Ingredients

• 1 tsp vegetable oil
• for greasing
• 500g/1lb 2oz dairy-free chocolate
• broken into pieces
• 3 large free-range eggs
• at room temperature
• 1 tsp vanilla extract
• 165g/5¾oz good-quality crunchy peanut butter (see tip)
• 180g/6oz ground almonds

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper.
• Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water.
• Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well.
• Add the ground almonds to the mixture and stir in gently.
• Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top
• creating swirls across the top of the mixture.
• Bake in the preheated oven for 20 minutes
• or until cracks appear on the surface.
• Leave to cool in in the tin. Remove
• cut into 9 brownie squares and serve.