Be my Valentine? I'll make you this double chocolate brownie!

I'm not usually the biggest fan of brownies. Don't get me wrong, I'll enjoy a piece every now and again but it won't usually be my first choice. That is, until I tried this one. My-oh-my is this recipe absolutely delicious! Whether you want it to be melt in the mouth or fudgy and deeply flavoursome this brownie will provide. For the former, heat it up and for the latter, chill it in the fridge.

The peanuts provide a little salty touch that are perfect to balance the sweetness of the chocolate.

Clearly a perfect choice for Valentine's day, this is also delicious any other day of the year!! xo

Watch the video on how to make the dish here: (or keep reading for written instructions)

Ingredients:

75g unsalted butter

100g sugar

30g brown sugar

75g milk chocolate

125g dark chocolate

2 small eggs

1tsp vanilla extract

6g cocoa powder

18g tapioca flour

45g salted peanuts

How to:

1. Start by preparing your ingredients by chopping up the milk and dark chocolate into pieces and whisking the two eggs in a bowl until they double in volume.

2. Melt butter in a saucepan, then add both the white and brown sugar. Heat until the sugar has dissolved, stirring with a wooden spoon.

3. Chop the milk and dark chocolate into pieces then add to the saucepan and continue stirring until all the chocolate has melted.

4. Transfer the mix to a mixing bowl. Whisk in the vanilla extract.

5. Gradually whisk in the eggs.

6. Whisk in the cocoa powder and then the tapioca flour.

7. Stir in the salted peanuts.

8. Pour into cake pan that has been lined with grease proof paper (vital for being able to remove the bottom of the pan!)

9. Cook at 190°C for about 25 minutes. Let cool then remove from the pan.

Nutritional Values: