Barry Callebaut peanut butter sea salt chocolate brownies

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1. Heat oven to 190°C/170°C Fan/Gas 5.
2. Melt the Callebaut® 811 Dark Chocolate Callets and the unsalted butter in a saucepan placed on a low heat. Once melted, remove from heat and stir through the cocoa powder until you have a smooth mixture. Set aside.
3. In a large bowl, whisk together the sugar and eggs until pale and fluffy. Add the cooled chocolate mixture and fold through until smooth.
4. Fold in the flour until the mixture is combined. Grease and line a 27 x 20cm brownie tin and transfer mixture to the tin.
5. Place small spoons of the peanut butter on the surface of the mixture and carefully swirl with a spoon or knife to create a nice pattern. Sprinkle with sea salt flakes.
6. Transfer to the oven and bake for 20-25 minutes. Leave to cool on a wire rack before slicing.