Brownies: double chocolate and peanut butter swirl

Nom nom nom. These were the perfect reward for some very helpful boys. I made double chocolate brownies, and peanut-butter swirl brownies. How lovely to be gently stirring melted chocolate when there's a tropical thunderstorm brewing outside.

Double chocolate brownies

115g unsalted butter

115g plain milk chocolate (broken up)

300g caster sugar

pinch salt

1 tsp proper vanilla extract

2 big eggs

140g plain flour

2 tbsp cocoa powder

100g choc chips, or crumbled dark chocolate

Preheat oven to 180C. Grease and line your brownie tin. Melt the butter and milk chocolate over simmering water; cool slightly. Stir in the sugar, salt and vanilla. Add the eggs and beat well till all blended good.

Sift in the flour and cocoa, then add the choc chips and stir them in. Pour it into the tin and bake for 35-40 minutes or until a skewer comes out almost clean.

Peanut butter and chocolate swirl brownies

150g dark chocolate

100g unsalted butter

1 cup caster sugar

Half a cup of plain flour

2 tablespoons cocoa powder

2 big eggs

200g crunchy peanut butter

Preheat oven to 160C. Grease and line your brownie tin. Melt the chocolate and butter over simmering water and leave to cool. Meanwhile, sift the flour, cocoa and sugar into a bowl. Pour the chocolate into the bowl and then add the eggs. Stir until just combined. Pour the mixture into the tin and then blob the peanut butter over the top. Swirl it in a bit with a butter knife. Bake for 35 - 40 minutes, or until a skewer comes out with crumbs on it.