⅓ cup cocoa
1 tsp baking powder
1 cup white sugar
2 eggs, lightly whisked
100g (3½ oz) caramel condensed milk
2 Tbsp smooth peanut butter
Preheat the oven to 180°C fan bake.
Line a 20cm square slice tin with baking paper.
Gently melt together the chocolate and butter in a large pot or in a large glass bowl in the microwave. Stir until smooth.
Sift in the flour, cocoa and baking powder. Add the sugar and eggs, then mix together until combined.
Transfer to the lined slice tin and spread out evenly.
Whisk together the condensed milk and peanut butter until combined. Dot over the brownie batter, then run a skewer through to swirl it around.
Bake for 25 to 30 minutes until it feels firm on the surface.
Allow to cool before removing from the tin and cutting into pieces.
Store in an airtight container in the pantry for up to three days.
This brownie can be made without the caramel and peanut butter if you want a plain brownie.
You could add berries or chocolate chunks.
