- 225 g butter, melted
- 200 g milk chocolate, chopped
- 200 g dark chocolate, chopped
- 4 free-range eggs
- 220 g white sugar
- 175 g light brown sugar
- 1 T vanilla paste
- 150 g flour, sifted
- 125 g smooth peanut butter
- 50 g tahini
- 250 g marzipan, rolled out thinly (optional)
Preheat the oven to 180°C and lightly grease a 24 x 34 x 5 cm baking tin and line with baking paper.
Place the butter and chocolate in a saucepan over a low heat and stir until melted and smooth.
Place the eggs, sugar and vanilla into a large bowl and whisk to combine. Add the chocolate mixture and whisk until smooth. Add the flour and mix until well combined.
Place the peanut butter and tahini in a saucepan over a low heat. Cook for 2–3 minutes, or until melted and smooth.
Pour half the brownie mixture into the tin, then top with marzipan (roll out onto a surface or baking paper dusted with icing sugar), then top with the remaining brownie mixture. Pour over the melted tahini and peanut butter and swirl through the brownie mixture.
Bake for 35–40 minutes, or until slightly fudgy but set. Allow to cool completely in the tin before slicing into squares.
Cook's note: I decided that marzipan sandwiched between two brownie layers wasn’t decadent enough, so I swirled through melted tahini and peanut butter. You know, just because.