It's not too late to sneak in some easter baking, whether you are heading away this long weekend, or planning a stay-cation, its a great opportunity to indulge in a little treat (or two).
This recipe from combines our favourite things; Rich chocolate brownie, decadent KitKat Chunky Cookie Dough bars, and smooth creamy peanut butter and is the perfect way to celebrate the return of KitKat Chunky Cookie dough to our shelves!
The KitKat Cookie Dough range will be available at New World and Countdown Newmarket, in two sizes, KitKat Chunky Cookie Dough (52g, RRP$2.20) & KitKat Cookie Dough Block (170gg, RRP$4.40).
Preheat your oven to 150°C fan bake. Line a square or rectangular cake tin with baking paper.
In a bowl, cream together the butter and sugar with an electric beater or mixer until light and fluffy. Add the eggs, then beat well to combine.
Fold in the cocoa powder, flour, baking powder and a pinch of salt until the batter is smooth, then fold in the chopped KitKat Cookie Dough; keeping a handful of pieces for the topping.
Pour the batter into the lined tin and spread evenly across the tin. Dollop pockets of peanut butter across the top of the brownie, then use a skewer to marble into the brownie batter. Scatter the reserved KitKat pieces over the top, along with the chopped peanuts.
Bake the brownie for 45 minutes, or until the center still has a slight wobble and the edges have set.
Remove from the oven and leave to cool for 30 minutes or until firm enough to lift from the tin, then place on a cooling rack to cool completely before slicing into 12 pieces. Store in an airtight container for up to 4 days.
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