Peanut Butter Stuffed Brownies

Frozen peanut butter slab - Line a 20cm/8" square pan with butter then line with baking paper (parchment).

Frozen peanut butter slab - 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.

Frozen peanut butter slab - Freeze for 2 – 3 hours until it's so firm you can pick it up. Lift out of pan using the paper, then put it back in the freezer on the paper while you make the batter (it softens quickly).

Frozen peanut butter slab - Line pan again with baking paper, with overhang so you can lift the brownie out.

Brownie batter and stuffing - Preheat oven to 180°C/350°F (160°C fan forced).

Brownie batter and stuffing - Place butter and chocolate in a heatproof bowl. Microwave in 30 second bursts, stirring in between (takes me 1m 30 sec) until melted and smooth. Stir to combine.

Brownie batter and stuffing - Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt. Stir until smooth.

Brownie batter and stuffing - Pour half the batter into the pan. Top with frozen peanut butter slab, spread with remaining batter.

Brownie batter and stuffing - Randomly dollop/drizzle the 2 tbsp peanut butter across the surface. Use a butter knife or teaspoon to make random swirls, make grooves if needed to reveal brownie batter.

Baking and cooling - Bake for 32 minutes. The middle will still jiggle (it sets when cool) but the edges should be firmish.

Baking and cooling - Cool in the pan on the counter for an hour, then refrigerate for at least 3 hours to let it properly set, else the peanut butter will ooze out when cutting. Cut into 16 squares. Let it come to room temperature for 15 minutes+ then devour!