For The Brownies:

 

100g butter, softened

125g peanut butter

75g caster sugar

50g dark brown soft sugar

1 egg

1 teaspoon vanilla extract

125g plain flour

1/2 teaspoon bicarbonate of soda

1 pinch salt

75g dark chocolate, chopped

 

For The Peanut Butter Layer:

 

100ml whipping cream

175g peanut butter

75g icing sugar

50g butter

125ml milk

1 teaspoon vanilla extract

 

 

1.  Preheat the oven to 170 C / Gas mark 3. Grease a 23cm (9 in) baking tin.

 

2.  For the brownies: In a medium bowl, blend together the butter, peanut butter, caster sugar, brown sugar, egg and 1 teaspoon of vanilla until smooth. Combine the flour, bicarbonate of soda and salt; stir into the sugar mixture. Spread evenly into the prepared tin.

 

3.  Bake for 20 minutes in the preheated oven, until firm. Remove from the oven and sprinkle with chocolate. Let stand for a minute, then spread the chocolate to form a layer.

 

4.  To make the peanut butter layer, whip the cream until stiff. Then blend together the remaining peanut butter, icing sugar and butter. Gradually stir in the milk and 1 teaspoon vanilla. Gently mix in the whipped cream. Chill. When brownies and topping are both cooled, spread topping onto brownies and cut into squares.

 

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