We all know that chocolate and peanut butter is a winning combination. I have to resist adding peanut butter to pretty much every chocolatey dessert I make! But when combining it with these dense, moist, and utterly mouthwatering brownies something truly magical happened! It's difficult getting brownie texture just right. They shouldn't be light and airy, they need to be dense and chewy. Well that's just what these are! Made using my go-to favourite - coconut oil, this is a recipe sure to satisfy your brownie cravings.

• 260g plain flour
• 340g dark muscova sugar
• 70g cocoa powder
• 1 tsp baking powder
• 1 tsp salt
• 300ml water
• 200ml coconut oil (warmed up so that in liquid form)
• 2 tsp vanilla extract
• smooth peanut butter

1.  Line a baking tray with greased tin foil and preheat oven to gas mark 4/180°C
2. Sift together the flour, cocoa powder, muscova sugar, salt, and baking powder in a large mixing bowl. Mix well.
   
   
3. Add the coconut oil, water and vanilla extract to the mixing bowl and combine using a hand mixer.
4. Pour the mixture into the baking tray. This may be difficult as the mixture should be extremely thick. It should look like this! Try to resist eating too much before you pour it in ;)
   
   
5. Next, using a knife swirl the peanut butter through the mixure as best you can. Again this will be difficult because of the thickness of the mixture!
   
6. Lick the bowl while you bake the mixture for 20-25 minutes. 25 minutes worked for me.
7. Remove the tray from the oven and set it on a wire rack to cool. Let this cool for 40 + minutes. (If you try to remove too early the brownies will crumble.)