Sign up to our newsletter
Break up the chocolate into rough pieces and add to a saucepan with the sugar and butter, then melt over a low heat, slowly mixing now and then to ensure nothing is sticking and the sugar is dissolving. When you have a cohesive mix, set it aside to cool a little.
In another bowl beat the eggs with the ripe mashed bananas, then add it to the cooled chocolate mixture. Pour in the sifted self-raising flour and the baking powder. Don’t over stir, but make sure everything is combined and you have no traces of flour.
Pour into a greased and lined 8 x 12-inch brownie tin.
In a bowl, combine the melted butter, peanut butter and icing sugar.
Drop dollops of the salty sweet batter over the brownie mixture and draw through with a skewer or the end of a knife to create a swirly effect. Finish off the brownies by sprinkling over a handful of crushed peanuts.
Bake the brownies in the oven that’s been preheated to 180°C/Gas Mark 4 for 15-20 minutes. Once they are cooked, they should have risen a little, have a sponge-like feel and a skewer should come out almost clean.
Serve warm with a scoop of vanilla ice cream.