Peanut Butter Brownie with Hot Fudge Chocolate Ice Cream

It’s world baking day! To celebrate, I wanted to share a delicious recipe that you whip up in no time, but could also easily make and enjoy with your friends or kids on these chilly evenings; the perfect solution? Chocolate brownieeeeeeee, of course! This one is gooey, has pockets of melted chocolate throughout and is finished with swirls of salty, smooth peanut butter - but not only that, it’s served with hot chocolate sauce and my new favourite ice cream, Tip Top Choc Fudge Sundae. This would also taste amaziiiiiiiiing with their Swirly Caramel flavour (caramel + chocolate + peanut butter would equal heaven!).

If you’re not a fan of peanut butter, this brownie base (a fave of mine from Donna Hay) is extremely versatile. You could add raspberries, caramel sauce on top, pretzel’s, anything you like! Then pair it with your favourite ice cream flavour - the options are ENDLESS.

Ingredients

200g dark chocolate, chopped
280g butter, chopped into chunks
2 cups brown sugar
6 eggs
1 cup plain flour
½ cup chocolate chunks
⅓ cup smooth or crunchy peanut butter
Hot fudge sauce, to serve,
Tip Top Choc Fudge Sundae Ice Cream, to serve

Method

Preheat oven to 180 degrees celcius.
In a pot, melt the butter and chocolate. Leave to cool slightly.
To the chocolate mixture, whisk in the sugar, eggs and plain flour until smooth, then stir in the chocolate chunks. Pour into a lined brownie pan.
Dollop the peanut butter onto the surface, then use a skewer to swirl the peanut butter into the brownie mix.
Bake in the oven for 30 to 35 minutes or until just cooked when tested with a skewer. Leave to cool slightly, then cut and serve warm with hot fudge sauce and Tip Top Choc Fudge Sundae Ice Cream.