Here is one of Toby Frere’s recipes for a treat that’s perfect with good coffee.

Peanut Butter Brownie

  • 250g unsalted butter
  • 400g dark chocolate
  • 250g sugar
  • 3 large free range eggs
  • 150g organic peanut butter (crunchy)
  • 150g plain flour
  • Pinch baking powder
  • Mini Reese’s Pieces

Turn oven to 180. Put chocolate and butter into an ovenproof bowl and melt in the oven while it is heating up. Grease and line a deep rectangular baking tin.

Beat together the sugar and eggs until it becomes almost marshmallow-like in texture.

When the chocolate/butter mix is melted, stir to combine and turn glossy, then allow to cool for a minute or two.

Add the chocolate mix to the egg/sugar mixture and whisk until amalgamated. Stir in the peanut butter, mixing well.

Sift the flour and baking powder together and fold into the chocolate mix, then add the Mini Reese’s Pieces.

Pour into the baking tray and bake for 15mins.

When the brownie comes out of the oven, place it in a tray of cold water for 2 hours and then the fridge for a further 2 hours.

This will allow the brownie to firm up but remain gooey when it starts to warm up.