Step 1

Pre-heat your oven to 180°C/ 356°F. Line your baking tray with baking paper and grease the sides with a small amount of vg butter. Note, I used a small 15cm baking tray with a removable bottom for this recipe. If your baking tray is bigger, bear in mind that your brownies will be thinner than mine photographed. To combat this, you could increase the ingredient amounts.

Step 2

In a saucepan, melt your butter on a low heat. Once melted, add your milk, sugar and vanilla extract and combine. Then add 150g (0.8 cup) of the chocolate. Take off the heat and continue stirring until the chocolate is completely melted.

Step 3

In a large bowl, sieve the flour, cocoa powder and salt. Combine together with a spoon.

Step 4

Pour the wet ingredients into the large bowl with the dry ingredients. Mix together.

Step 5

Pour the brownie batter into the lined baking tray. Bake for 20 minutes.

Step 6

After the 20 minutes, remove the brownies from the oven. They should have developed a crackly top but will still be lovely and gooey in the middle. Leave the brownies to completely cool.

Step 7

Once the brownies are completely cool, it's time to make the chocolate peanut ganache topping! In a saucepan, melt the remaining chocolate (225g / 1 ? cups). Once melted take the chocolate off of the heat. Mix the creamy peanut butter into the chocolate until all combined.

Step 8

Pour the ganache on top of the brownies immediately after you have made it. Leave it to set in the fridge (at least 1 hour).

Step 9

Sprinkle on some flakey salt, cut them up and ENJOY! I hope you love them.