Ingredients

• 200 g butter
• 200 g dark chocolate
• 250 g sugar
• 100 g semisweet chocolate (semi-dark)
• 3 eggs (room temperature)
• 135 g flour
• 1/2 glass peanut butter (+ a pinch of sea salt and 4 tablespoons powdered sugar - if the peanut butter didn't already contain them)

Preparation

1. Preheat the oven to 160°C. Prepare a small pan, 21 cm x 28 cm (or a 24 cm springform pan), grease it with butter and line it with parchment paper.
2. Place the butter in a saucepan and melt over very low heat. Add the dark chocolate broken into small pieces (the semisweet chocolate will be added later) and melt, stirring constantly, being careful not to overheat the mixture. Remove from the heat.
3. In a separate bowl, briefly beat the eggs (or whisk them) with the sugar. Add the chocolate mixture to them and whisk together.
4. Add the flour and briefly stir again with a spoon into a uniform batter.
5. Add the semisweet chocolate cut into small pieces (cut each square into 4 pieces) and stir in.
6. Pour the batter into the prepared pan. Mix the peanut butter with the salt and powdered sugar (the mixture may thicken) and drop heaping teaspoons of it over the top of the brownie batter, spaced apart.
7. Use a toothpick to draw a few figure-eights through the batter, partially swirling the chocolate and peanut butter mixtures together to create a marbled pattern.
8. Place in the preheated oven and bake for 35 minutes. Once baked and cooled, cut into small pieces.