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- 1/4 cup margarine or non-dairy spread (60g)
- 1/2 cup brown sugar, packed (110g)
- 100g dark chocolate, chopped
- 1/4 tsp salt
- 1/2 cup Sanitarium™ Natural Smooth Peanut Butter (130g)
- 1/4 cup cocoa powder
- 2 eggs, cold
- 1/4 cup wholemeal self-raising flour (35g)
- Preheat oven to 180°C/350°F. Lightly oil a 20cm square tin, line base and two sides with a strip of baking paper.
- Place a large saucepan over low heat. Add margarine, sugar, chocolate, salt, and half of the peanut butter (1/4 cup). Stir for a minute or two, just until all the pieces of chocolate are melted. Don’t let it bubble!
- Remove pan from heat and mix in cocoa powder. Add eggs and stir vigorously until batter is smooth and shiny. Add flour and stir again to incorporate. Scrape batter into prepared pan.
- Drop spoonfuls of remaining peanut butter over top of chocolate batter and swirl gently with the end of a chopstick. Bake 10-12 mins until edges are firm and a toothpick inserted into the centre comes out mostly clean.
- Cool in pan for 20 minutes. Remove using the baking paper cradle, cool completely on a rack, then cut into squares.
- Using low heat to melt the margarine, peanut butter and chocolate is important. It doesn’t take long, but don’t increase the heat to rush this step or you could burn the ingredients!
- The batter won’t cook the eggs if it’s removed from the heat just as the chocolate melts, but using cold eggs is an easy safety measure.
Saturated Fat (g)
Dietary Fibre (g)