Preheat oven to 180°C and grease a 20 cm x 20 cm brownie tin.

Place the butter into a medium-sized saucepan and melt gently over a medium heat.

Once completely melted, remove from heat and add the decadent hot chocolate bits, stirring gently until completely dissolved. Set aside.

Place the sugar, eggs and vanilla extract into a large mixing bowl and whisk using an electric beater, until thick and pale in colour. This should take a good 5 – 10 minutes.

Sift together the cocoa powder and flour and gently fold into the egg mixture, alternating with the melted chocolate, making sure the batter is well combined. Set aside.

To make the peanut butter swirl, mix together all ingredients and set aside.

Pour half the chocolate brownie batter into the prepared brownie tin and scatter spoonful’s of peanut butter swirl mixture on top.

Pour over the remaining brownie batter and using a small knife, level out the top.

Dot any extra peanut butter swirl mixture over the top and place in the preheated over. Bake i for about 20 – 30 minutes, or until the top of the brownie mixture has cooked, but the centre is still gooey and sticky.

Remove from oven and allow to cool completely before cutting into squares and serving.

Tip: Rather undercook this brownie recipe to ensure you still have a gooey centre, than risk overcooking and ending up with a chocolate cake instead.