Makes 16

• 225g peanut butter
• 200g dark chocolate, broken up
• 280g brown sugar
• 3 eggs
• 100g self-raising flour

1. Preheat the oven to 180C. Set aside 50g of the peanut butter and 50g of the chocolate.
2. Line a square tin with baking parchment.
3. In a saucepan, gently melt the chocolate, peanut butter and sugar, stirring gently until the sugar has dissolved.  
4. Turn off the heat and beat in the eggs one by one with a wooden spoon.
5. Stir in the flour and scrape into the square tin.
6. Melt the reserved 50g peanut butter until runny and drizzle all over the top.
7. Bake for 30-35 mins until it has a crust.
8. Melt the reserved chocolate and drizzle over the top. Cool in the tin before cutting into 16 squares.

 These are incredibly moreish!!!!!

They keep in an airtight tin for about 5 days.