Peanut Butter Brownies

Preheat the oven to 170°C with top and bottom heat. Line a tin about 20 × 20 cm with baking paper, leaving overhangs for lifting out the brownie. Break up the milk-free dark chocolate and slowly melt it with the plant-based baking fat over the lowest heat, stirring. Remove from the heat once smooth and let cool until still fluid but no longer hot.

Whisk the eggs with the sugar just until combined. Do not beat for a long time or try to make a foam.

Add the lukewarm chocolate mixture to the eggs and combine. Add the flour and fold briefly with a spatula, scraping up ingredients from the bottom, until no dry streaks remain.

Transfer the batter to the prepared tin and level it. Distribute 2 tablespoons of peanut butter over the surface in small dollops. Draw a skewer through them a few times to create swirls; do not mix into a uniform color.

Bake the brownie on the middle rack for 22–28 minutes. The edges should be set, and a skewer inserted into a part without peanut butter should emerge with moist crumbs but no liquid raw batter. The center stays soft but should not ripple like a liquid. Do not wait for a completely clean, dry skewer, as the brownie will dry out.

Place the tin on a wire rack and wait until the brownie has cooled completely. Slice once the chocolate center is stable; the peanut butter may remain creamy and does not need to harden.