Preparation Steps

• Grease a 20cm/8" square pan with butter then line with baking paper (parchment).
• Set aside 2 tablespoons of the peanut butter for the swirls. Warm the remaining peanut butter in the microwave to loosen (~30 sec on high), then pour into the pan. Spread evenly, sprinkle with half the sea salt flakes. Freeze for 2 - 3 hours until it's firm.
• Line the pan again with baking paper, with overhang so you can lift the brownie out.
• Preheat oven to 180°C/350°F (160°C fan forced).
• Place butter and chocolate in a heatproof bowl. Microwave in 30 second bursts, stirring in between until melted and smooth.
• Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt, stir until smooth.
• Pour half the batter into the pan. Top with the frozen peanut butter slab, spread with remaining batter.
• Randomly dollop/drizzle the 2 tablespoon peanut butter across the surface. Use a butter knife or teaspoon to make random swirls.
• Bake for 32 minutes. The middle will still jiggle but the edges should be firmish.
• Cool in the pan on the counter for 1 hour, then refrigerate for at least 3 hours to let it properly set. Cut into 16 squares.
• Let it come to room temperature for 15 minutes+ then devour!