Peanut Butter Brownies

● 200 g 85% Dark chocolate

● 180 g Dairy-free margarine (the soft, spreadable kind)

● 300 g Caster sugar

● 80 g Plain flour

● 60 g Cocoa powder

● 1 Teaspoon Baking powder

● 160 ml Unsweetened soy/oat milk

● 80 g Dairy-free chocolate chips

● 120 g Natural style peanut butter

1. Preheat your oven to 180°C (160°C for fan ovens) and line an

8x10-inch tin with baking paper.

2. Melt the chocolate and margarine in a large pot over low

heat. When there are no lumps left, remove from the heat and

set aside to cool for 5 minutes or so.

3. In a large bowl, mix together the sugar, flour, cocoa powder

and baking powder.

4. Add the melted chocolate mixture and the soy milk to the bowl

and mix well until you have a smooth, glossy batter. If it looks

grainy or greasy, add 1 more tablespoon of soy milk at a time

until it becomes smooth.

5. Fold the chocolate chips into the batter then transfer it into your lined tin.

6. Gently melt the peanut butter for 15-20 seconds in the microwave until runny. Drizzle it over your brownie batter and use a knife or toothpick to swirl it around and make a marbled pattern.

7. Bake for 25 minutes. The edges should be slightly pulling away from the tin and the middle will be slightly wobbly.

8. Allow the brownies to sit in the tin at room temperature for 30 minutes, then transfer to the fridge for 4 hours to set.

9. After the 4 hours have passed, remove from the tin and cut into 12 squares.