For the brownies:
30g self raising flour
40g cocoa powder
3 large eggs
100g dark chocolate
150g unsalted butter
For the peanut butter caramel:
1 397g tin condensed milk
300g crunchy peanut butter
Make the peanut butter caramel by mixing together the condensed milk and peanut butter until they are well combined. Place to one side for later.
Line a medium rectangle baking tin (around 20cm x 30cm) with some grease proof paper.
Pre-heat the oven to 165 degrees c.
Melt the butter and chocolate together, in the microwave or over a pan of simmering water. Leave to one side to cool slightly.
In a large bowl mix together the flour, cocoa and sugar.
Beat the eggs into the cocoa mixture and then fold through the slightly cooled chocolate and butter.
Decant the brownie batter into the prepared tin, spreading it out as you go so that it fills the entire space.
Blob large spoonfuls of the peanut butter caramel on top of the brownie mixture, making sure to leave a slight gap between each one, so that you can still see some of the glossy chocolate batter underneath.
Swirl the caramel and brownie together slightly, using the tip of a knife.
Bake the brownie for about 20 minutes, or until the outside has firmed up but the middle is still a little wobbly.
Leave the brownie to cool in the tin completely before slicing and serving.