- 1 chocolate brownie mix
- 4 large eggs
- 140g unsalted butter, melted
Peanut butter swirl frosting:
- 60g unsalted butter
- 200g icing sugar, sifted
- 250g cream cheese
- 3 Tbsp peanut butter
- 1 Tbsp warm milk
Preheat the oven to 170°C and lightly grease and line a Le Creuset Square Cake Tin.
Empty the sugar sachet into a bowl and add the eggs.
Using an electric beater or hand held whisk, whisk the sugar and eggs until smooth and creamy.
Stir in the melted butter.
Add the brownie mix and chocolate chips and stir until well combined.
Pour the brownie batter into the prepared tin and set aside.
To prepare the frosting, beat the butter on high speed until very pale and creamy.
Add the icing sugar and beat until well combined.
Add the cream cheese, peanut butter and milk and beat until smooth.
Swirl the peanut butter cream cheese frosting through the brownie batter and bake for 25 – 30 minutes.
The brownies should be gooey in the middle so take care not to overbake them.
Leave to cool before cutting into squares.