Ingredients

110g

good quality Fairtrade organic chocolate - 70% cocoa solids

110g

unsalted butter

80g

organic plain flour

½tsp

baking powder

½tsp

Steenbergs Organic natural sea salt

150g

unrefined caster sugar

100g

light brown sugar

free-range organic eggs (medium)

1 tsp

Steenbergs organic Fairtrade vanilla extract

140g

crunchy peanut butter (no added sugar!)

Method

Grease a metal baking tray with a pastry (or paint) brush; turn the baking tray upside down after greasing to allow any excess oil to drain away. Heat oven to 180°C.
Melt the gorgeous chocolate with half the butter in a double boiler, then stir and combine. Let this cool for a few minutes.
Sift the plain flour, baking powder and salt into a large bowl.
In a separate bowl, beat the remaining butter with the caster sugar and light brown sugar until pale & fluffy. Add the eggs, 1 by 1, beating after each addition. The mixture should have consistency of mayonnaise. Add the vanilla essence and fold in the flour.
Don't overmix.
Halve the mixtures. To one half add the melted chocolate and to the other the peanut butter. Now, tip in the peanut butter mixture into the pre-greased pan and spread flat with a spatula; then spread the chocolate mixture over the top and flatten.
Bake for 20 - 25 minutes, or until just set in the middle - a wooden skewer inserted into the centre should come out with just a few moist crumbs on it. Don't overbake. Leave to cool completely in the pan before cutting into squares and serving.