SERVES: 16

METHOD

Step 1
Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper. 

Step 2
Place potatoes in a saucepan covered in cold water over medium heat and bring to the boil. Cook for 10 minutes or until tender. Drain and mash using a ricer. Return mash to saucepan over a low heat, stirring continuously to prevent mash sticking, to help dry potato out and remove excess moisture. 

Step 3
Place butter and dark chocolate together in a bowl over a small saucepan of simmering water, stirring occasionally until melted. Remove from heat until required. 

Step 4
In the bowl of an electric stand mixer with a balloon whisk, combine mash potato, maple syrup, peanut butter, vanilla and eggs, whisking until pale and creamy. Add chocolate mixture, whisking gently to combine. 

Step 5
Add flour and cocoa to potato mixture, stirring to combine. 

Step 6
Evenly spread mixture into prepared tin and sprinkle peanuts and milk chocolate on top. Bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs. Remove from oven and allow to cool in tin completely before cutting into 16 squares. 

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