and slowly bring to a boil until the sugar has dissolved and the liquid is thick and creamy.
Pour over the brownies and peanut butter and refrigerate overnight.
Cut into rectangles to serve.