Squidgey chocolate brownie cake

I had planned to make peanut butter chocolate brownie cake last week, and was elbow deep in cake batter before realising I didnt have any peanut butter.  Duh.  A pretty intrinsic ingredient for peanut butter brownies.  Into the oven went anyway, and thus squiggly chocolate brownie cake was born.

Ingredients
300g chocolate
200g unsalted butter (softened) plus more for 
400g caster sugar
150g plain flour
4 tablespoons cocoa powder
4 medium eggs
pinch of salt
400g crunchy peanut butter (optional)

Method
Preheat the oven to 160 C.  Grease you pan, and line with non stick baking paper.

Melt the chocolate and butter using whatever method you prefer (I use a microwave on a low setting), and set aside to cool.

Mix the sugar, flour, salt and cocoa powder in a bowl.  Add in the chocolate and butter liquid, and combine with the dry ingredients.  Add the eggs and combine thoroughly.  

If you are going to add peanut butter, this is the time to do so.  Soften it slightly in the microwave, and spoon over the mixture, swirling it in with a skewer.

Pour into the buttered dish, and place in the oven for 30-35 minutes.  Test with a skewer, which should come out clean.

I use a 7" x 9" pan, which gives brownies about 1 inch deep.


My lord they were squidgey,  really squidgey.  And a little too moreish.