1. Preheat the oven to 180°C, butter and line a 20cm brownie dish with baking paper.
2. Place the butter, brown sugar, velvet, dark chocolate, cacao and vanilla extract in a small saucepan on low heat and stir until melted.
3. Remove from the heat, cool for about 10 minutes and then beat in the eggs.
4. Sift together the flour, salt and baking powder and mix it gently into the melted chocolate mixture. Add the chopped chocolate and then pour the batter into the greased pan.
5. Spoon the peanut butter over the brownie mixture and swirl through, using a sharp knife. Bake for about 20 minutes, then turn the heat down to 160°C and bake for another 6 minutes until the brownie is almost set.
6. Cool a little and serve warm with ice cream OR cool completely (preferably overnight) and cut into squares. Store in an airtight container for up to a week.

Tip: Bake until brownies set around the edges but still fudgy in the center – a skewer inserted in the center should have some wet mixture on it.

Enjoy!