Freia’s Peanut-Buttery Brownies

200 gram block good-quality dark chocolate

125 grams unsalted butter

1 cup sugar

2 teaspoons vanilla

4 large eggs

½ teaspoon salt

1 cup plain flour

375 gram jar of crunchy peanut butter

* Preheat the oven to 180° C.

* In a bowl set over a pan of barely simmering water, melt the dark chocolate with the butter, stirring until the mixture is smooth. Make sure the bowl fits tightly over the saucepan so that no steam gets into the chocolate/butter mixture.

* Remove the bowl from the heat and let the mixture cool until it is lukewarm.

* Stir in the sugar and the vanilla and add the eggs one at a time, stirring well after each addition.

* Add the salt and the flour, stirring until the mixture is just combined. (Baker’s tip: if you don’t have peanut butter, this is the point to stir in any yummy extras, such as choc chips, mini marshmallows, nuts or dried fruit.)

* Pour the batter into a well-buttered and floured baking pan and spread evenly.

* Spoon the peanut butter over the batter and then swirl through (but don’t mix in), using a spatula or a flat knife to create a marbled effect on the top. (Baker’s tip: this is much easier if your peanut butter is a little runny. If the PB’s hard, try sitting the jar in a bowl of very hot water for a few minutes.)

* Bake the mixture in the middle of the oven for 25–30 minutes or until a skewer comes out with crumbs (not goo) on it.

* Let the brownies cool completely in the pan on a rack before icing.

Gran’s Easy Ganache

250 grams good-quality milk or dark chocolate ⅓ cup thickened cream

* Again using a bowl set over a pan of barely simmering water, melt the chocolate with the cream, stirring until the mixture is smooth.

* Set aside to come to room temperature before spreading evenly over cooled brownies.

* Leave to set in fridge for one hour before cutting into bars.