Ingredients

• 320g plain flour
• 240g dark muscovado sugar
• 240g light muscovado sugar
• 120g cocoa powder
• 1 tsp Tropical Sun Baking Powder
• 1 pinch salt
• 225ml water
• 225ml Tropical Sun Vegetable Oil
• 2 tbsp Tropical Sun Vanilla Essence
• 60g dark chocolate, melted
• 150g Tropical Sun Chunky Peanut Butter

Method

1. Preheat the oven to Gas Mark 3/ 170°C/ Fan 150°C
2. Line a 20 x 30cm baking tin with baking parchment
3. Put the flour, sugars, cocoa powder, baking powder and salt in a bowl and mix together thoroughly to remove any lumps
4. Add in the water, oil, vanilla essence, chocolate and a tablespoon of peanut butter and beat together with a whisk for approximately 2–3 mins, until the mixture has combined and has a similar texture to whipped cream. If it looks too thick, add in water incrementally until the texture has been achieved
5. Pour the mix into the prepared tin and even out with a spatula
6. Put the remaining peanut butter into a piping bag and pipe several evenly spaced parallel lines over the brownie mix, making sure that you reach the edges
7. Perpendicular to the peanut butter lines, use a knife to trace grooves through the top centimetre of the mixture to create a marbled effect (once the brownie has set)
8. Bake for 45–50 mins, or until the centre of the brownie is semi-firm
9. Set aside to cool
10. Serve and enjoy!

Serve With 

• Vanilla ice cream
• Custard