- 115 g unsalted butter cubed
- 180 g plain flour
- 50 g cocoa powder
- 1½ tsp baking powder
- 100 g brown sugar
- 50 g caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 2 eggs
- 180 ml milk
- 100 g milk chocolate chips
- 50 g smooth peanut butter
- Grease and line a loaf tin with baking or parchment paper.
- In a large mixing bowl, sift together flour, cocoa, baking soda and baking powder. Add sugars, pinch of salt and gently stir.
- Use the microwave function on high for 30 seconds to melt the peanut butter. Place the butter in a large heatproof bowl. Microwave first for 30 seconds, give a stir then microwave for a further 20 seconds. Add the vanilla, eggs and milk and whisk until combined.
- Preheat convection to 160°C and place the wire rack on the lower shelf position.
- Make a well in the middle of your dry ingredients, add wet ingredients and gently stir the mixture using a spatula until just combined. Add most of chocolate chips to the batter and fold through.
- Pour mixture into prepared tin, dollop the peanut butter on top and using a butter knife, swirl it into the cake mixture. Sprinkle the remaining chocolate chips on top. Bake for 60 minutes.
- Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.