for the base:
50g dark muscovado sugar (I used regular brown sugar, and it worked perfectly)
200g icing sugar
50g unsalted butter
200g smooth peanut butter (I used crunchy peanut butter which I think was a better choice)
for the topping:
200g milk chocolate (I used 300g milk chocolate and skipped the dark, as I had none on hand)
100g dark chocolate
1 tablespoon unsalted butter
- Stir all the ingredients for the base together until smooth.
- Some of the dark muscovado sugar stays in rubbly, though very small, lumps, which is not a problem in this recipe so don’t worry about it.
- Press the sandy mixture into the lined brownie tin and make the surface as even as possible.
- To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium, stir every minute until melted otherwise it's likely to burn!) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.