You will need
2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
¼ cup (60 ml) butter, melted
½ cup (125 ml) crunchy peanut butter
⅔ cups (160 ml) fresh full cream milk
1 x 550 g Ina Paarman’s Chocolate Brownie Mix
⅓ cup (80 ml) salted peanuts
Method
Adjust the oven rack to the middle the position and preheat the oven to 180°C.
Butter and line the base of a 22 cm square pan with baking paper.
Beat the eggs. Add oil and butter, beat very well for ± 1 minute.
Add peanut butter and beat it in.
Add milk and beat it in.
Add the dry Brownie mixture and chocolate chips and stir in by hand until evenly mixed.
Pour into prepared pan and level the top.
Sprinkle with salted peanuts.
Bake for 25 – 30 minutes, until firm and the cake starts to pull away slightly from the sides of the pan.
Allow to cool in the pan.
Cut into squares once cooled.
