This is the most dense, fudgey, gooey brownie I've ever attempted. It will last a while, as you only need a small slice to accompany your cuppa. The jam and berries really help to lighten the brownie with a bit of tartness. It's from Bosh! by Henry Firth and Ian Theasby (HQ, 2018) but I've reduced the quantities of sugar and cocoa.

2 3/4 c flour (I used spelt)
2 1/2 c coconut sugar (or muscovado)
1 1/2 c cocoa powder
1 tsp baking powder
1/2 tsp salt
1 c peanut butter, runny
220ml water
220ml vegetable oil
2 1/2 tbsp vanilla extract
1 c raspberry jam
2/3 c raspberries, fresh or frozen
2 tbsp peanuts, raw or toasted, whole or roughly chopped if desired

Preheat oven to 160C. Line a 20 x 30cm brownie tin with baking paper, making sure it hangs over the sides.
In a food processor mix the flour, sugar, cocoa, baking powder and salt. Add 1/4 c of the peanut butter, water, oil and vanilla and blitz until fully combined.
Transfer batter evenly into your cake tin, using a spatula to spread out. Pour over jam and rest of peanut butter and swirl into the batter using a knife or skewer. Sprinkle over raspberries and peanuts and push in slightly.
Bake for 45-50 min until the sides have set. The middle might still be soft but this will firm slightly as it cools. Remove from oven and let cool in the tin. Use the baking paper to lift brownie out of the tin and cut into slices.