Yes. Luscious, slightly salty, and very chocolatey. You want this in your recipe portfolio. It is suited to my particular brownie taste, which wants it moist and gooey. Use a rectangular deep baking tin of 23 cm * 10 cm sides, or equivalent surface area baking tin, and line with parchment paper.
Heat oven to 180 degrees Celsius, and weight everything out before you start the procedure.
First prepare the peanut butter batter by whisking together in a bowl:
Peanut butter, 80 gr
Icing sugar, 60 gr
Maple syrup, 25 ml
You will use teaspoons of this thick batter to push in the brownie batter.
Next, for the chocolate batter, place in the bowl of a standing mixer fitted with the paddle attachment:
Dark brown sugar, 100 gr
Caster sugar, 70 gr
Eggs, 2 pcs
Vanilla extract, 1 tsp
In a bowl you will use to ben marie (i.e fitted on top a pot of boiling water) place:
Butter, 115 gr
Dark cooking chocolate, 180 gr, cut in large pieces
In another container, mix well:
Flour, 80 gr
Cocoa Powder, 10 gr
Salt, 1/4 tsp
Turn on the mixer to medium speed, and the stove for the ben marie to full heat. Leave the sugar and eggs to whisk until smooth and aerated, while stirring to melt and mix the butter and chocolate in the be marie. Once melted and fully incorporated, take off heat and allow to slightly cool 2 minutes before pouring it into the standing mixer on low speed. Once incorporated add the flour mixture and let it mix well helping on the sides of the bowl with a silicone spatula.
Pour batter in the tin, and push teaspoons of the peanut butter batter in evenly spread. Bake for about 35 minutes, it will depend on the oven. Clues it is ready are the top layer will look like it is cracking, but the main body should still be slightly wobbly, and the centre moist so a knife should not come out completely clean, if this happens it has dried too much. Allow to cool for at least 20 minutes before removing from tin and placing on a wire rack to come to room temperature.