• 350 g butter
• 350 g dark chocolate
• 6 eggs
• 2 c sugar
• 1 ¼ c flour
• ¾ c good quality cocoa
• For the peanut butter topping:
• 25 g butter
• 395 g can sweetened condensed milk
• 375 g jar crunchy peanut butter

Preheat the oven to 180 C and lightly grease the bottom and sides of a large slice pan or meat dish (at least 35cm x 26 cm).

Melt the butter and chocolate together in a saucepan on low heat.  Beat the eggs and sugar together and then combine with the chocolate mixture.  Sift in the flour and cocoa mixing well before pouring in to the slice pan.

To make the topping, melt the butter, condensed milk and peanut butter in a saucepan and mix well to combine.  Pour this over the brownie and run a knife lightly through the batters to marble the mixtures.  Bake for 25-35 minutes until cooked through but not dry.

• 275 g softened butter
• 90 g icing sugar
• 350 g plain flour
• For the topping:
• 300 g caster sugar
• 3 eggs
• 3 tbsp plain flour
• ¾ tsp baking powder
• Finely grated rind and juice of 3 lemons
• Icing sugar to dust

Preheat the oven to 170C.  Grease and line a 22 cm springform cake tin.

Cream the butter and icing sugar in the food processor, add the flour and process until the mixture starts to make a ball.  With floured fingers press the mixture on the base and sides of the tin then bake for 15mins.  While the base is cooling make the topping by placing the sugar and eggs in the food processor.  Mix for 1 minute then sprinkle in the flour, baking powder, lemon rind and juice and quickly mix again.

Pour into the base and bake for another 30-35 mins or until golden and firm to touch.  Cool and dust with icing sugar.  This is delicious warm or cold and serves 8.