- Preheat oven to 180C (350F) and line a baking tin with baking paper. We used a 20cm x 20cm tin.
- Combine all the ingredients (except the additional 1/2 cup of Fix & Fogg Dark Chocolate Peanut Butter for the swirl) in a large bowl and mix until combined.
- Pour the mixture into the prepared baking tin.
- In a separate bowl, place the remaining 1/2 cup of Fix & Fogg Dark Chocolate Peanut Butter and pop in the microwave for 30 seconds or until the butter is a semi runny consistency.
- Dollop the melted Fix & Fogg Dark Chocolate Peanut Butter throughout the batter and use a spoon to swirl it through (Just a little swirl action, you don’t want to mix it in completely).
- Bake for 15-20 mins depending on your preferred level of gooeyness.. leave to cool and slice into squares.
Serve with with raspberries and cream to take your brownie experience to the next level! Store in an airtight container for up to a week.
